Abstract: In the current study, the texture profile, nutrients, and flavor components of Gomphidius rutilus without worms (GW), G. rutilus infected by a small amount of worms (GS; infected area less than 50%), and G. rutilus infected by a large amount of worms (GL; infected area more than 50%) were explored. Texture analyzer, high performance liquid chromatography (HPLC) and electronic tongue sensory evaluation were used to evaluate the effects of varying degrees of worm infection on the texture profile, nutritional and flavor components of G. rutilus. The results indicated that the hardness ((1.65 ± 0.24) N) and chewiness ((3.50 ± 0.85) mJ) of GW were the highest among the three samples. GL had the highest moisture content ((819.92 ± 4.03) g/kg), whereas GW had the lowest value ((810.80 ± 3.48) g/kg). GS had the lowest fat and highest protein content, which were (2.58 ± 0.16) and (0.64 ± 0.05) g/kg, respectively. Monosodium glutamate-like (MSG-like) content was expressed as the sum of aspartic acid and glutamic acid. MSG-like content was higher in GL and GS than in GW. GL contained the highest amount of MSG-like components ((33.37 ± 0.08) mg/100 g), which was 1.72 and 1.51 times higher than that of GW and GS, respectively. The ?avor 5’-nucleotide content ((22.54 ± 1.43) mg/100 g) in GL was the highest, whereas that ((8.75 ± 0.20) mg/100 g) in GS was the lowest. The equivalent umami concentration (EUC) (calculated as MSG equinvlent) ranged from 3.34 mg/g in GS to 9.10 mg/g in GL. In conclusion, the effects of varying worm-infection degrees on the texture, nutritional and flavor components of G. rutilus should not be analyzed from a single point of view but from the three angles: firstly, the taste of GL is the most desirable from the point of flavor composition; secondly, the nutritional value of GS is the highest from a nutritional standpoint; and finally, the quality of GW is the best from the perspective of texture analysis.

Key words: Gomphidius rutilus, worm infection, texture profile, nutrients, flavor components, mushrooms