Abstract: The volatile composition of fresh, freeze-dried and oven-dried Stropharia rugosoannulata was analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. The results showed that 3-octanone, nerolidol and hexanal were the major flavor substances in fresh S. rugosoannulata, accounting for 68.25%, 13.12% and 1.40% of the total volatiles, respectively, and the flavor activity values of these compounds were 142.63, 162.39 and 11.71, respectively. High temperature caused loss of the flavor substances of S. rugosoannulata and the production of alkanes and other volatile components. The freeze-dried sample had the best preserved morphology, but some volatile components such as alkene and ketone were seriously lost due to the high vacuum. The volatile profile of the sample dried by hot air at 30 ℃ was the most diverse, and 58 compounds were identified, including aldehydes, alkenes, alcohols, esters, pyrazines, furans and other flavor compounds. 1-Decene, cyclododecane, 2-amyl furan, 4,6-dimethylpyrimidine, 2-undecane ketone and schisterol accounted for 17.17%, 6.58%, 5.97%, 5.74%, 5.62% and 5.58% of the total volatiles, respectively. The results of this study are of great significance for understanding the difference in the volatile composition of fresh and dried S. rugosoannulata and guiding the deep processing of S. rugosoannulata.

Key words: Stropharia rugosoannulata; volatile composition; headspace-solid phase microextraction-gas chromatography-mass spectrometry