Comparative Analysis of Three Different Cooking Methods on Structures and Volatile Compounds of Fresh Lyophyllum decastes.

This study investigated the effects of three cooking methods-fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment-on the structure and volatile compounds (VOCs) of fresh Lyophyllum decastes. The surface morphology and functional groups of L. decastes were analyzed by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR), respectively. The VOCs in L. decastes were analyzed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). SEM results showed that HPS resulted in the most pronounced structural disruption, forming a honeycomb-like porous surface, whereas FP yielded smaller fragments with smoother surfaces. FTIR spectra indicated that none of the treatments significantly altered the characteristic functional groups. A total of 73 VOCs were identified by GC×GC-MS, including 23 hydrocarbons, 14 alcohols, 10 ketones, seven aldehydes, six ethers, three esters, two terpenes, and eight other compounds. Additionally, 22 VOCs were identified by GC-IMS, including seven alcohols, six aldehydes, five esters, three ketones, and one other compound. The four compounds benzaldehyde, benzeneacetaldehyde, (E)-2-hexen-1-ol, and 1-hexanal were detected by both methods. Among the three methods, FP induced the least structural damage and better preserved the VOCs. These results offer theoretical insights and technical support for the flavor-oriented deep processing of L. decastes.