Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics.

Edible wild mushrooms are one of the popular ingredients due to their high quality and unique flavor and nutrients. To gain insight into the effect of drying temperature on its composition, 86 were divided into 5 groups and dried at different temperatures. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the identification of volatile organic compounds (VOCs) of . The 21 differential VOCs that distinguish different drying temperatures of were identified. 65 °C retained more VOCs. There were differences in their types and content at different temperatures, proteins, polysaccharides, crude fibers, and fats. Fourier transform near-infrared (FT-NIR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, and two-dimensional correlation spectroscopy (2DCOS) images were successfully characterized for differences in the chemical composition of . Partial least squares discriminant analysis (PLS-DA) verified the variability in the chemical composition of with the coefficient of determination (R) = 0.95 and predictive performance (Q) = 0.75 with 92.31% accuracy. Next, infrared spectroscopy provides a fast and efficient assessment of the content of nutrients (proteins, polysaccharides, crude fibers, and fats).