Effects of different drying methods and enzymolysis on volatile flavor compounds in Neoboletus brunneissimus

In order to study the effects of volatile flavor compounds of Neoboletus brunneissimus by different drying methods and enzymolysis, the volatile flavor compounds of N.brunneissimus in fresh, vacuum drying, freeze drying, microwave drying, hot air drying and enzymolysis were extracted by ultrasonic solvent extraction and determined by gas chromatography mass spectrometry ( GC-MS) .The results showed that a total of 51, 47, 49, 19, 18, 44 compounds were detected under different drying methods and enzymolysis.The similarity of volatile components of the N.brunneissimus processed by different drying methods and enzymolysis could be reflected by cluster analysis. Alcohol, acids, esters, and hydrocarbon were changed remarkably after four dehydrations and enzymolysis.The contents of alcohol and hydrocarbon were reduced, except those processed with freeze drying.The contents of esters were reduced, except those in microwave drying and enzymolysis. The volatile flavor components of N.brunneissimus by freeze drying were close to those of the fresh sample on the whole and have high similarity with it, suggesting that freeze drying method can protect the volatile flavor components of N.brunneissimus better.