Effects of Atmospheric and High-pressure Cooking on Flavor Compounds in Agaricus bisporus

This study explored the influence of pressure on the flavor quality of the aqueous extract of Agaricus bisporus. By comparing the processes of boiling under normal pressure (BO) and boiling under high-pressure (PO), the effect of pressure differences on flavor substances was analyzed. The results showed that among the non-volatile flavor substances, the total free amino acids (66.79±0.05 mg/g), umami nucleotides (366.38±33.10 μg/g), and equivalent umami concentration value (10600.56±1370.38 mg MSG/G) in the BO group were significantly higher than those in the PO group (P<0.05), but the organic acid content was lower. Electronic tongue analysis further indicated that the BO group had more advantages in the response values of the sweet, salty, and astringent sensors. The analysis of volatile components showed that gas chromatography-mass spectrometry (GC-MS) identified 20 aroma substances in the BO group, mainly acids and alcohols, most of which had pleasant aroma characteristics. The PO group detected 30 substances, mainly aromatics and alkanes, among which trimethylamine was the key aroma component of the PO group, with an odor activity value (OAV) of 63.39. Gas chromatography-ion mobility spectrometry (GC-IMS) detected a total of 28 volatile flavor components, among which the BO group had a higher richness of alcohols, aldehydes, and esters. Electronic nose confirmed that there were significant differences in the aroma profiles between the two boiling methods, indicating that boiling under normal pressure was more conducive to the formation of rich flavor characteristics. This study will provide a theoretical basis and technical support for the optimization of the deep processing technology of flavor substances in Agaricus bisporus and the development of high-value-added products.