A study was carried out to determine and compare the key aroma compounds in raw and dry porcini mushroom (Boletus edulis). The volatile fractions were prepared by solvent-assisted flavor evaporation (SAFE), and aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry (GC–MS) was employed to identify the odorants. Selected aroma compounds were quantitated and odor activity values (OAVs) were calculated revealing OAVs ≥ 1 for 12 compounds in raw porcini, among which 1-octen-3-one showed the highest OAV. In addition to compounds with eight carbon atoms, 3-methylbutanal, (E,E)-2,4-decadienal and (E,E)-2,4-nonadienal were also responsible for the unique aroma profile. In dry mushroom OAVs ≥ 1 were obtained for 20 odorants. Among them, 3-(methylthio)propanal, 1-octen-3-one and pyrazines were determined as predominant odorants. Overall, drying increased complexity of volatile compounds, thus significantly changing the aroma profile of porcini, providing more desirable roasted and seasoning-like flavor and less grass-like and earthy notes.

的研究进行了确定和在原料比较关键芳香化合物和干牛肝菌蘑菇（牛肝菌）。挥发性成分通过溶剂辅助风味蒸发法（SAFE）制备，然后采用芳香萃取物稀释分析（AEDA）与气相色谱-质谱联用（GC-MS）进行鉴别。对选定的香气化合物进行定量，并计算气味活性值（OAVs），表明生牛肝菌中12种化合物的OAVs≥1，其中1-octen-3-one的OAV值最高。除具有八个碳原子的化合物外，3-甲基丁醛，（E，E）-2,4-癸二烯醛和（E，E）-2,4-nonadienalal也负责独特的香气特征。在干蘑菇中，有20种气味的OAV≥1。其中，3-（甲硫基）丙醛，1-辛烯-3-酮和吡嗪被确定为主要的增香剂。总的来说，干燥增加了挥发性化合物的复杂性，从而大大改变了牛肝菌的香气，提供了更理想的烤制和调味样风味，而减少了草样和泥土味。