Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatography–olfactometry combined with sensory analysis and partial least squares regression analysis (PLSR). Sensory analysis revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quantitative analysis revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcohols, pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution analysis and quantitative analysis. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh. Indeed, PLSR indicated that significant difference on aroma resulted from different varieties of boletus.

不同品种和制造方法的蘑菇显示出不同的风味。为了了解牛肝菌的感官属性和香气成分，使用气相色谱-嗅觉分析结合感官分析和偏最小二乘回归分析（PLSR）确定了四种牛肝菌的香气特征差异。感官分析表明，美味牛肝菌具有有效的烤和黄油的属性，牛肝菌Aereu展出木香和牛肝菌Auripes PK呈现强大的花香和烟熏的香味，而牛肝菌rubellus的Krombh表现在五个感官属性弱点。定量分析表明，牛肝菌样品中的主要挥发物为酯，醛，酸，醇，吡嗪，酮和酚。通过香气提取物稀释分析和定量分析确定了总共42种强力香气化合物（OAVs> 1）。1-Octen-3-ol和2,5-二甲基吡嗪是四个牛肝菌样品中最强的香气化合物。此外，关键的香气化合物是可食牛肝菌中的3-（甲硫基）丙醛和2,6-二甲基吡嗪。异戊酸，2,6-二甲基吡嗪，苯乙醛和（E）-2-辛烯醛是牛肝菌的主要香气化合物。在牛肝菌异戊酸，3-乙基苯酚和2,6-二甲基吡嗪是关键的香气化合物，而3-甲基戊酸，异戊酸和2,3-二甲基吡嗪显着促进了红腹牛肝菌的香气。的确，PLSR表明，香气的显着差异源于不同种类的牛肝菌。