The changes of flavor components during boiling in Lentinus edodes were studied by high‐performance liquid chromatography and gas chromatography‐mass spectrometry in this article. Results showed that nonvolatile flavor components in L. edodes gradually transferred into the soup during boiling. Contents of nonvolatile flavor substances in the soup increased significantly (p < .05) compared with the preboiling period (15 minutes) and gradually maintained a balanced situation with the boiling time extended. During boiling, content of alcohols gradually reduced, especially the content of 1‐octen‐3‐ol, which is a typical flavor component in L. edoedes. The contents of sulfur compounds, aldehydes, and hydrocarbons increased first and finally decreased gradually with the boiling time extended. Therefore, the changes of flavor components in the soup almost maintained a balanced situation with the boiling time from 30 to 60 minutes. The results of this article could provide a theoretical basis for the changes of flavor compounds in L. edodes during boiling.

中文翻译：

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沸腾时间对香菇风味和风味成分的影响

本文通过高效液相色谱和气相色谱-质谱法研究香菇沸腾过程中风味成分的变化。结果表明，香菇中的非挥发性风味成分在煮沸过程中逐渐转移到汤中。与预沸时间（15分钟）相比，汤中非挥发性风味物质的含量显着增加（p  <.05），并随着煮沸时间的延长逐渐保持平衡。在煮沸过程中，酒精含量逐渐降低，尤其是1-辛烯-3-醇的含量，这是紫苏中的典型风味成分。。随着沸腾时间的延长，含硫化合物，醛和碳氢化合物的含量先增加，然后逐渐减少。因此，汤中风味成分的变化几乎保持平衡，沸腾时间为30至60分钟。本文的研究结果可为香菇沸腾过程中风味化合物的变化提供理论依据。