ECB-ART-54421
Food Chem X
2025 Oct 09;31:103090. doi: 10.1016/j.fochx.2025.103090.
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Assessing the suitability of boiling in the boletus species: a multimodal analysis of texture, flavor, and volatile profiles.
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Multi-dimensional characterization was conducted to assess post-boiling quality variations among five Boletus species, with the aim of identifying the most suitable variety for boiling. Texture profile analysis revealed that Suillus luteus (HLT) and Leccinum aurantiacum (HC) exhibited tender textures, Boletus edulis (MW) was soft, Leccinum holopus (BC) was crisp, and Boletus aereus (YSH) was firm. Taste activity value analysis indicated that umami amino acids contributed most to the flavor of BC, sweet amino acids predominated in HLT, and bitter amino acids shaped the taste profiles of MW, HC, and YSH. Volatile flavor compound analysis showed that HLT was characterized by mushroom-like and fruity aromas, BC by fruity and creamy notes, HC by chocolate and fatty flavors, and MW and YSH by mushroom-like, fatty, and fruity aromas. Overall, HLT was identified as the most suitable species for boiling. These findings provide a theoretical basis for the precise processing of Boletus mushrooms.
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