{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T04:05:50Z","timestamp":1790913950560,"version":"4.1.0"},"reference-count":32,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T00:00:00Z","timestamp":1768348800000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study investigated the changes in volatile flavor compounds of\n                    <jats:italic>Boletus edulis<\/jats:italic>\n                    under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas chromatography\u2010ion mobility spectrometry (GC\u2010IMS) and electronic nose technology. Characteristic fingerprints of flavor compounds were established, and principal component analysis (PCA) was applied for quantitative analysis of flavor substance changes, combined with a sensory evaluation system to comprehensively assess the impact of cooking processes on the volatile flavor of\n                    <jats:italic>B.\u2009eduli<\/jats:italic>\n                    s. A total of 49 volatile compounds were detected in the samples of\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    subjected to five different processing methods. These include 27 thioethers, 16 aldehydes, 12 alcohols, 10 ketones, 1 ester, 4 pyrazines, 2 furans, 2 acids, and 2 heterocyclic compounds. Flavor fingerprint analysis revealed significant compositional differences among groups: Fresh\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    (NG0) had higher signal intensities of 2\u2010octenal, 1\u2010octen\u20103\u2010one, and 3\u2010octanone; steamed samples (NG1) showed weakened signals of these three compounds but enhanced 1\u2010octen\u20103\u2010ol and heptanal; fried samples (NG2) exhibited stronger signals of 2\u2010furaldehyde, 1\u2010octen\u20103\u2010ol and other compounds; roasted samples (NG3) had prominent signals of 1\u2010octen\u20103\u2010one, 2\u2010methyl\u20102\u2010hepten\u20106\u2010one, etc.; boiled samples (NG4) were characterized by high signals of 2\u2010propanone, 1\u2010octen\u20103\u2010ol, etc. Fresh, steamed, and boiled\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    mainly contained E\u20102\u2010octenal, 1\u2010octen\u20103\u2010one, and other compounds, while high\u2010temperature cooking (frying, roasting) led to flavor compounds dominated by aldehydes and pyrazines. The electronic nose detection effectively discriminated among\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    samples prepared with different cooking methods. From the perspective of the comprehensive sensory evaluation scores, fried and roasted\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    obtained higher scores and demonstrated a more well\u2010balanced flavor profile, suggesting that frying and roasting might be the optimal cooking methods for\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    . These results provide a theoretical basis for flavor regulation during\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    cooking, data support for the improvement and innovation of\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    dishes, and technical guidance for the development of\n                    <jats:italic>B.\u2009edulis<\/jats:italic>\n                    processed products.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71430","type":"journal-article","created":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T09:52:05Z","timestamp":1768384325000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effects of Cooking Methods on the Flavor Characteristics of Volatiles of\n                    <i>Boletus edulis<\/i>\n                    Based on\n                    <scp>GC<\/scp>\n                    \u2010\n                    <scp>IMS<\/scp>\n                    , E\u2010Nose, and Sensory Evaluation"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0197-3640","authenticated-orcid":false,"given":"Xin","family":"Wu","sequence":"first","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingfa","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huizhen","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fanjun","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fucan","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"He","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Furong","family":"Tian","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2844-6915","authenticated-orcid":false,"given":"Chunxia","family":"Gan","sequence":"additional","affiliation":[{"name":"School of Tourism Kunming University  Kunming Yunnan Province People's Republic of China"},{"name":"Faculty of Modern Tourism and Catering Industry  Kunming Yunnan Province People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,14]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131139"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2022.100642"},{"key":"e_1_2_12_4_1","unstructured":"Cao B.2012.Studies on Volatile Flavor Compounds inBoletus edulis. (master) Tianjin University of Science and Technology."},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.2139\/ssrn.3899830"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2261133"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.512"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aaf.2020.01.006"},{"issue":"11","key":"e_1_2_12_9_1","article-title":"Study on the Preparation Technology of Complex Seasoning by Boletus edulis Enzymatic Hydrolysate","volume":"43","author":"Guo L.","year":"2018","journal-title":"China Condiment"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114020"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201000126"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131123"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101601"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113103"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137190"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf070044s"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1134\/S0003683809020124"},{"issue":"3","key":"e_1_2_12_18_1","first-page":"157","article-title":"Effect of Cistanoside Compounds on Oxidative Stress and Immunity","volume":"10","author":"Muteliefu G.","year":"2001","journal-title":"Journal of Chinese Pharmaceutical Sciences"},{"issue":"21","key":"e_1_2_12_19_1","first-page":"212","article-title":"Effect of 60Co\u2010\u03b3 Irradiation on Volatile Components of Boletus edulis","volume":"39","author":"Qian C.","year":"2018","journal-title":"Science and Technology of Food Industry"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133416"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fshw.2019.11.004"},{"key":"e_1_2_12_22_1","doi-asserted-by":"publisher","DOI":"10.13629\/j.cnki.53\u20101054.2021.06.001"},{"key":"e_1_2_12_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13050685"},{"key":"e_1_2_12_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130297"},{"key":"e_1_2_12_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/cr200084z"},{"key":"e_1_2_12_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131840"},{"key":"e_1_2_12_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110696"},{"key":"e_1_2_12_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130033"},{"key":"e_1_2_12_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.03.056"},{"key":"e_1_2_12_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136270"},{"key":"e_1_2_12_31_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010015\u20101923\u2010z"},{"key":"e_1_2_12_32_1","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/374013"},{"key":"e_1_2_12_33_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11172713"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71430","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.71430","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.71430","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T10:32:32Z","timestamp":1789986752000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.71430"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1]]},"references-count":32,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2026,1]]}},"alternative-id":["10.1002\/fsn3.71430"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.71430","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1]]},"assertion":[{"value":"2025-09-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-12-24","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-01-14","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71430"}}