{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T02:26:35Z","timestamp":1767666395684,"version":"3.41.2"},"reference-count":24,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2022,4,28]],"date-time":"2022-04-28T00:00:00Z","timestamp":1651104000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007198","name":"Shanghai Academy of Agricultural Sciences","doi-asserted-by":"publisher","award":["G20200103"],"award-info":[{"award-number":["G20200103"]}],"id":[{"id":"10.13039\/501100007198","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p><jats:italic>Flammulina Velutipes<\/jats:italic> (<jats:italic>F. velutipes<\/jats:italic>) is widely planted all over the world and is rich in nutrients, which is of great benefit to the human body. However, the research on the aroma of <jats:italic>F. velutipes<\/jats:italic> is relatively rare, which limits the application of <jats:italic>F. velutipes<\/jats:italic> in deep processing, resulting in a single product and edible method of <jats:italic>F. velutipes<\/jats:italic>. The purpose of this study was to find out the aroma compounds contributing to the sensory properties of <jats:italic>F. velutipes<\/jats:italic> to promote the application of different varieties of <jats:italic>F. velutipes<\/jats:italic> in deep processing. Aromas of 7 species of <jats:italic>F. velutipes<\/jats:italic> were described and evaluated by sensory evaluation experiment. The volatile compounds in seven kinds of <jats:italic>F. velutipes<\/jats:italic> were detected by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS). A total of 74 volatile compounds were found, including 23 alcohols, 5 aldehydes, 2 phenols, 1 acid, 16 esters, 7 ketones, 1 ether, 13 hydrocarbons, 1 sulfide, 1 acyl compound, and 4 heterocyclic compounds. It was also found that the sensory evaluation results of sample F, C, and E had a high correlation with the content of compound, and the correlation between sample B and sample A was also high. A lexicon for describing aroma attributes of <jats:italic>F. velutipes<\/jats:italic> was developed and they could be grouped into categories, such as fruity (apple-like, banana-like, cucumber-like, citrus-like and berry-like), alcoholic (whisky-like, fermented fruit-like), milky (creamy-like), floral (hyacinth-like, phoenix-like, iris-like and mint-like), sulfurous (onion-like), and musty (mud-like). This research will provide a theoretical basis for the future study of <jats:italic>F. velutipes<\/jats:italic> aroma and the development and application of <jats:italic>F. velutipes<\/jats:italic> products.<\/jats:p>","DOI":"10.3389\/fnut.2022.827825","type":"journal-article","created":{"date-parts":[[2022,4,28]],"date-time":"2022-04-28T15:59:27Z","timestamp":1651161567000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina 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