{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T04:12:27Z","timestamp":1792469547838,"version":"4.5.0"},"reference-count":37,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T00:00:00Z","timestamp":1747785600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the Yunnan Major Science and Technology Special Project Program","award":["202402AE090001"],"award-info":[{"award-number":["202402AE090001"]}]},{"name":"the Yunnan Major Science and Technology Special Project Program","award":["202205AD160042"],"award-info":[{"award-number":["202205AD160042"]}]},{"name":"the Yunnan Major Science and Technology Special Project Program","award":["202402AN360003"],"award-info":[{"award-number":["202402AN360003"]}]},{"name":"the Yunnan Major Science and Technology Special Project Program","award":["202305AF150187"],"award-info":[{"award-number":["202305AF150187"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan","award":["202402AE090001"],"award-info":[{"award-number":["202402AE090001"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan","award":["202205AD160042"],"award-info":[{"award-number":["202205AD160042"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan","award":["202402AN360003"],"award-info":[{"award-number":["202402AN360003"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan","award":["202305AF150187"],"award-info":[{"award-number":["202305AF150187"]}]},{"name":"the Yunnan Province integration project","award":["202402AE090001"],"award-info":[{"award-number":["202402AE090001"]}]},{"name":"the Yunnan Province integration project","award":["202205AD160042"],"award-info":[{"award-number":["202205AD160042"]}]},{"name":"the Yunnan Province integration project","award":["202402AN360003"],"award-info":[{"award-number":["202402AN360003"]}]},{"name":"the Yunnan Province integration project","award":["202305AF150187"],"award-info":[{"award-number":["202305AF150187"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan (Academician expert workstation)","award":["202402AE090001"],"award-info":[{"award-number":["202402AE090001"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan (Academician expert workstation)","award":["202205AD160042"],"award-info":[{"award-number":["202205AD160042"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan (Academician expert workstation)","award":["202402AN360003"],"award-info":[{"award-number":["202402AN360003"]}]},{"name":"the Yunnan Province Science and Technology Talents and platform plan (Academician expert workstation)","award":["202305AF150187"],"award-info":[{"award-number":["202305AF150187"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC \u00d7 GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of Tricholoma matsutake samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate that a total of 2730 kinds of VOCs were identified from the fruiting bodies of six T. matsutake samples. The primary types of volatile organic compounds identified were 349 alcohols, 92 aldehydes, 146 carboxylic_acids, 311 esters, 742 organoheterocyclic compounds, 630 hydrocarbons, 381 ketones, 51 organic acids, and 28 derivatives and organosulfur compounds. Furthermore, PCA and PLS-DA analysis from the GC\u00d7GC-ToF-MS showed that samples from different regions could be distinguished by their VOCs. Network analysis revealed that 33 aroma compounds were identified as markers for distinguishing the samples from the six regions. The sensory attributes sweet, fruity, green, waxy, and floral were found to be more significant to the flavor profile of T. matsutake. 1-Nonanol, 2-Nonanone, Nonanoic acid, ethyl ester, 1-Undecanol, 2-Undecanone, Octanoic acid, ethyl ester, 2H-Pyran, and tetrahy-dro-4-methyl-2-(2-methyl-1-propenyl)- primarily contribute to the differences in the aroma characteristics among six T. matsutake samples. The results also provide a theoretical and practical foundation for the flavor compounds of these precious edible fungi in different regions.<\/jats:p>","DOI":"10.3390\/foods14101824","type":"journal-article","created":{"date-parts":[[2025,5,21]],"date-time":"2025-05-21T06:31:27Z","timestamp":1747809087000},"page":"1824","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Volatile Flavor of Tricholoma matsutake from the Different Regions of China by Using GC\u00d7GC-TOF MS"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-3370-5996","authenticated-orcid":false,"given":"Yunli","family":"Feng","sequence":"first","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shaoxiong","family":"Liu","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Fang","sequence":"additional","affiliation":[{"name":"Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianying","family":"Li","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ming","family":"Ma","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenfu","family":"Yang","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lue","family":"Shang","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiang","family":"Guo","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rong","family":"Hua","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"},{"name":"Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dafeng","family":"Sun","sequence":"additional","affiliation":[{"name":"Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China"},{"name":"Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.jchromb.2018.09.011","article-title":"Characteristic Volatiles Fingerprints and Changes of Volatile Compounds in Fresh and Dried Tricholoma Matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS","volume":"1099","author":"Guo","year":"2018","journal-title":"J. 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