Flavoromics profiling combined with DFT calculations uncovers flavor alteration in Auricularia heimuer under different cultivation modes

Abstract

Auricularia heimuer is a staple of Chinese cuisine, yet factory-grown products often lack the traditional aroma found in log-grown fruiting bodies. Here, we conducted an integrated metabolomic-sensory comparison between traditional log cultivation (TF) and modernization-grown factory (MF) after identical stir-frying. Volatile and non-volatile metabolites were analyzed by GC-MS and LC-MS, electronic tongue and nose, targeted amino-acid assays, and sensory evaluation. TF showed higher linoleic and arachidonic acids before stir-frying, producing more 1-octen-3-ol, benzaldehyde, and hexanal after stir-frying, resulting in stronger mushroom, nutty, and fruity notes. Sensory tests confirmed TF was superior in odor and flavor, and targeted amino-acid assays indicated higher umami/sweet free amino acids in MF. Density-functional theory (DFT) provided qualitative support that, under oil-like, low-water conditions, key aroma-forming routes are feasible. This study identifies carbon-source formulation and lipid-pathway modulation as testable targets for potentially enhancing flavor in industrially cultivated A. heimuer.

Keywords: Aroma-active volatiles; Cultivation-mode differences; Fatty acid precursors; Integrated metabolomic–sensory evaluation; Oil-phase Maillard reaction.