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Aroma attribute and aroma compound (AOC) composition of fresh-cut flower mushrooms under different static magnetic field (SMF) intensities (2 mT, 4 mT, 6 mT, and 8 mT) were evaluated via coupling aroma sensory assessment and headspace-gas chromatography-ion mobility spectrometry with principal component analysis and partial least squares-relationship analysis. Results showed that aroma quality was severely loss after dicing treatment. A total of 43 AOCs were identified from flower mushrooms, and 3-octanone was the predominant compound. Application of 2 mT SMF maintained more acceptable raw mushroom-like, earthy/musty, and almond-like/roasted, and cooked cabbage-like aroma attributes of diced samples, related to maximally retaining the contents of the key AOCs (i.e. 3-octanone, 2-methylbutanal, and dimethyl trisulfide). These findings could provide a technical reference and theoretical basis for improving the aroma quality of fresh-cut mushrooms via magnetic fields and explain the mechanism of aroma enhancement. • A total of 43 aroma compounds (AOCs) were identified from flower mushrooms. • Dicing caused a severe loss of sample aroma attributes and AOCs. • Reduced 3-Octanone, 2-methylbutanal, and dimethyl trisulfide were key causes for aroma loss. • Optimized static magnetic fields (SMFs) improved aroma quality of diced samples. • 2 mT SMF, a "window" condition, best retained key AOCs and aroma attributes of diced samples. [ABSTRACT FROM AUTHOR]

New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR analysis, strong "seasoning-like" and "fruity" aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters respectively. Additionally, the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products. • Comparison of three drying techniques (HD, VFD, and VFD-HD) was conducted on shiitake mushrooms. • HS-GC-IMS was used to detect the volatile compounds in shiitake. • PLSR analysis revealed the correlation between volatiles and sensory characteristics. • VFD-HD led to high levels of umami flavor substances and volatile compounds. [ABSTRACT FROM AUTHOR]