Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach

Lingzhi (Ganoderma lucidum) is renowned for its edible and medicinal properties. However, its fresh form is highly prone to deterioration and requires processing, which may alter its flavor. In this work, a sensomics approach was used to investigate the flavor characteristics of fresh Lingzhi (FLZ) and its processed products, including dried Lingzhi (DLZ), ultra-micro powder (PLZ) and extract (ELZ). Sensory analysis revealed that processing reduced the mushroom-like aroma while enhancing woody, saucy, and sweet notes. Key volatiles distinguishing FLZ from its derivatives, including 5-hydroxymethylfurfural and acetic acid, were identified using partial least squares discriminant analysis (PLS-DA). A total of 85 aroma compounds with flavor dilution factors ranging from 1 to 512 were detected using aroma extract dilution analysis (AEDA). Recombination and omission experiments confirmed 1-octen-3-ol as the primary aroma component in FLZ, while maltol dominated in derivatives. This work provides a theoretical basis for Lingzhi processing and new product development.