Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds of Morchella sextelata

This study systematically evaluated the effects of four drying methods (sun-drying (SD), vacuum drying (VD), hot-air drying (HAD), and vacuum freeze-drying (VFD)) on the quality attributes of Morchella sextelata. VD samples exhibited significantly higher levels of soluble protein and total phenolic content (TPC) (p < 0.05), along with the highest crude polysaccharide content, and superior ABTS^•+ scavenging capacity, whereas HAD samples were most effective in scavenging DPPH^• and ^•OH radicals. Characterization of volatile organic compounds by GC-MS (43 compounds) and GC-IMS (56 compounds) revealed key compounds: four characteristic flavor markers (1-hexanol, 2-ethyl-1-hexanol, 2,5-dimethyl-pyrazine, decanal) and three key aroma compounds (ethyl pentanoate, pentanal-M, decanal). These findings provide critical insights into how drying techniques influence the nutritional, antioxidant, and flavor profiles of M. sextelata, offering both theoretical support and practical strategies for optimizing postharvest processing to enhance product quality in the mushroom industry.