Lipidomic Analysis and Assessment of Quality Changes of Phallus impudicus During Hot Air Drying

Hot air drying is widely used in edible mushroom processing, but often leads to quality changes, including browning and flavor changes. This study focused on Phallus impudicus (P. impudicus), combining dynamic monitoring of browning-related indicators with lipidomics technology to systematically investigate the mechanism by which lipid changes influence quality during hot air drying. The results showed that drying significantly altered lipid metabolism. Encompassing 28 subclasses, five major lipid categories were identified: glycerophospholipids (GP), glycolipids (GL), sphingolipids (SP), isoprenylglycolipids (PR), and fatty acids (FA). From among these, the total content of GP remained the highest and increased significantly after drying, whereas the contents of GL and FA decreased markedly. Hydrolysis of structural lipids led to the collapse of cellular structure, and the levels of hydrolyzed lipids phosphatidic acid (PA), lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE), and lysophosphatidic acid (LPA) increased significantly after drying, which may adversely affect long-term storage. Furthermore, increased lipid unsaturation intensified browning, and lipid oxidation also promoted the formation of volatile flavor compounds. Overall, this lipidomic research demonstrated that hot air drying determines the final quality and flavor profile of dried P. impudicus through coordinated mechanisms involving membrane lipid oxidation, structural membrane damage, browning, and flavor generation. These findings provided a new insight into the mechanism of quality changes and a theoretical basis for quality improvement and process regulation for dried edible mushroom products.