Abstract:The process of enzymatic hydrolysis of Sarcodon aspratus and the difference in flavor before and after the process were studied. The enzymatic hydrolysis of S. aspratus was optimized using response surface design experiments based on single-factor tests. The key free amino acids and volatile aromatic compounds that contribute to the flavor of S. aspratus were detected and selected using an amino acid automatic analyzer and headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) combined with the taste activity value (TAV) and odor activity value (OAV). The results showed that the optimal conditions were as follows: a solid-liquid ratio of 1:15 (m/V), an enzymolysis time of 4.4 h, an enzyme addition amount of 0.4%, an enzyme ratio (papain: flavor enzyme) of 1: 1, and a hydrolysis degree of 57.82%. A total of 11 free amino acids with a TAV greater than 1 were obtained. The contents of glutamic acid and glycine increased by 14.68 and 14.45 times, respectively, after enzymolysis, and the fresh and sweet taste was enhanced. A total of 108 volatile compounds were identified, including 55 before and 71 after enzymatic hydrolysis. Among them, 13 and 22 volatile compounds had an OAV≥1 before and after enzymatic hydrolysis, respectively. These included linalool, 2-octenol, 1-octene-3-ol, guaiacol, and heptanal. Before and after enzymatic hydrolysis, the main flavor components of S. aspratus were flavors of fruits, flowers, soap, and fat, and it primarily had a melon-like aroma. However, 1-octene-3-ol (OAV=1726) produced after enzymatic hydrolysis enhanced the mushroom aroma. This study provides a preliminary basis for future flavor research on S. aspratus.
