Effect of Different Drying Method on Volatile Flavor Compounds of Lactarius deliciosus

The effect of different drying methods on volatile compounds of Lactarius deliciosus was investigated, such as hotair drying, vacuum freeze drying and sunshine drying. By adopting the solid-phase micro-extraction method, volatile compounds were extracted from Lactarius deliciosus, then analyzed and identified through the application of gas chromatography-mass spectrometer (GC-MS). Results indicated that different drying methods could lead to large differences in volatile flavor compounds. Main volatile compounds of fresh Lactarius deliciosus involved acids and aldehydes, which 86.31%; Hot-air dried Lactarius deliciosus mainly included acids and alkene, which for 87.16%; Lactarius deliciosus dried with vacuum freezed Lactarius deliciosus was mostly composed of acids, esters and aromatic substance, which accounted for 94.74%; Lactarius deliciosus dried with sunshine was constituted by acid and aldehydes, which was as high as 90.67%.