Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices

To investigate the effects of different processing methods on the quality characteristics of Lentinula edodes slices, this study systematically compared the differences in texture, color, active components (ascorbic acid, crude polysaccharides, total phenols, and soluble protein), and flavor substances (volatile compounds and non-volatile substances) among the control, enzyme mixture treatment, ultrasonic treatment, and ultrasonic-assisted enzyme mixture treatment groups. The results showed that the control group exhibited the best texture and color, as well as the highest retention rate of ascorbic acid. The enzyme mixture treatment group had the highest relative content of volatile flavor compounds (alcohols, aldehydes, esters, ketones, and terpenes), as well as the highest level of flavor nucleotides. The ultrasonic treatment group showed moderate performance. The ultrasonic-assisted enzyme treatment group had the highest content of crude polysaccharides, total phenols, and umami amino acids, as well as the highest equivalent umami concentration (EUC), but its texture and color were inferior. A total of 38 volatile compounds were identified across the different treatment groups, including 8 alcohols, 8 aldehydes, 5 esters, 6 ketones, 3 sulfur-containing compounds, 1 terpene, 2 alkanes, and 5 heterocyclic compounds. Principal component analysis (PCA) clearly distinguished the control and enzyme treatment groups from the ultrasonic treatment and combined treatment groups based on their volatile profiles. Through multidimensional quality evaluation of L. edodes slices, this study clarified the advantages and limitations of different processing technologies, providing a theoretical basis for the targeted selection of processing methods for L. edodes products with specific quality objectives (such as enhancing umami, retaining aroma, or maintaining texture).