In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs) > 1 were identified, and 19 aroma types have been identified in Boletus edulis at the same time. Vegetable and earthy were defined as the dominant aroma types for all pileus and stipe samples. Balsamic and musty were the main and characteristic aroma types for the pileus. The highest concentrations of VOCs in the pileus and stipe were originated from Chuxiong Prefecture and Aba Prefecture, respectively. 19 and 16 key VOCs were detected Chuxiong pileus and Aba stipe, respectively, and Methional was the decisive compound that influenced the vegetable aroma type. The results of this study could be helpful for flavor identification and application of pileus and stipe from Boletus edulis.

In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC–MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities. 479 differential metabolites were identified and revealed that metabolic profiles of compounds in Boletus edulis were altered with increased organic acids and derivatives and lipids and lipid-like molecules. Fatty acids and amino acids were transformed into volatile compounds under the action of enzymes, which played a significant role in the formation of the distinctive flavor of Boletus edulis. Our study provided a theoretical support for fully comprehending the formation mechanism of flavor from Boletus edulis during drying processes.

To investigate the effects of different treatment methods on soybean protein amyloid fibrils (SPAF), this study examined the effects of ultrasonication, cold plasma, heat, and NaCl treatment on the formation, structure, and functional properties of SPAF. SPAF structural analyses indicated that all treatments promoted SPAF assembly, with the order of effectiveness being: heat treatment > ultrasonication > cold plasma treatment > NaCl treatment. Regarding functional properties, the heat treatment group also demonstrated superior overall performance, including the highest solubility (88.15%), optimal emulsifying activity (79.63 m²/g) and foaming capacity (169.44%), and the highest thermal denaturation temperature (107.49 °C). Conversely, ultrasonication and cold plasma treatments, which generated shorter fibrils, offered moderate functional improvements. In contrast, NaCl treatment provided limited functional enhancement due to the formation of coarse aggregates. Consequently, heat treatment was identified as the most effective approach to promote SPAF formation and enhance functional properties. These findings provide a theoretical basis for the process optimization of SPAF in the food industry.