The effects of different cooking methods on aroma, aroma-active and bioactive compounds in cedar mushroom (Tricholoma anatolicum)

In this study, cedar mushrooms obtained from the Kozan district of Adana in 2023 were subjected to different cooking techniques (boiling, baking, sous vide) to investigate their effects on the color, total phenolic content, antioxidant capacity, aroma, and aroma-active compounds of the mushrooms.This study marks the first identification of aroma active compounds in cedar mushrooms in Turkey. Aroma compounds were extracted using the SAFE method and identified using GC-MS instrumentation. Analysis revealed a total of 61 aroma compounds, with predominant compounds in cedar mushrooms identified as alcohols and volatile acids. Grouped compounds included 19 alcohols, 11 volatile acids, 8 aldehydes, 6 ketones, 4 lactones, 3 esters, 3 furans, 2 phenols, 2 furanones, and 2 terpenes. The most dominant aroma compounds in fresh and cooked cedar mushroom samples were 1-octen-3-ol, 1-octanol, and (E)-2-octen-1-ol, contributing to the characteristic mushroom odor. Analysis of aroma-active compounds identified 3-methylthiopropanal (boiled potato) as the predominant compound in all fresh and cooked mushroom samples, alongside 1-octen-3-ol (mushroom odor) and methyl cinnamate (sweet, fruity). The highest total phenolic content and antioxidant capacity were observed in oven-baked samples. Different cooking techniques applied to cedar mushrooms were found to significantly influence the product's color, total phenolic content, antioxidant capacity, and aroma profile.