5 Key Takeaways

• 1

  Researchers analyzed 82 fruiting bodies from five edible bolete species collected in southwest China, preparing 30 combined samples with six biological replicates per species.

• 2

  The analyses identified 68 amino acids and related metabolites, 57 organic acids, and 773 volatile compounds, with chemical profiles that distinguished the five species.

• 3

  Glycine, arginine, aspartic acid, lysine, and fumaric acid helped distinguish taste profiles, and sweet and umami amino acids contributed most.

• 4

  Six volatile compounds were proposed as aroma markers, while predicted interactions with odor receptor OR1A1 were not confirmed by human perception studies.

• 5

  An infrared spectroscopy and machine-learning model predicted selected flavor-compound concentrations with coefficients of determination of at least 0.95, but sample and site limitations may affect th