Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes

Cooking methods affect the compositions ofLentinus edodesmetabolites. Nevertheless, little information is available on the specific impact of different cooking methods onLentinus edodesvia metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles ofLentinus edodesbased on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development ofLentinus edodesand its products in the future.Keywords:cooking methods;untargeted metabolomics;chemometrics;Lentinus edodes;Shiitake