Decoding the structure-flavor interplay of Lanmaoa asiatica under different thermal processing methods: Insights from multimodal analysis and molecular docking

This study aimed to elucidate the differential effects of various heating methods on the structure and flavor of Lanmaoa asiatica . A multi-scale structure-flavor correlation approach combined with molecular docking was employed. The results showed that frying formed a dense outer crust and immobilized water, thereby promoting lipid cleavage and Maillard reactions, which contributed fatty, roasted, and mushroom-like aromas. Steaming loosened tissue structure and enhanced the release of polar small molecules, thereby highlighting fruity-floral notes. Boiling exhibited a “dual-low” profile of both precursors and flavor products. Four key volatiles (nonanal, phenylacetaldehyde, 2,4-heptadienal, 3-methylbutanal) were highly correlated with sensory phenotypes, and molecular docking suggested favorable binding interactions with specific olfactory receptors, mainly through aromatic stacking and hydrophobic embedding. These findings advance the understanding of flavor generation and release by integrating structural characteristics and water distribution, providing a theoretical reference for flavor modulation and processing optimization of edible mushrooms.