Volatile and non-volatile organic compounds synergistically determine quality in Termitomyces eurhizus from different regions.

To investigate origin effects on Termitomyces eurhizus, this study evaluated volatile (VOCs) and non-volatile organic compounds (NVOCs) in samples from five regions and examined their correlations with environmental factors. Using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose, high-performance liquid chromatography (HPLC), and ion chromatography, 91 VOCs were identified, among which were esters, aldehydes, ketones, and alcohols. The OPLS-DA model effectively distinguished samples from different regions, identifying esters and ketones as key differential markers and 1-octen-3-ol as the shared signature aroma. NVOCs analysis showed significant differences in protein, polysaccharides, total phenols, amino acids, and 5'-nucleotides among regions. The TAV values of 5'-GMP, 5'-AMP, glucose, and trehalose were all >1, making them major contributors to umami and sweetness. Further correlation analysis indicated that environmental factors significantly influenced metabolite accumulation. This study provides a scientific basis for origin traceability, quality evaluation, and targeted processing.