# Effect of Different Drying Methods on the Quality of _Oudemansiella raphanipes_
## 3 Results and Analysis
### Effects of Different Drying Methods on the Volatile Substances of O. raphanipes
\begin{table}
\begin{tabular}{l l l l l l l} \hline \hline \multicolumn{1}{c}{**Volatile Compounds**} & \multicolumn{1}{c}{**Rt (min)**} & \multicolumn{1}{c}{**Formula**} & \multicolumn{1}{c}{**CAS**} & \multicolumn{2}{c}{**Odorant**} & \multicolumn{2}{c}{**Response Intensity**} \\ \cline{4-7} \multicolumn{1}{c}{} & & & & & & & \\ \hline Alcohols & & & & & & & \\ 1-propanol, 2-methyl- & 2.06 & C\({}_{4}\)H\({}_{10}\)O & 78-83-1 & ethereal & 1.10 \(\pm\) 0.26 b  & 1.50 \(\pm\) 0.33 ab  & 1.78 \(\pm\) 0.04 a  \\
1-butanol, 2-methyl- & 3.206 & C\({}_{5}\)H\({}_{2}\)O & 137-32-6 & ethereal & 24.04 \(\pm\) 1.56 a  & 21.60 \(\pm\) 0.28 b  & 4.30 \(\pm\) 0.27 c  \\
1-pentanol & 3.67 & C\({}_{5}\)H\({}_{2}\)O & 71-41-0 & Fermented, fusel & 26.67 \(\pm\) 0.60 a  & 15.08 \(\pm\) 0.44 c  & 21.51 \(\pm\) 0.62 b  \\
2,3-butanediol & 4.148 & C\({}_{4}\)H\({}_{10}\)O\({}_{2}\) & 513-85-9 & creamy & 4.67 \(\pm\) 0.23 b  & 3.73 \(\pm\) 0.12 c  & 9.55 \(\pm\) 0.15 a  \\
1-hexanol & 5.818 & C\({}_{6}\)H\({}_{4}\)O & 111-27-3 & pungpent, ethereal & 10.72 \(\pm\) 0.58 b  & 7.75 \(\pm\) 0.16 c  & 13.95 \(\pm\) 0.50 a  \\ Isopropyl alcohol & 6.247 & C\({}_{3}\)H\({}_{3}\)O & 67-63-0 & alcoholic & 29.21 \(\pm\) 1.35 b  & 52.61 \(\pm\) 1.79 a  & 11.19 \(\pm\) 1.57 c  \\
1-heptanol & 8.551 & C\({}_{7}\)H\({}_{6}\)O & 111-70-6 & fermented & 4.25 \(\pm\) 0.23 a  & 2.37 \(\pm\) 0.05 b  & 2.01 \(\pm\) 0.17 c  \\
1-octen-3-ol & 8.793 & C\({}_{8}\)H\({}_{6}\)O & 3391-86-4 & mushroom & 83.52 \(\pm\) 1.38 c  & 103.39 \(\pm\) 1.56 b  & 185.08 \(\pm\) 5.51 a  \\
3-octanol & 9.257 & C\({}_{8}\)H\({}_{8}\)O & 589-98-0 & unshroom, & 0.93 \(\pm\) 0.04 c  & 7.99 \(\pm\) 0.23 b  & 12.30 \(\pm\) 0.71 a  \\
1-hexanol, 2-ethyl- & 10.236 & C\({}_{8}\)H\({}_{8}\)O & 104-76-7 & citrus & 11.37 \(\pm\) 0.47 b  & 6.96 \(\pm\) 0.29 c  & 61.86 \(\pm\) 0.76 a  \\
1-nonanol & 14.378 & C\({}_{9}\)H\({}_{2}\)O & 143-08-8 & fresh, clean, fatty & 8.87 \(\pm\) 0.13 b  & 4.69 \(\pm\) 0.09 c  & 15.62 \(\pm\) 0.33 a  \\ Aldehydes & & & & & & & \\ Butanal, 3-methyl- & 2.269 & C\({}_{5}\)H\({}_{10}\)O & 590-86-3 & fruity, cocoa & 24.37 \(\pm\) 0.84 a  & 12.95 \(\pm\) 0.86 b  & 11.24 \(\pm\) 0.28 c  \\ Butanal, 2-methyl- & 2.349 & C\({}_{5}\)H\({}_{10}\)O & 96-17-3 & cocoa & 36.03 \(\pm\) 0.78 a  & 14.83 \(\pm\) 0.74 b  & 14.71 \(\pm\) 0.24 b  \\
2-butanal, 2-methyl- & 3.288 & C\({}_{5}\)H\({}_{9}\)O & 1115-11-3 & green, fruity & 7.14 \(\pm\) 0.33 b  & 5.91 \(\pm\) 0.19 c  & 9.01 \(\pm\) 0.46 a  \\ Hexanal & 4.236 & C\({}_{6}\)H\({}_{2}\)O & 66-25-1 & green & 43.13 \(\pm\) 1.57 a  & 4.15 \(\pm\) 1.69 b  & 0.13 \(\pm\) 0.12 c  \\ Benzaldehyde & 8.22 & C\({}_{7}\)H\({}_{6}\)O & 100-52-7 & sweet, almond & 106.52 \(\pm\) 1.57 a  & 39.45 \(\pm\) 2.05 b  
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline \multicolumn{1}{c}{**Volatile Compounds**} & **Rt (min)** & **Formula** & **CAS** & \multicolumn{2}{c}{**Odorant**} & \multicolumn{3}{c}{**Response Intensity**} \\ \cline{4-7} \multicolumn{1}{c}{} & **Description** & **a** & **HD** & **ID** & **VD** \\ \hline Cyclodecane & 14.369 & C\({}_{10}\)H\({}_{20}\) & 293-96-9 & / & 0.79 \(\pm\) 0.22 b  & 1.80 \(\pm\) 0.30 a  & 1.69 \(\pm\) 0.09 a  \\ Tetratetracontane & 17.411 & C\({}_{44}\)H\({}_{0}\) & 7098-22-8 & / & 10.48 \(\pm\) 0.26 b  & 9.39 \(\pm\) 0.35 c  & 20.53 \(\pm\) 0.34 a  \\ Tridecane & 17.951 & C\({}_{13}\)H\({}_{28}\) & 629-50-5 & / & 155.38 \(\pm\) 12.39 b  & 178.86 \(\pm\) 16.75 b  & 317.16 \(\pm\) 15.55 a  \\ Cyclohexasiloxane, & 18.786 & C\({}_{12}\)H\({}_{36}\)O\({}_{6}\)S\({}_{6}\) & 540-97-6 & / & 562.40 \(\pm\) 35.31 b  & 546.07 \(\pm\) 39.05 b  & 680.09 \(\pm\) 23.75 a  \\ Heptylcyclohexane & 19.06 & C\({}_{13}\)H\({}_{26}\) & 5617-41-4 & / & 9.10 \(\pm\) 0.64 b  & 9.45 \(\pm\) 0.56 b  & 17.58 \(\pm\) 0.81 a  \\ Pentadecane & 23.048 & C\({}_{15}\)H\({}_{22}\) & 629-62-9 & waxy & 7.66 \(\pm\) 0.35 b  & 20.59 \(\pm\) 1.42 a  & 9.08 \(\pm\) 0.38 b  \\ Heptadecane & 27.629 & C\({}_{17}\)H\({}_{36}\) & 629-78-7 & / & 2.87 \(\pm\) 0.18 b  & 10.75 \(\pm\) 0.99 a  & 2.39 \(\pm\) 0.06 b  \\ Esters & & & & & & & & \\ Butanoic acid, propyl & 4.63 & C\({}_{7}\)H\({}_{14}\)O\({}_{2}\) & 105-66-8 & fruity & 0.59 \(\pm\) 0.08 c  & 0.90 \(\pm\) 0.17 b  & 2.19 \(\pm\) 0.15 a  \\ Butanoic acid, 2-methyl-, ethyl ester & 5.348 & C\({}_{7}\)H\({}_{14}\)O\({}_{2}\) & 7452-79-1 & fruity & 0.29 \(\pm\) 0.02 c  & 1.21 \(\pm\) 0.08 b  & 1.92 \(\pm\) 0.18 a  \\ Butanoic acid, 3-methyl-, ethyl ester & 5.424 & C\({}_{7}\)H\({}_{14}\)O\({}_{2}\) & 108-64-5 & fruity & 0.75 \(\pm\) 0.07 c  & 8.09 \(\pm\) 0.42 b  & 12.63 \(\pm\) 1.25 a  \\ Butylactone & 6.985 & C\({}_{4}\)H\({}_{6}\)O\({}_{2}\) & 96-48-0 & creamy, milky & 1.68 \(\pm\) 0.03 b  & 19.15 \(\pm\) 0.09 a  & 19.73 \(\pm\) 0.91 a  \\
2(3h)-furanone, dihydro-5 methyl- & 8.035 & C\({}_{5}\)H\({}_{8}\)O\({}_{2}\) & 108-29-2 & herbal & 3.56 \(\pm\) 0.14 c  & 29.01 \(\pm\) 0.47 b  & 50.99 \(\pm\) 1.46 a  \\
2(3h)-furanone, dihydro-3-methylene- & 10.388 & C\({}_{5}\)H\({}_{6}\)O\({}_{2}\) & 547-65-9 & / & 78.74 \(\pm\) 2.16 c  & 204.18 \(\pm\) 1.29 b  & 240.12 \(\pm\) 8.42 a  \\ Butanoic acid, & & & & & & & \\
3-methyl-, & 12.475 & C\({}_{10}\)H\({}_{20}\)O\({}_{2}\) & 659-70-1 & fruity & 0.77 \(\pm\) 0.08 c  & 12.04 \(\pm\) 0.35 b  & 18.82 \(\pm\) 1.10 a  \\
3-methyl/ ester & & & & & & & \\ Bis(2-ethylhexyl) phthalate & 34.429 & C\({}_{24}\)H\({}_{38}\)O\({}_{4}\) & 117-81-7 & / & 0.06 \(\pm\) 0.02 a  & 0.07 \(\pm\) 0.02 a  & 0.06 \(\pm\) 0.02 a  \\ Alkene & & & & & & & \\ D-l-l-dodecene & 10.182 & C\({}_{10}\)H\({}_{16}\) & 5989-27-5 & citrus & 13.73 \(\pm\) 1.01 b  & 14.51 \(\pm\) 0.55 b  & 19.59 \(\pm\) 1.52 a  \\ I-dodecene & 14.947 & C\({}_{12}\)H\({}_{24}\) & 112-41-4 & / & 3.52 \(\pm\) 0.19 b  & 3.02 \(\pm\) 0.15 a [FOOTNOTE:a]Footnote a: footnot1-octen-3-ol, known as mushroom alcohol, has a signature mushroom odor and is an aliphatic unsaturated alcohol [43].