## 3 Results and Discussion
### VC Profile of Mushrooms
[44] reported that  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \(\mathbf{RT}\), & & & & & & & & \\ \(\mathbf{Min}\) & \(\mathbf{VC}\) & \(\mathbf{BE}\)—Thermal & \(\mathbf{Ca}\)—Thermal & \(\mathbf{Ro}\)—Thermal & \(\mathbf{BE}\)—Ultrasound & \(\mathbf{Ca}\)—Ultrasound & \(\mathbf{Ro}\)—Ultrasound \\ \hline
5.763 & Hexanal & 0.922 \(\pm\) 0.054 \({}^{\mathrm{h}}\) & 5.32 \(\pm\) 0.49 \({}^{\mathrm{h}}\)C & 0.986 \(\pm\) 0.074 \({}^{\mathrm{h}}\)S & nd & 3.46 \(\pm\) 0.31 \({}^{\mathrm{s}}\) & 0.618 \(\pm\) 0.059 \({}^{\mathrm{s}}\)A \\
8.11 & 2-Heptanone & 1.05 \(\pm\) 0.09 & nd & nd & nd & nd & nd \\
8.424 & Heptanal & 2.06 \(\pm\) 0.18 \({}^{\mathrm{h}}\)C & 1.97 \(\pm\) 0.17 \({}^{\mathrm{h}}\)A & 44.5 \(\pm\) 3.9 \({}^{\mathrm{s}}\)D & 1.53 \(\pm\) 0.16 \({}^{\mathrm{h}}\)A & 2.22 \(\pm\) 0.32 \({}^{\mathrm{h}}\) & nd \\
9.949 & Benzaldehyde & 5.45 \(\pm\) 0.36 \({}^{\mathrm{h}}\)C & 1.97 \(\pm\) 0.17 \({}^{\mathrm{h}}\)A & 44.5 \(\pm\) 3.9 \({}^{\mathrm{s}}\)D & 1.53 \(\pm\) 0.16 \({}^{\mathrm{h}}\)A & 2.22 \(\pm\) 0.32 \({}^{\mathrm{h}}\) & 51.6 \(\pm\) 4.4 \({}^{\mathrm{h}}\)D \\
10.493 & 1-Octen-3 ol & 5.79 \(\pm\) 3.8 \({}^{\mathrm{h}}\)C & 5.11 \(\pm\) 4.2 \({}^{\mathrm{h}}\)S & 5.29 \(\pm\) 8.4 \({}^{\mathrm{h}}\)G & 63.6 \(\pm\) 0.59 \({}^{\mathrm{h}}\)C & 50.9 \(\pm\) 4.6 \({}^{\mathrm{h}}\)S & 31.7 \(\pm\) 2.9 \({}^{\mathrm{h}}\)A \\
10.669 & 3-Octanone & nd & nd & 4.57 \(\pm\) 0.48 \({}^{\mathrm{h}}\)S & nd & nd & nd & nd \\
10.885 & 3-Octanol & 7.00 \(\pm\) 0.69 \({}^{\mathrm{h}}\)D & 1.29 \(\pm\) 0.13 \({}^{\mathrm{h}}\)S & 6.08 \(\pm\) 0.57 \({}^{\mathrm{h}}\)D & nd & nd & 6.02 \(\pm\) 0.058 \({}^{\mathrm{h}}\)A & 4.20 \(\pm\) 0.31 \({}^{\mathrm{h}}\)C \\
11.091 & Octanal & 1.27 \(\pm\) 0.11 \({}^{\mathrm{h}}\)C & 0.651 \(\pm\) 0.045 \({}^{\mathrm{h}}\)B & 1.51 \(\pm\) 0.14 \({}^{\mathrm{h}}\)C & 1.35 \(\pm\) 0.14 \({}^{\mathrm{h}}\)C & 0.436 \(\pm\) 0.041 \({}^{\mathrm{h}}\)A & 1.49 \(\pm\) 0.13 \({}^{\mathrm{h}}\)C \\
11.673 & p-Cymene & 0.955 \(\pm\) 0.043 \({}^{\mathrm{h}}\)A & nd & nd & 1.48 \(\pm\) 0.13\({}^{\mathrm{h}}\)B & nd & nd \\
11.788 & Limeone & 3.55 \(\pm\) 0.28 \({}^{\mathrm{h}}\)S & nd & nd & 4.60 \(\pm\) 0.36 \({}^{\mathrm{h}}\)C & nd & 0.409 \(\pm\) 0.022 \({}^{\mathrm{h}}\) \\
11.844 & 3-ethyl-2-methyl-1,3- & & nd & nd & nd & 3.10 \(\pm\) 0.028 \({}^{\mathrm{h}}\)S & nd \\
12.476 & Oct-(2E)enal & 3.16 \(\pm\) 0.29 \({}^{\mathrm{h}}\)S & 22.2 \(\pm\) 1.3 \({}^{\mathrm{h}}\)D & 2.21 \(\pm\) 0.23 \({}^{\mathrm{h}}\)A & 4.45 \(\pm\) 0.42 \({}^{\mathrm{h}}\)C & 20.27 \(\pm\) 1.8 \({}^{\mathrm{h}}\)D & 2.50 \(\pm\) 0.23 \({}^{\mathrm{h}}\)A \\
12.728 & (E)-2-octen-1-ol & 9.85 \(\pm\) 0.41 \({}^{\mathrm{h}}\)C & 4.54 \(\pm\) 0.45 \({}^{\mathrm{h}}\)C & 0.519 \(\pm\) 0.049 \({}^{\mathrm{h}}\)S & 12.02 \(\pm\) 0.13 \({}^{\mathrm{h}}\)E & 11.28 \(\pm\) 1.3 \({}^{\mathrm{h}}\)B & 2.013 \(\pm\) 0.19 \({}^{\mathrm{h}}\)A \\
13.341 & 6-Methyl-hep-2-en-4 & nd & 1.40 \(\pm\) 0.19\({}^{\mathrm{h}}\)S & nd & nd & 0.877 \(\pm\) 0.065 \({}^{\mathrm{h}}\)A & nd \\
13.612 & Nonanal & 1.16 \(\pm\) 0.12 \({}^{\mathrm{h}}\)C & 0.907 \(\pm\) 0.073 \({}^{\mathrm{h}}\)S & 0.962 \(\pm\) 0.081 \({}^{\mathrm{h}}\)S & 1.48 \(\pm\) 0.15 \({}^{\mathrm{h}}\)C & 0.641 \(\pm\) 0.017 \({}^{\mathrm{h}}\)A & 0.718 \(\pm\) 0.053 \({}^{\mathrm{h}}\)A \\
15.611 & 3-G Dimethyl-2,3,3a,4,5,7a- & 1.41 \(\pm\) 0.13 \({}^{\mathrm{h}}\)A & nd & & 1.53 \(\pm\) 0.16 \({}^{\mathrm{h}}\)A & nd & nd \\
16.731 & Heptylidene acetone & 0.663 \(\pm\) 0.059 \({}^{\mathrm{h}}\)A & nd & nd & 1.07 \(\pm\) 0.09 \({}^{\mathrm{hboiling and oven-cooking significantly reduced the content of VC in the raw championon and oyster mushrooms, while the main key odourants of tested mushrooms were 1-octen-3-one, methional, and 1-octen-3-ol. However, [PERSON] et al. [43] found that the higher drying temperature increased the total concentrations of volatile compounds in oyster mushrooms. [PERSON] et al.