## 3 Results and Discussion
However, further analyses such as GC-MS and GC-IMS are warranted to validate this conclusion. Analysis of the Taste Changes in Chicken with Armillaria mellea During the Pressure-Cooking Process by E-Tongue  
While the chemical composition of food is diverse, taste perception primarily comprises five basic sensations: salty, sour, sweet, umami, and bitter. In order to mitigate the subjectivity inherent in sensory properties [13], we examined changes in taste-related compounds in samples subjected to high-pressure pressure cooking under different time conditions in different groups, using an E-tongue. The radar map (Figure 2a) illustrated that all flavor indices except sourness were discernible, with values for all other taste components exceeding zero. Consequently, the predominant flavor profile of chicken with _Armillaria mellea_ prepared via pressure cooking consists primarily of umami, salty, bitter, and astringent notes. Notably, umami and richness (an aftertaste of the umami) emerges as the most prominent flavor in all samples, closely followed by salty taste, indicating that umami predominates throughout the pressure-cooking process, increasing its abundance with prolonged, high pressure-cooking time. This phenomenon can be mainly attributed to the thermal treatment of proteins, resulting in elevated levels of free amino acids and short peptides, imparting an umami taste [12; 27]. With the salt content held constant across all samples, no discernible variation in salty flavor was observed. At 20 min of pressure cooking, a hint of bitterness may arise due to the exposure of certain hydrophobic groups during the pressure-cooking process. However, as the pressure-cooking time extends, the bitterness gradually diminishes. This attenuation of bitterness could be attributed to the masking effect of meat flavor on bitter compounds present in _Armillaria mellea_ during pressure cooking [28]. Meanwhile, the values for astringency, aftertaste-A, and aftertaste-B of chicken with _Armillaria mellea_ prepared via pressure cooking were either lower or slightly higher than the blank, indicating minimal presence of astringency, aftertaste-A, or aftertaste-B bitterness in chicken with _Armillaria mellea_ prepared via pressure cooking. The taste-reaction values were subjected to PCA to observe further the effect of simmering time on the flavor of chicken with _Armillaria mellea_ prepared via pressure cooking. As depicted in Figure 2b, PC1 and PC2 contributed 59.6% and 26.4%, respectively, cumulatively accounting for 86% of the variance. The result suggests that these principal compounds effectively capture most taste characteristics across the five sample groups. On the PC1 axis, only sample S40 is positively distributed, and samples S20, S25, S35, and S30 are negatively distributed. On the PC2 axis, samples S20 and S40 are positively distributed, and samples S25, S30, and S35 are negatively distributed. This shows that chicken with _Armillaria mellea_, during the pressure-cooking process, predominantly exhibits a robust umami taste. Although a slight bitterness may manifest initially, prolonged pressure cooking gradually masks the bitterness present in _Armillaria mellea_. Given the absence of spoilage, sour-taste development was not observed. This suggests that altering the pressure-cooking time could effectively enhance the food's release of diverse taste compounds, resulting in a more delightful flavor profile. Additionally, complex cooking techniques can mitigate inherent flavor defects in the food, enhancing the overall sensory experience. Analysis of the Changes in the Content of Volatile Compounds in Chicken with Armillaria mellea During the Pressure-Cooking Process by GC-MS  
To better understand the changes in the flavor compounds of the chicken with _Armillaria mellea_ during the pressure-cooking process, GC-MS was used to analyze the volatile compounds in the samples with different pressure-cooking times.