## 3 Results and Discussion
#### 3.4.7 Others
(**a**) Topographic map illustrating points on both sides of the RIP peak in the two-dimensional spectrum of volatile compounds. Color denotes the concentration of volatile compounds. (**b**) Comparison of differences in topographic maps, with compounds having concentrations similar to W 1 labeled in white and those with concentrations higher or lower than W 1 labeled in red and blue, respectively. To facilitate a comprehensive visual comparison of volatile compounds in chicken with _Armillaria mellea_ prepared via pressure cooking across various pressure-cooking durations, we constructed fingerprints (Figure 7a) by extracting volatile compounds from the spectra [40]. Our analysis revealed higher concentrations of volatile compounds in samples S25, S30, and S40. Subsequently, S20 was used as a reference to generate a comparative plot illustrating differences among the samples (Figure 6b). Compared with S20, the remaining four groups showed either increases or decreases in compound content. Specifically, peaks in S40 and S30 displayed higher intensities and darker colors, while some compounds in S25 exhibited pronounced increases in content with darker red areas. Conversely, certain compounds in S35 demonstrated decreased content, with some areas appearing darker blue. This observation can be attributed to the continuous Maillard reaction during the pressure-cooking process. Between 25 and 30 min, the Maillard reaction intensified, generating intermediates such as ketones, aldehydes, and volatile heterocyclic compounds. Subsequently, from 35 to 40 min, the reaction underwent a renewed intensity, resulting in a complete process involving converting carbonyl and amino compounds into amino ketones, aminoketones, enamel, and pyrazine compounds. This reaction pattern aligns with trends observed in GC-MS results. Therefore, the increase in pressure-cooking time can effectively increase the number of volatile compounds in the chicken with _Armillaria mellea_ prepared via pressure cooking, resulting in a more pronounced flavor profile. These findings indicated that extending the pressure-cooking duration of pressure can modulate  
Figure 7: Analysis of volatile compounds, using GC-IMS, in chicken with _Armillaria mellea_ prepared via pressure cooking. (**a**) Fingerprinting of volatile compounds, where each row represents the peak signal of one sample, and each column represents the same volatile compounds in other samples. Brighter colors indicate higher concentrations of volatile compounds. (**b**) The three-dimensional spectrum of volatile compounds, with the three coordinate axes representing migration time (X-axis), retention time (Y-axis), and signal peak intensity (Z-axis). (**c**) Distribution of different classes of volatile compounds. the progression of the Maillard reaction between foods. Longer durations correspond to higher levels of volatile organic compounds. However, prolonged durations may result in the degradation of amino acids and sugars in the food, alongside the formation of carcinogenic substances [10]. Conversely, shortening the duration can suppress the Maillard reaction, extending the food's shelf life.