Study on Process Optimization and Flavor Quality of Non-fried Crisps of Agaricus Bisporus Based on Response Surface Method and GC-MS

Abstract

Aims: To optimize the processing technology of non-fried crisps of Agaricus bisporus and evaluate non-fried crisps of Agaricus bisporus flavor quality, providing a theoretical basis for developing healthy mushroom-based snack products. Study Design: Experimental design combining single-factor tests and response surface methodology (RSM), with additional flavor characterization and quality evaluation. Place and Duration of Study: This study was conducted from January 2025 to July 2025 at the Food Science and Engineering Laboratory of Hebei North University. Methodology: The effects of slice thickness, microwave power, baking time and temperature were investigated by single-factor experiments, and the process parameters were optimized by Box–Behnken RSM. Volatile components were analyzed by gas chromatography–mass spectrometry (GC–MS). ANOVA was performed on single-factor data, with P < 0.05 as the significance level. Results: The optimal conditions were a slice thickness of 2.5 mm, baking time of 40 min, baking temperature of 40 ℃, and microwave power of 1.5 kW, producing crisps with desirable texture and sensory acceptance. GC–MS identified 78 volatile compounds, mainly alcohols and aldehydes. Conclusion: The optimized technology enhanced the sensory and textural qualities of non-fried Agaricus bisporus crisps. Flavor formation was strongly associated with aldehydes and esters, demonstrating that RSM combined with GC–MS is effective for optimizing product quality and supporting the development of healthier mushroom-based snacks.