Abstract:The paper investigated the volatile components and sensory characteristics of shiitake mushroom（Lentinula edodes）treated by different cooking methods （stir frying，high temperature oven-cooking，and low temperature oven-cooking）.The volatile components of shiitake mushroom were detected by headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS），and the correlations between relative content of volatile components and sensory characteristics were analyzed via Pearson correlation coefficients.Principal component analysis（PCA）was performed to compare the volatile components among the three cooking techniques，which demonstrated great differences between low-temperature oven-cooking and other cooking techniques.Compared with the other two cooking techniques，low temperature oven-cooking facilitated the preservation of aromatic compounds such as sulfur-containing compounds，alkanes，and esters.A total of 75 volatile compounds were detected in shiitake mushroom，among which 17 volatile compounds showed the relative content in significant correlations with sensory characteristics.Specifically，12 volatile compounds（alkanes，aromatics，esters，ketones，sulfur-containing compounds，and nitrogen-containing compounds）of shiitake mushrooms were positively correlated with affection，while（E，E）-2，4-decadienal exerted negative effect on sensory quality.The findings of this study revealed that low-temperature oven-cooking was conducive to the flavor quality of shiitake mushroom.