Abstract:This study investigated the effects of different curing temperatures（90，100，110℃ and 120℃）on the volatile components and flavor compounds in Pleurotus eryngii powder using solid-phase microextraction combined with gas chromatography-mass spectrometry（GC-MS）and high-performance liquid chromatography（HPLC）.The results showed that with the increase in curing temperature，the types of volatile components in the P.eryngii powder increased from 33 to 56，while the total content of volatile components decreased from 128.44 μg/g to 69.27 μg/g.The volatile components were greatly lost，especially the alcohols（from 52.34 μg/g to 1.22 μg/g）.In particular，the content of 1-octene-3-alcohol possessing typical mushroom aroma dropped to 0.61 μg/g from 46.32 μg/g.With the increase in curing temperature，the flavor compounds in P.eryngii powder were greatly changed.The total content of soluble sugars，organic acids，flavor nucleotides and free amino acids in P.eryngii powder displayed downward trends.The equivalent umami concentration also showed a downward trend（from 174.6 g MSG/100 g to 118.96 g MSG/100 g）.As revealed by the changes in the volatile components and flavor compounds，when the curing temperature was 90℃，the flavor of P.eryngii powder was the best.