The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 °C (for companies with vacuum and liquid nitrogen facilities). © 2017 Society of Chemical Industry.

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This study characterised for the first time the fruits of E. maritimum for the composition and radical-scavenging capacity of their volatile fraction. The growth location confirmed as a pivotal factor in influencing the volatile profile of the fruits. © 2017 Society of Chemical Industry.

The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.