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This study evaluated the effect of different baking temperatures on the flavor compounds of Pleurotus eryngii using electronic nose (E‐nose) and headspace solid‐phase microextraction gas chromatography–mass spectrometry (HS‐SPME‐GC–MS). A total of 105 volatile compounds were detected, including aldehydes (14), esters (18), alcohols (23), ketones (7), acids (6), pyrazines (8), hydrocarbons (18), and...