Effects of different drying methods on the aroma and metabolic profiles of
5 affiliations
- 1School of Modern Agriculture and Food Engineering, Nutrition and Safety Research Laboratory of Anhui Cuisine, Chuzhou University, Chuzhou 239001, China
- 2Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
- 3Anhui Shunxin Shengyuan Biological Food Co., Ltd., Chuzhou 239064, China
- 4School of Modern Agriculture and Food Engineering, Nutrition and Safety Research Laboratory of Anhui Cuisine, Chuzhou University, Chuzhou 239001, China; Corresponding author at: School of Biological and Food Engineering, Nutrition and Safety Research Laboratory of Anhui Cuisine, Chuzhou University, Chuzhou 239001, China.
- 5School of Modern Agriculture and Food Engineering, Nutrition and Safety Research Laboratory of Anhui Cuisine, Chuzhou University, Chuzhou 239001, China; Corresponding author.
Abstract
Chrysanthemum morifolium cv. Chuju is a high-value edible flower with unique aroma characteristics but is susceptible to quality deterioration during drying. This study systematically evaluated the effects of four drying methods, including natural drying (ND), hot-air drying (HAD), microwave drying (MD), and vacuum freeze-drying (VFD), on the aroma profiles and metabolic characteristics of Chuju using sensory quantitative descriptive analysis (QDA), electronic nose ( E -nose), gas chromatography-ion mobility spectrometry (GC–IMS), and untargeted metabolomics. A total of 90 volatile compounds and 2605 metabolites were identified. Drying treatments significantly altered volatile fingerprints and metabolic profiles. HAD exhibited higher signal intensities of several volatile compounds potentially associated with heat-induced transformations, whereas VFD showed relatively higher levels of aroma-related volatile compounds and thermolabile metabolites. Metabolite–volatile correlation analysis indicated that aroma differentiation among drying treatments was associated with amino acid metabolism, lipid oxidation-related pathways, phenylpropanoid metabolism, and flavonoid-related metabolism. These findings provide insights into the metabolic basis underlying drying-induced aroma variation and contribute to the optimization of Chuju drying strategies for quality preservation.
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BibTeX
@article{luo2026effects,
title = {{Effects of different drying methods on the aroma and metabolic profiles of}},
author = {Yu-fang Luo and Sam Al-Dalali and Su-ting Gao and Qi Shen and Yuan Fu and Yu-min Zhang and Wen Nie and Ye-ye Du},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104634},
url = {https://doi.org/10.1016/j.fochx.2026.104634},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effects of different drying methods on the aroma and metabolic profiles of
AU - Yu-fang Luo
AU - Sam Al-Dalali
AU - Su-ting Gao
AU - Qi Shen
AU - Yuan Fu
AU - Yu-min Zhang
AU - Wen Nie
AU - Ye-ye Du
PY - 2026
DA - 2026/10/21
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104634
UR - https://doi.org/10.1016/j.fochx.2026.104634
AB - Chrysanthemum morifolium cv. Chuju is a high-value edible flower with unique aroma characteristics but is susceptible to quality deterioration during drying. This study systematically evaluated the effects of four drying methods, including natural drying (ND), hot-air drying (HAD), microwave drying (MD), and vacuum freeze-drying (VFD), on the aroma profiles and metabolic characteristics of Chuju using sensory quantitative descriptive analysis (QDA), electronic nose ( E -nose), gas chromatography-ion mobility spectrometry (GC–IMS), and untargeted metabolomics. A total of 90 volatile compounds and 2605 metabolites were identified. Drying treatments significantly altered volatile fingerprints and metabolic profiles. HAD exhibited higher signal intensities of several volatile compounds potentially associated with heat-induced transformations, whereas VFD showed relatively higher levels of aroma-related volatile compounds and thermolabile metabolites. Metabolite–volatile correlation analysis indicated that aroma differentiation among drying treatments was associated with amino acid metabolism, lipid oxidation-related pathways, phenylpropanoid metabolism, and flavonoid-related metabolism. These findings provide insights into the metabolic basis underlying drying-induced aroma variation and contribute to the optimization of Chuju drying strategies for quality preservation.
SN - 2590-1575
ER -