Effects of different drying methods on the drying characteristics and flavour profiles of Shanxi Da Huang apricots.

Shanxi Da Huang apricot is highly susceptible to postharvest deterioration, restricting its utilization and commercial development. This study evaluated the effects of hot-air drying (AD), microwave drying (MD), vacuum heating drying (HD), and freeze drying (FD) on drying behavior and flavor quality. Low-field nuclear magnetic resonance (LF-NMR), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and electronic tongue were employed to characterize water distribution, volatile compounds, sensory attributes, and flavor profiles. Multivariate analyses integrating variable importance in projection (VIP), odor activity value (OAV), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression (PLSR) identified 34 differential volatile compounds and 12 key aroma-active compounds, elucidating their potential biochemical origins and relationships with sensory properties. β-Cyclocitral, β-Ionone, and Linalool were identified as characteristic aroma contributors of Shanxi Da Huang apricot. These findings provide a basis for flavor regulation and drying-process optimization of dried apricot products.