PING Hongrui liu wenxuan ^* yang jinxiang ^* zhong zhaoxue ^* wang jinhua ^*

• Guiyang University, Guiyang, China

This research assessed the effects of natural drying (ND), hot air drying (HAD), microwave drying (MD), and microwave vacuum drying (MVD) on the volatile compounds in Idesia polycarpa var. Vestita Diels and its fruit oil. The analysis of volatile compounds was conducted using gas chromatography-ion mobility spectrometry (GC-IMS). The findings revealed that a total of 91 volatile compounds were identified in the fruit, while 82 were found in the oil. The drying processes resulted in significant losses of volatile compounds, while also facilitating the formation of new compounds. Through partial least squares discriminant analysis (PLS-DA) and odor activity value (OAV) assessments, we determined that specific volatiles, including Hexanal, 3-Methylbutanoic acid, 2-Acetylpyridine, Guaiacol, Pentanal, and Butanoic acid, play pivotal roles in shaping the flavor profile of Idesia polycarpa var. Vestita Diels. Notably, the concentration of key volatile compounds in microwave vacuum-dried Idesia polycarpa var. Vestita Diels and its fruit oil is greater than that found in other drying methods. This results in microwave vacuum-dried samples exhibiting distinct nutty, caramel, creamy, and sour flavor profiles.Consequently, from the standpoint of enhancing volatile flavor compounds, microwave vacuum drying(MVD) is more effective in promoting the formation of flavor compounds in Idesia polycarpa var. Vestita Diels and its fruit oil than the other drying methods.