Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling

Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling

Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques—hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)—affect th...

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Bibliographic Details
Main Authors: Xiangmin Kuang, Silei Zhang, Chaofan Guo, Yongli Jiang, Wenchao Liu, Fujie Zhang, Qingbo Huang, Junjie Yi
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
star anise
drying technique
flavor release
trans anethole
water migration
Online Access:https://www.mdpi.com/2304-8158/14/10/1802
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