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...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/10/1802 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | 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 the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD (<i>p*</i> > 0.05), but MVD resulted in poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole and anisic aldehyde being the most prominent. Compared to other techniques, HPD exhibited the highest volatile oil content and trans-anethole levels in star anise after cooking. Overall, HPD produces star anise with superior visual quality and enhanced flavor release during cooking, making it a more suitable option for large-scale drying. |
|---|---|
| ISSN: | 2304-8158 |