{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T20:01:21Z","timestamp":1793044881752,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T00:00:00Z","timestamp":1778803200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["82304878"],"award-info":[{"award-number":["82304878"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["82304878"],"award-info":[{"award-number":["82304878"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004735","name":"Natural Science Foundation of Hunan Province","doi-asserted-by":"publisher","award":["2024JJ6347"],"award-info":[{"award-number":["2024JJ6347"]}],"id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004735","name":"Natural Science Foundation of Hunan Province","doi-asserted-by":"publisher","award":["2026JJ50633"],"award-info":[{"award-number":["2026JJ50633"]}],"id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Forsythia suspensa flowers are a promising raw material for herbal infusions, but the effects of drying on their flavor and chemical composition remain unclear. Four drying methods, freeze-drying (FD), indoor shade drying (ID), sun drying (SD), and hot-air drying (HAD), were evaluated using an electronic nose, an electronic tongue, HS-GC-MS, LC-MS, sensory evaluation, and correlation analyses. Significant differences in aroma, taste, and overall acceptability scores were observed between drying treatments. HAD samples showed stronger sweetness, bitterness, and umami responses, whereas FD samples showed higher W1W (mainly responsive to terpenes) and W2W (mainly responsive to aromatic compounds) sensor responses. In total, 72 volatile and 148 non-volatile compounds were identified. Aldehydes were the main volatile class, showing the highest relative abundance in SD, whereas terpenes were highest in HAD. OAV analysis revealed 38 volatile compounds with OAV &gt; 1, with nonanal as the major contributor in all groups. LC\u2013MS screened 62 differential non-volatile compounds across the four drying treatments. Pairwise comparisons with FD showed 46 differential compounds, with HAD showing the most distinct changes. Overall, the flavor differences across drying treatments were closely associated with changes in volatile and non-volatile compounds, and HAD showed better potential for standardized processing.<\/jats:p>","DOI":"10.3390\/foods15101757","type":"journal-article","created":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T14:19:29Z","timestamp":1778854769000},"page":"1757","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile of Forsythia suspensa Flowers Using Electronic Sensors and Mass Spectrometry"],"prefix":"10.3390","volume":"15","author":[{"given":"Qingling","family":"Xie","sequence":"first","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiangyi","family":"Luo","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ling","family":"Liang","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7672-1256","authenticated-orcid":false,"given":"Wei","family":"Su","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengying","family":"Lyu","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caiyun","family":"Peng","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Li","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0876-2205","authenticated-orcid":false,"given":"Wei","family":"Wang","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hanwen","family":"Yuan","sequence":"additional","affiliation":[{"name":"TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114096","DOI":"10.1016\/j.phytochem.2024.114096","article-title":"The Phytochemistry, Pharmacology, Pharmacokinetics, Quality Control, and Toxicity of Forsythiae Fructus: An Updated Systematic Review","volume":"222","author":"Li","year":"2024","journal-title":"Phytochemistry"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"141002","DOI":"10.1016\/j.foodchem.2024.141002","article-title":"Analysis of Forsythia suspensa Fruit and Leaf Extracts Using UHPLC-Q-Exactive-Orbitrap\/MS: In Vivo Antioxidant Activity on D-Galactose-Induced Aging Mice","volume":"462","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"113517","DOI":"10.1016\/j.scienta.2024.113517","article-title":"Determination of Bioactive Substances in 27 Edible Flowers Based on LC-MS\/MS","volume":"337","author":"Wang","year":"2024","journal-title":"Sci. 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