Work

Different drying methods reshape volatile aroma and bioactive non-volatile compounds in Camellia nitidissima flowers and infusions: UPLC-MS/MS and GC–MS insights

Year: 2026

Type: article

Abstract: Drying is a critical processing step in the production of Camellia nitidissima Chi (CN)-scented tea. We investigated the effects of hot-air drying (HAD) and vacuum freeze-drying (VFD) on non-volatile and volatile compounds in CN flowers and their tea infusions, utilizing mass spectrometry. Both methods reduced CN moisture to below 8% and significantly reduced volatile compound concentrations. VFD-treated flowers exhibited better morphology and higher levels of flavonoids, polyphenols, and lipids, thereby enhancing antioxidant capacity; while HAD promoted the upregulation of stress-related metabolites, such as phenolic acids. Moreover, VFD flower infusion showed greater diversity and significantly higher concentrations of non-volatile metabolites, especially lipids and flavonoids (anthocyanins, isoflavones). 78.3% of differential aroma compounds (VIP > 1) had higher relative odor activity than infusions from fresh and HAD flowers. These results may underscore VFD as the preferred method for retaining both the nutritional and sensory attributes of CN flowers and their tea infusions. • Hot-air drying (HAD) alters more phenolic acid than Vacuum freeze-drying (VFD). • VFD flowers retain higher total flavonoids, phenolics, and antioxidant capacity than HAD. • Both methods significantly reduce volatile content, but VFD maintains the original profile. • VFD flower infusion has higher lipid, anthocyanin, and isoflavone content than HAD. • VFD flower infusion exhibits higher rOAV for 76 key odorants than other infusions.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103650