Quality evaluation of Cistanche deserticola and rice wine-steamed products: drying kinetics, intelligent sensory, and chemometrics analysis

Key Points

• Quality evaluation reveals key insights into drying kinetics and flavor profiles.
• Intelligent sensory technology highlights differences in quality across drying methods for Cistanche deserticola and rice wine-steamed products.
• Analysis utilized chemometrics to assess color, odor, and taste components in various dried products.
• Findings may enable improved quality control processes for future Cistanche deserticola production.