ABSTRACT This study systematically investigated the combined effects of three drying methods—hot air drying (HD), vacuum drying (VD), and oven drying (OD)—and deep frying on the physicochemical and flavor characteristics of Undaria pinnatifida ( U. pinnatifida ) stipes, known for their high water retention and dense structure. The objective was to optimize the synergistic interaction between drying and frying processes for the development of low‐fat, high‐quality seaweed snacks with enhanced structural integrity and nutritional value. Drying‐induced microstructural variations significantly influenced texture and bioactive compound retention. HD produced a uniform, dense porous structure, enhancing oil–water exchange and crispness. VD, under low oxygen, best preserved heat‐sensitive compounds. OD facilitated the release of volatile compounds, especially alcohols and esters, but also led to sulfur‐containing off‐odors. GC‐IMS identified 65 volatile compounds; VD and OD samples showed stronger nutty and fruity aroma profiles.
Wang et al. (Sun,) studied this question.