Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

Lingshuai Meng; Tingting Zheng; Qingsong Zhou; Faping Mao; Yu Nie; Xu Song; Sen Cao; Su Xu

doi:10.1016/j.foodchem.2026.148210

January 29, 2026Food Chemistry

Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

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Key Points

Changes in volatile organic compounds were detected following different thermal drying methods.
The study identified significant variations in compound characteristics that could influence flavor profiles.
Analysis employed multiple thermal drying techniques to evaluate their impact on pomace composition.
Findings suggest the need for careful consideration of drying methods in maximizing flavor attributes.

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Implication

Observational analysis reveals changes in volatile organic compounds in Rosa roxburghii pomace, indicating critical effects of thermal drying methods.

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Cite This Study

Meng et al. (2026) studied this question.

synapsesocial.com/papers/69a75e41c6e9836116a28acb https://doi.org/10.1016/j.foodchem.2026.148210

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Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

Key Points

No abstract yet

Implication

Discussion

Cite This Study

Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace

Key Points

No abstract yet

Implication

Discussion

Cite This Study

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