Effects of Different Drying Methods on the Physicochemical Properties and Flavor Profile of Chaenomeles speciosa (Sweet) Nakai

This study presents a comparative assessment of the effects of various drying treatments on the physicochemical properties and flavor quality of Chaenomeles speciosa ( C. speciosa ). In a systematic comparison, a detailed comparison was conducted among samples treated with hot‐air drying (HAD) at 100°C, vacuum freeze‐drying (VFD), and vacuum drying (VD) across a range of temperatures (60°C–120°C). Results showed that VFD and VD effectively inhibited sample browning. VD at 80°C (VD‐80) better preserved total sugars and organic acids (TSOA) compared to other drying methods. Moreover, VD‐80 significantly increased both total phenolic content (TPC) and superoxide dismutase activity (SOD), and notably enhanced the content of catechin, the primary phenolic component. In terms of flavor, VD‐treated samples developed a predominant aldehydic and floral‐like aroma, contributing to a favorable sensory profile. Overall, VD‐80 effectively maintains the visual quality of C. speciosa while enhancing its antioxidant properties, offering a practical industrial processing method that balances product quality with bioactive retention.