An optimized processing protocol for Lonicerae Flos was developed through single-factor and orthogonal experiments. The L6 treatment (250 °C fixation for 7 min, 110 °C drying) effectively preserved the vibrant green color and structural integrity of the flowers, while significantly reducing scorching and browning. Nutritional analysis demonstrated that in L6‑processed samples, the contents of proteins, free amino acids, and tea polyphenols were significantly increased by 1.1‑fold, 1.25‑fold, and 1.26‑fold, respectively, compared to those processed with the L1 protocol. The key bioactive compounds, including chlorogenic acid, macranthoidin B, and dipsacoside B, were markedly increased by 2.01‑fold, 3.39‑fold, and 1.91‑fold, respectively, along with enhanced accumulation of phenolic acids and flavonoids. E-tongue results indicated that umami and richness were significantly enhanced by 1.13‑fold and 1.06‑fold, respectively, while bitterness was reduced by 2.8‑fold. Concurrently, E-nose analysis detected higher intensities of aromatic and fruity volatile compounds. GC–MS further confirmed elevated levels of desirable aroma compounds such as (E)-2-pentenal and 2,3-pentanedione, alongside a reduction in off-flavors. The L6 protocol successfully suppresses enzymatic browning and improves overall flavor quality, offering a practical and high-quality processing method suitable for functional food applications. • L6 (250 °C × 7 min; 110 °C drying) emerged as the optimal protocol. • The L6 process promotes the increase of nutritional and active ingredients. • The L6 process decreased the activities of polyphenol oxidase and peroxidase. • The L6 process enhances the umami and aroma of Lonicera Flos. • The aroma is associated with volatile compounds such as (E)-2-pentenal.
Zhong et al. (Thu,) studied this question.