Kuang Xiangmin, Zhang Silei, Guo Chaofan, Jiang Yongli, Liu Wenchao, Zhang Fujie, Huang Qingbo, Yi Junjie
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Key Laboratory of Prefabrication of Plateau Specialty Food in Yunnan Province, Kunming 650500, China.
Foods. 2025 May 19;14(10):1802. doi: 10.3390/foods14101802.
Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques-hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)-affect the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD ( > 0.05), but MVD resulted in poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole and anisic aldehyde being the most prominent. Compared to other techniques, HPD exhibited the highest volatile oil content and trans-anethole levels in star anise after cooking. Overall, HPD produces star anise with superior visual quality and enhanced flavor release during cooking, making it a more suitable option for large-scale drying.
八角作为一种传统调味料，在烹饪过程中通过释放其风味对消费者偏好产生重大影响。本研究考察了热风干燥（HAD）、热泵干燥（HPD）、远红外干燥（FIRD）和微波真空干燥（MVD）等干燥技术如何影响八角的外观和风味释放。在这些技术中，热风干燥所需干燥时间最长（20.5小时）且破碎率最高（11.97%），而微波真空干燥的干燥时间最短（70分钟），远红外干燥的破碎率最低（9.84%）。对干燥后的八角果实进行颜色分析发现，热风干燥、热泵干燥和远红外干燥之间无显著差异（>0.05），但微波真空干燥导致颜色质量较差。水煮后，鉴定出26种香气成分，其中反式茴香脑和茴香醛最为突出。与其他技术相比，热泵干燥后的八角在烹饪后挥发油含量和反式茴香脑水平最高。总体而言，热泵干燥生产的八角外观质量更好，烹饪过程中风味释放增强，使其成为大规模干燥更合适的选择。
