ArticleFoods (Basel, Switzerland)2026
Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Vacuum freeze drying significantly influences the water status and aroma characteristics of mulberry. This study monitored the dynamic changes in water distribution, non-volatile components, and key aroma-active compounds during a 72 h drying process. The results showed that free water decreased from 85.3% to 5.96% at 12 h and then leveled off, marking the entry of the drying process into a slow moisture-change stage. This transition in water status coincided with marked changes in non-volatile and volatile components. After 12 h, the decreases in most free amino acids and reducing sugars, as well as the consumption of linoleic acid, slowed markedly after 12 h; the contents of fruity compounds (ethyl isovalerate, β-ionone) and hexanal decreased by more than 50% within the first 12 h and then stabilized, whereas the lipid oxidation product (
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