Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review

Drying is a key step in the primary processing of agricultural products. It alters the type and content of volatile flavor compounds (VOCs), imparting distinctive flavors to the products. This article reviews the common physical and chemical reactions occurring during the drying of agricultural products, the types of VOCs, the detection and analysis methods, and the research progress on the effects of different drying methods on the VOCs of agricultural products. The article serves as a reference point for further research into the VOCs of agricultural products after drying, and provides a theoretical foundation for subsequent research into the development and utilization of agricultural resources.