Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using...

This study investigated the effects of hot-air drying (HAD), infrared drying (IRD), and microwave-assisted hot-air drying (MHD) on the drying kinetics, quality attributes, and flavor profiles of ginger slices. MHD significantly accelerated drying compared with HAD and IRD. HAD better preserved lightness and yellowness, whereas IRD and MHD promoted browning and red shifting. The highest rehydration ratio (6.67) was observed in HAD at 70 °C, while MHD reduced rehydration capacity. Total gingerols content reached its maximum in IRD at 80 °C (30.48 mg·g^-1), whereas HAD showed lower retention. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (E-nose) detected 67 volatiles. Principal component analysis explained 83.7% variance, and orthogonal partial least squares discriminant analysis identified 18 key markers. Correlation analysis revealed that color attributes closely reflected gingerols content and key aromas. These results provide a theoretical basis for optimizing drying strategies to preserve quality and flavor in dried ginger.