The total contents of volatile compounds all showed a trend of decreasing quickly and then slowly during IFD, CFD, and AD, resulting in 140.23 ± 1.23 μg/g, 111.10 ± 0.90 μg/g, and 129.07 ± 1.07 μg/g, respectively, in the total content of the dried samples, with significant differences ( p < 0.05).
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Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.
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