Evaluation of Blue Honeysuckle Berries (<i>Lonicera caerulea</i> L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity.

In terms of flavor ( Figure 1 C, Table S7 ), the scores for odor, sourness, astringency, and bitterness demonstrated a decreasing trend with increasing temperature, and no consistent patterns were observed in the score of sweetness with varying temperature.

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The SS/TA ratio initially displayed an increasing trend, and reached the peak at LJL-55 (9.67), followed by gradual decreases.

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