Characterization of Aroma Composition of <i>Amomum tsaoko</i> During the Drying Process Based on GC-MS.

The Mantel test results showed that there was a highly significant positive correlation ( p < 0.01) between drying temperature and copaene and 2,3‐dihydro‐1 h‐indene‐4‐carbaldehyde, and a significant correlation (0.01 < p < 0.05) with 2‐octylfuran.

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The relative content of compounds generally shows an increasing trend as drying time increases, which may be related to the rapid evaporation of water from the fruit during the drying process.

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