Effects of different Forsythia suspensa leaf drying methods on volatile profile, taste-active compounds, and functional properties of millet-forsythia biscuits (opens in new tab)

IntroductionThe drying method of Forsythia suspensa leaves critically affects the flavor retention and functional quality of millet-Forsythia suspensa leaf biscuits. This study aimed to evaluate the influence of different drying techniques on the flavor profile, taste-active compounds, microstructure, and antioxidant capacity of these biscuits.MethodsFour drying methods–sun drying (SD), vacuum freeze drying (VFD), vacuum drying (VD), and hot air drying (HAD)—were compared. Volatile compounds ...