Comparative Analysis of Dried Water Bamboo Shoots Using Different Drying Methods: Physicochemical Properties and Flavor.

Drying is a widely utilized method for extending the shelf life of food products. This study applied four drying techniques-natural air drying (NAD), hot air drying (HAD), microwave drying (MD), and vacuum freeze drying (VFD)-to dehydrate water bamboo shoots (WBS), and investigated their effects on the quality and volatile organic compound (VOC) profiles of the dried WBS. The results showed that MD achieved the fastest drying rate, whereas NAD exhibited the slowest. Both MD and VFD samples possessed porous structures. However, the VFD-treated samples retained the highest levels of Vitamin C (VC) and total phenols, and showed the least color deviation compared to the fresh samples, which was closely associated with its low-temperature and vacuum processing conditions. A total of 52 VOCs were identified in this study. Among them, 3-methyl-butanal and 5-methyl-2-furfural were the most abundant VOCs in the treated samples. 3-methybutanal, pentanal, butanal, and 5-methyl-2-furfural were identified as the characteristic VOC markers for the HAD, NAD, VFD, and MD groups, respectively. In conclusion, this study determined that VFD effectively maintained the drying quality of WBS, with butanal identified as its characteristic VOC organic compound. These findings provide valuable insights for the practical production of high-quality dried WBS.