Abstract

Dried ginger slices are widely used for both culinary and medicinal applications. It is worth noting that a systematic model describing the dynamics of flavor profile changes during the drying of ginger has not been established. This study aimed to investigate the effects of hot-air drying on the volatile composition and odor-active compounds of ginger. Sensory evaluation revealed a shift in the aroma profile from pungent, floral, and herbal notes in fresh ginger toward predominantly roasted and woody notes in dried samples. In this study, molecular sensory science was employed. The results showed that 92 volatile compounds were tentatively identified, with terpenes showing a pronounced increase in relative proportion after drying. Nineteen compounds with flavor dilution (FD) ≥ 8 and odor activity value (OAV) ≥ 1 were confirmed as key aroma contributors, with zingiberene, linalool, geraniol, citronellal, 1,8-cineole, myrcene, and (E)-nerolidol exhibiting the highest FD values. These findings provide a quantitative basis for understanding aroma modulation during ginger drying and may offer practical guidance for the quality control of dried ginger products.

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