Electronic tongue, targeted metabolomics, and monomer taste verification strategy reveal differences in taste profile and non-volatile components of Siraitia grosvenorii fruit under different drying methods

Drying is a critical step in the processing of Siraitia grosvenorii fruits. In this study, electronic tongue analysis, targeted metabolomics, and monomer taste verification strategy were comprehensively employed to evaluate the effects of 3 drying methods—freezing, microwave, and hot-air drying on the taste and non-volatile components of fresh Siraitia grosvenorii fruits. Hot-air drying partially retains 9 natural product components in fresh fruits but tends to cause significant losses of 16 free amino acids, 3 soluble sugars, and other constituents, resulting in dried fruits with a more bitter and astringent taste. Microwave drying exhibits effects similar to freeze drying, effectively preserving the non-volatile components in fresh fruits and producing dried fruits with a sweeter and fresher taste. Results indicate that D-fructose, sucrose, ALA, and Mogroside VI are positively correlated with sweetness, while ARG, LYS, Grosvenorine, and Kaempferitrin contents are positively associated with bitterness. Notably, Mogroside VI demonstrates sweetness comparable to Mogroside V, and MET and TRP exhibit sweet tastes. These findings provide valuable insights for enterprises aiming to optimize drying methods for the commercial production of high-quality dried Siraitia grosvenorii fruits and raw materials for mogroside preparation. • Drying influences the taste profile and non-volatile components of fresh fruits. • Mogroside VI exhibits potential as a natural sweetener for various applications. • Methionine (MET) and tryptophan (TRP) exhibit sweet taste characteristics. • Grosvenorine and Kaempferin may contribute to a bitter taste.