Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling

Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques-hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)-affect the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD (<i>p*</i> > 0.05), but MVD resulted in poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole and anisic aldehyde being the most prominent. Compared to other techniques, HPD exhibited the highest volatile oil content and trans-anethole levels in star anise after cooking. Overall, HPD produces star anise with superior visual quality and enhanced flavor release during cooking, making it a more suitable option for large-scale drying.