Flavor profiles and active compounds release in noni (Morinda citrifolia L.) fruit tea: a comparison among different drying approaches

• VFD-treated samples reduced more unpleasant components than other drying techniques. • Drying promoted the content of esters and decreased octanoic acid and hexanoic acid in noni fruit tea. • VFD-treated samples exhibited the strongest antioxidant activity during three infusion temperatures. Traditional noni fruit teas (NFTs) are typically sun-dried, which poses limitations for industrial production. While our previous studies showed that drying methods influence noni's bioactive components, their effects on NFT's flavor and infusion characteristics are still unknown. This study investigated the flavor profiles and taste attributes of NFTs from four drying methods—hot air, vacuum freeze, microwave, and far infrared—while exploring active component release patterns and antioxidant activities during infusion. The results showed that the overall flavor quality of NFT varied by four drying methods, with vacuum freeze drying (VFD) showing superior effects due to higher ester levels, lower octanoic and hexanoic acid concentrations, improved antioxidant activity, and balanced sourness and bitterness. Four key phenolic compounds were identified in NFTs during infusion, with kaempferol-3-O-rutinoside showing a strong affinity for the astringent receptor via molecular docking. This study presented a theoretical framework for enhancing industrial production and improving the quality of NFTs.