Effects of drying methods on volatile profiles of Chloranthus spicatus and quality of its scented tea: Chemometric approaches

<i>Chloranthus spicatus</i> is a characteristic fragrant flower resource, but its industrial utilization is limited by suboptimal drying technologies for aroma preservation. The effects of vacuum freeze drying (VFD), sun drying (SD), indoor air drying (ID), microwave drying (MD), gradient hot air drying (HAD), and isothermal hot air drying at 40 °C (HAD40), 50 °C (HAD50), and 60 °C (HAD60) on volatile metabolites and sensory quality of <i>C. spicatus</i> were studied. Results demonstrated that drying methods influenced aroma profile. Notably, HAD retained the highest total volatile content (23,672 μg/L) and exhibited superior aroma, with 13 key compounds (e.g., 1-octen-3-ol, linalool) identified. Multivariate analysis further inferred that HAD was the optimal method. Applying HAD-treated <i>C. spicatus</i> to scent green/black teas increased floral volatiles by over sixfold, with no significant changes in nonvolatile taste compounds. The results may provide a foundation for processing and quality control of <i>C. spicatus</i> and its scented tea.