Different drying methods reshape volatile aroma and bioactive non-volatile compounds in Camellia nitidissima flowers and infusions: UPLC-MS/MS and GC–MS insights

Drying is a critical processing step in the production of <i>Camellia nitidissima</i> Chi (CN)-scented tea. We investigated the effects of hot-air drying (HAD) and vacuum freeze-drying (VFD) on non-volatile and volatile compounds in CN flowers and their tea infusions, utilizing mass spectrometry. Both methods reduced CN moisture to below 8% and significantly reduced volatile compound concentrations. VFD-treated flowers exhibited better morphology and higher levels of flavonoids, polyphenols, and lipids, thereby enhancing antioxidant capacity; while HAD promoted the upregulation of stress-related metabolites, such as phenolic acids. Moreover, VFD flower infusion showed greater diversity and significantly higher concentrations of non-volatile metabolites, especially lipids and flavonoids (anthocyanins, isoflavones). 78.3% of differential aroma compounds (VIP > 1) had higher relative odor activity than infusions from fresh and HAD flowers. These results may underscore VFD as the preferred method for retaining both the nutritional and sensory attributes of CN flowers and their tea infusions.