<scp>GC</scp>  ×  <scp>GC</scp> ‐ <scp>TOF MS</scp> and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in <i>M. wufengensis</i>

ABSTRACT The petals of Magnoliaceae plants have been used in traditional Chinese cuisine for centuries. This study represents the first comprehensive comparison of the primary odour components and sensory characteristics of Magnolia wufengensis (MAW) and four other Magnolia species. Using GC × GC‐TOF MS and ROAV analysis, we systematically investigated the volatile compound profiles and processing stabilities of the samples. The results revealed that MAW exhibits a distinct aldehyde‐rich aroma profile, with key odorants including 2‐nonenal, heptanal, 2‐pentylfuran, and (E)‐2‐octenal (ROAV ≥ 1), which collectively contribute to its ‘fresh‐sweet‐fruity’ sensory signature. Comparative analysis showed that freeze‐drying significantly surpassed shade‐drying in preserving key aroma compounds, demonstrating a 6.7‐fold higher retention rate of 2‐nonenal and effectively inhibiting off‐flavour formation compared with shade‐drying. These findings elucidate the chemical basis of aroma diversity and confirm the advantages of cryopreservation for fragrance retention, providing a scientific foundation for the application of Magnolia species in the food industry.