Objective To compare the levels of multiple components (phenolic acids and luteolin glycoside) in Jinyinhua (Lonicerae Japonicae Flos, LJF), along with changes in “colour, aroma and flavor”, under different drying methods to determine the optimal drying technique. Methods Quality control of phenolic acids and luteoloside in LJF was conducted using HPLC technology. Intelligent sensory technology was employed to study the color, aroma, and taste characteristics of LJF under different drying methods. The quality of LJF processed with various drying techniques was evaluated through correlation analysis of color-aroma-taste and multiple indicator components. Results Steam-blanched drying, freeze-vacuum drying, and microwave-blanched drying resulted in higher total phenolic acid content, while sun-drying, microwave-blanched drying, and steam-blanched drying yielded higher luteoloside levels. The differences in color-aroma-taste profiles of LJF under different drying methods were reflected in brightness (L^*), red-green chromaticity (a^*), and responses from W5S, W1W, W1S, W2S, W2W sensors, along with bitterness and astringency. Correlation analysis revealed that higher total phenolic acids correlated with darker green coloration, elevated W1W sensor responses, intensified astringency, and reduced bitterness. Conversely, increased luteoloside content was associated with higher brightness and diminished responses from W5S and W1W sensors. Freeze-vacuum drying produced optimal color, shade-drying achieved the most pronounced aroma, while steam-blanched and microwave-blanched drying generated distinctive bitter and astringent aftertastes. Conclusion From the perspectives of multi-component retention, chromatic characteristics, and taste profile, steam-blanched drying and microwave-blanched drying have been identified as the optimal drying processing methods for LJF. This study provides a novel methodology for optimizing drying techniques and enabling rapid quality assessment of LJF.

Lonicerae Japonicae Flos  /  drying methods  /  electronic eye  /  electronic nose  /  electronic tongue  /  quality evaluation  /  steam-blanched drying  /  microwave-blanched drying