Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze-drying and hot-air drying.

Lots of positive and negative correlations (p < 0.05) were observed among the key enzyme activities, fatty acids, and volatile compounds, showing close associations. The current work provides important information for selecting suitable drying techniques of lemon juice vesicles and shows lights on how to control its flavor during drying process. This article is protected by copyright. All rights reserved.