Effects of different thermal processing methods on nutrients and flavor of Toona sinensis

The nutrients, bioactives, and flavor compounds of Toona sinensis (TS) processed by blanching, steaming, roasting, and frying were analyzed. It was found that the loss of nutrients, bioactives, and flavor compounds was highest for fried TS and lowest for steamed TS. The thermal processing method had a significant impact on the quality characteristics of processed TS. Eleven new compounds were identified in raw and processed TS, while 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene had the highest odor activity value (OAV) among the volatiles in all the samples. The principal component analysis (PCA) results indicated that the volatile compounds profiles in different processed TS were completely different. Eight compounds identified by the partial least square discriminant analysis (PLS-DA) method were the markers to distinguish the different processed TS. Steaming was the most suitable thermal processing method for TS. This study provides the theoretical basis for the selection of optimized processing methods for TS. Novelty Impact Statement The nutrients, bioactives, and flavor compounds of Toona sinensis processed by steaming, boiling, frying, and roasting were analyzed, and the thermal processing method had a significant impact on the quality characteristics of processed Toona sinensis. Eleven new compounds were identified in Toona sinensis; GC-IMS analysis offered their distinct advantages to the aroma analysis of Toona sinensis. Eight compounds identified by the PLS-DA method were the markers to distinguish the Toona sinensis. Steaming was the most suitable thermal processing method for Toona sinensis.