To explore the effect of different drying methods on the volatile flavor substances of coriander, the volatile chemical composition of coriander powder, which was treated with natural drying, vacuum drying, hot air drying, spray drying, and vacuum freeze-drying, was analyzed by headspace solid-phase microextraction (HS-SPME) combined with GC-MS, and a comparative study combined with multivariate statistical analysis was also studied. Results showed that 119 volatile compounds were identified by GC-MS, including aldehydes (36), alcohols (27), ketones (8), alkanes (16), alkenes (7), esters (10), organic acids (2), and others compounds (13). Among them, the aldehydes reached the highest content. The GC-MS ion flow diagram and Venn diagram showed that there were significant differences in the species and relative content of the main volatile components of coriander treated by different drying methods. In detail, the total volatile components reached a maximum value of 31 670.87 μg/kg of fresh coriander, followed by vacuum freeze drying (27 577.26 μg/kg) and spray drying (7 870.14 μg/kg). Nonaldehyde, decaldehyde, aldehyde, dodecaldehyde, dodecaldehyde, linalool, and 2-dodecaldol were the characteristic flavor substances in coriander by odor activity value (OAV) analysis. 50 different volatile compounds of coriander treated by different drying methods were analyzed by partial least-squares discriminant analysis. This study may provide theoretical and technical support for the development of coriander powder products with high quality.
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