Changes in Volatile Flavor Compounds of Tender Kelp during the Processing of Freeze-dried Soup Cubes

To investigate the effects of key processing techniques—namely boiling, drying, and vacuum freeze-drying—on the volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes, this study analyzed changes in volatile flavor compounds of tender kelp under various boiling times (0, 1, 2, 3, 4, and 5 min) and drying temperatures (60, 70, 80, 90, and 100 ℃). Furthermore, the study identified key volatile flavor compounds by calculating odor activity values (OAV). The results indicated that the boiling process significantly (P