Effects of different drying methods on Rubus chingii Hu fruit during processing：HS-SPME-GC-MS

In this study, the dried fruits of Rubus chingii Hu (Chinese name: Fu-Pen-Zi; FPZ) were processed and dried by three methods – in the shade, the sun, and the oven.The technique of headspace–solid-phase-microextraction–gas-chromatography–mass spectrometry (HS-SPME-GC-MS) and flavoromics were used to analyze the flavor-conferring metabolites of FPZ.