Fuente: PubMed "essential oil" Food Chem. 2026 May 26;520:149823. doi: 10.1016/j.foodchem.2026.149823. Online ahead of print.ABSTRACTAmomum tsaoko (AT) is mainly dried through natural drying (ND), open fire drying (OFD), air-source drying (ASD), or hot-air drying (HAD). To investigate the effects of drying methods on AT odorants and bioactivity, sensory science and network pharmacology methods were employed. Results indicated that the numbers of alcohols in HAD AT and alkenes in ND AT were the highest; the odorant concentration in ASD AT was the highest, whereas that in OFD AT was the lowest. (Z)-2-Decenol, germacrene D, 4-terpineol and neral were identified as differential markers. The bioactivity research outcomes on AT essential oil (ATEO) indicated that both HAD and ASD ATEO exhibited greater α-amylase and α-glucosidase activity inhibitory capabilities; ASD ATEO showed the highest inhibition rate (>97%) to A549 cancer cell and the strongest total reducing power; HAD ATEO had the highest inhibition rate (>85%) against SW872 cancer cells; ND ATEO exhibited the highest radical-scavenging efficiencies.PMID:42214965 | DOI:10.1016/j.foodchem.2026.149823