Abstract: To systematically investigate the influence of pulsed vacuum drying (PVD) parameters on the drying kinetics, physicochemical attributes, and volatile flavor profiles of red jujube slices, this research utilized hot air drying (HAD) as a comparative benchmark to evaluate the efficacy of various PVD operational conditions, including drying temperatures (65, 70, and 75℃), vacuum holding durations (10, 15, and 20 min), and atmospheric holding durations (2, 4, and 6 min). The experimental results concerning drying kinetics demonstrated that the total drying duration was significantly shortened as the drying temperature escalated, whereas it was moderately extended with the prolongation of both vacuum and atmospheric holding times, a phenomenon attributed to the complex interplay between thermal energy transfer and the pressure-driven moisture diffusion mechanisms inherent in the PVD process. In terms of color preservation, which is a critical quality indicator for processed fruits, the treatment group subjected to a drying temperature of 70℃, a vacuum holding time of 15 min, and an atmospheric holding time of 6 min (designated as PVD-70℃-15:6) exhibited the most favorable results, characterized by the highest luminosity (L^* value of 55.50) and the minimum total color difference (∆E* value of 1.97), thereby maintaining a visual appearance that most closely resembled the fresh samples. These macro-level quality observations were further supported by microstructural analysis via scanning electron microscopy, which revealed that while HAD-treated slices displayed a densely packed and collapsed cellular arrangement leading to maximum hardness and diminished crispness, the PVD-70℃-15:6 samples manifested a well-developed, uniform honeycomb-like porous structure that facilitated a desirable balance between low hardness and moderate crispness through the mitigation of structural shrinkage. Furthermore, the volatile flavor landscape was profoundly influenced by the drying conditions, as evidenced by radar plot analysis and Principal Component Analysis (PCA) which indicated significant (P＜0.05) variations in the aromatic profiles across different treatments. Utilizing headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), a total of 77 volatile compounds were identified and quantified, comprising 11 acids, 14 esters, 42 hydrocarbons, 2 alcohols, 3 aldehydes, 1 ketone, and 4 other compounds; among these, organic acids, with a relative content ranging from 16.66% to 27.92%, were identified as the predominant contributors to the characteristic aroma of the red jujube slices. Notably, compared to the HAD control, the PVD-70℃-15:6 treatment group demonstrated a substantial increase in the relative content of aldehydes and acids by 33.55% and 21.82%, respectively, suggesting that the cyclic pressure fluctuations in the PVD process exert a transformative effect that promotes the synthesis and retention of key aldehyde-based flavor precursors while maintaining a relatively stable acidic profile. Comprehensive integrative analysis confirms that the PVD-70℃-15:6 condition yields the optimal overall quality, effectively balancing drying efficiency with the preservation of the structural, aesthetic, and aromatic integrity of the product. These findings elucidate the multi-dimensional effects of pulsed vacuum parameters on red jujube processing and provide a robust theoretical framework and technical guidance for the industrial application of pulsed vacuum drying technology in the production of high-quality dehydrated functional foods.