Expanding annotation of chemical compounds in hawthorn fruits and their variations in thermal processing using integrated mass spectral similarity networking

•Molecular networking and MolNetEnhancer workflow were applied in present study.•Twenty-seven chemical compounds were discovered for the first time in hawthorn.•(E)C-ethyl-procyanidins in hawthorn were investigated for the first time.•A-type procyanidins digallate in hawthorn were investigated for the first time.•Triterpenoids exhibited considerable thermal stability during thermal processing.