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ORIGINAL ARTICLE
Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear
1
College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, China
These authors had equal contribution to this work
Submission date: 2023-08-21
Acceptance date: 2024-01-17
Online publication date: 2024-02-16
Publication date: 2024-02-16
Corresponding author
Xuehui Cao
College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, China
College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, China
Pol. J. Food Nutr. Sci. 2024;74(1):41-48
KEYWORDS
Pyrus ussuriensisorganic acidssoluble solid contentvolatile compoundse-nose analysise-tongue analysis
TOPICS
ABSTRACT
Frozen pears, obtained by repeated freezing and thawing under cold outdoor conditions in winter, are very popular in northeast China. The effects of three freeze-thaw cycles (FT1–FT3) on Nanguo pear flavor were studied under fast (−80°C) and slow (−20°C) freezing conditions. Significant differences were found in the flavor of Nanguo pear after subsequent freeze-thaw cycles. The total soluble solid (TSS) content of fresh pear was 14.17 g/100 g and increased significantly after the first freeze-thaw cycle to 17.57–18.17 g/100 g. Lower TSS content was found in pears after the repeated freeze-thawing process. Citric acid was determined as the main organic acid of Nanguo pear. Its content and the overall content of organic acids decreased successively after each freezing and thawing cycle. The electronic tongue analysis results showed that the sourness of fresh pears generally decreased after their repeated freezing and thawing, that the odor of Nanguo pear changed significantly after freeze-thaw cycles, and that nitrogen oxides and hydrocarbons were the most differentiating odor compounds. The content of ethyl caproate was the highest in the volatile compound profile of the Nanguo pear and ranged from 377.26 to 526.77 μg/kg. In short, after repeated freezing and thawing, the changes in the chemical composition impart the frozen pear a unique flavor.
FUNDING
This work was financed by Basic Research Project of Education Department of Liaoning Province (project NO.LJ2020007).
CONFLICT OF INTEREST
The authors declare that they have no conflict of interests.
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