Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

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...

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Bibliographic Details
Main Authors: Ge Bai, Ya Wang, Jianrong Zheng, Xiaomin Zhang, Zhaoyue Zhuang, Danshi Zhu, Xuehui Cao
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2024-02-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
pyrus ussuriensis
organic acids
soluble solid content
volatile compounds
e-nose analysis
e-tongue analysis
Online Access:http://journal.pan.olsztyn.pl/Effects-of-Freeze-Thaw-Cycles-on-the-Flavor-of-Nanguo-Pear,181538,0,2.html

Internet

http://journal.pan.olsztyn.pl/Effects-of-Freeze-Thaw-Cycles-on-the-Flavor-of-Nanguo-Pear,181538,0,2.html

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