Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and...

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Bibliographic Details
Main Authors: Yixiu Chen, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang, Ping Zhan
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
pomegranate juice (PJ)
freezing temperatures
sensory perception
aroma active compounds
freezing-induced changes
Online Access:https://www.mdpi.com/2304-8158/14/10/1811
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