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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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effects-of-Freeze-Thaw-Cycles-on-the-Flavor-of-Nanguo-Pear,181538,0,2.html |
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| author | Ge Bai Ya Wang Jianrong Zheng Xiaomin Zhang Zhaoyue Zhuang Danshi Zhu Xuehui Cao |
| author_facet | Ge Bai Ya Wang Jianrong Zheng Xiaomin Zhang Zhaoyue Zhuang Danshi Zhu Xuehui Cao |
| author_sort | Ge Bai |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f58e50a28e904e91be1193a82c3c679f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-f58e50a28e904e91be1193a82c3c679f2025-02-03T04:47:45ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-02-01741414810.31883/pjfns/181538181538Effects of Freeze-Thaw Cycles on the Flavor of Nanguo PearGe Bai0https://orcid.org/0000-0002-9958-8910Ya Wang1https://orcid.org/0009-0000-5640-4360Jianrong Zheng2Xiaomin Zhang3Zhaoyue Zhuang4Danshi Zhu5Xuehui Cao6https://orcid.org/0000-0002-5434-0938College 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, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaFrozen 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.http://journal.pan.olsztyn.pl/Effects-of-Freeze-Thaw-Cycles-on-the-Flavor-of-Nanguo-Pear,181538,0,2.htmlpyrus ussuriensisorganic acidssoluble solid contentvolatile compoundse-nose analysise-tongue analysis |
| spellingShingle | Ge Bai Ya Wang Jianrong Zheng Xiaomin Zhang Zhaoyue Zhuang Danshi Zhu Xuehui Cao Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear Polish Journal of Food and Nutrition Sciences pyrus ussuriensis organic acids soluble solid content volatile compounds e-nose analysis e-tongue analysis |
| title | Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear |
| title_full | Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear |
| title_fullStr | Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear |
| title_full_unstemmed | Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear |
| title_short | Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear |
| title_sort | effects of freeze thaw cycles on the flavor of nanguo pear |
| topic | pyrus ussuriensis organic acids soluble solid content volatile compounds e-nose analysis e-tongue analysis |
| url | http://journal.pan.olsztyn.pl/Effects-of-Freeze-Thaw-Cycles-on-the-Flavor-of-Nanguo-Pear,181538,0,2.html |
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