AI Article Synopsis
- The study explores the aroma-active volatile compounds (VOCs) found in the traditional Chinese snack, frozen pear, using advanced analytical techniques.
- It identifies key aromatic VOCs, such as estragole and anethole for "anise" notes, and various esters and aldehydes for "sweet" notes in the pears.
- Findings suggest that freezing enhances the unique aroma of pears and could lead to the development of new pear-based products.
Article Abstract
Unlabelled: , or frozen pear, is a traditional Chinese snack with a unique flavor. This study identified the aroma-active volatile compounds (VOCs) in using quantitative descriptive analysis (QDA), gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS), and gas chromatography-olfactometry (GC-O). QDA indicated that of all cultivars presented increased sweet and wine aromas. A total of 21 VOCs were identified by GC-MS/MS. Bidirectional orthogonal partial least square (O2PLS) analysis, GC-O analysis, detection frequency analysis (DFA), and relative odor activity values (ROAV) showed that: estragole and anethole contributing "anise, green" aromas were the key aromatic VOCs of fresh pears, while ethyl butanoate, butyl acetate, heptyl acetate, benzaldehyde, and geranyl acetone contributing "sweet, fruity, green" aromas were the key aromatic VOCs of . The results revealed that the repeated freezing treatment promoted a unique aroma in pears. This study would contribute to developing new pear products.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05463-8.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525488 | PMC |
| http://dx.doi.org/10.1007/s13197-022-05463-8 | DOI Listing |
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