Impact of freezing methods on the quality and flavor characteristics of Preprepared dishes.

ABSTRACT: This study analyzed the effects of different freezing methods on the flavor characteristics of preprepared green pepper and shredded pork dishes using electronic-nose (E-nose), electronic-tongue (E-tongue), and Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technologies. It explored the correlation between flavor changes and freezing rate, microstructure, water distribution, and texture. Results showed significant effects of freezing methods on flavor profiles. Principal component analysis confirmed that E-nose and E-tongue effectively distinguished odor and taste characteristics, with liquid nitrogen freezing yielding sensory quality closest to fresh samples. HS-GC-IMS determined 31 key markers via Orthogonal partial least squares discriminant analysis (OPLS-DA). Corre

SUBMITTER: Liang Q 

PROVIDER: S-EPMC12309922 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature