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Investigation on flavor compounds,antioxidant properties,and sensory attributes in pear juices

Hong Cheng Anwei Yi Yudou Cheng Yiming Li Junfeng Guan

Journal of Future Foods2026，Vol.6Issue(4)：P.656-667,12.

Journal of Future Foods2026，Vol.6Issue(4)：P.656-667,12.DOI:10.1016/j.jfutfo.2025.03.001

Investigation on flavor compounds,antioxidant properties,and sensory attributes in pear juices

Hong Cheng ¹Anwei Yi ¹Yudou Cheng ¹Yiming Li ¹Junfeng Guan¹

作者信息

1. Institute of Biotechnology and Food Science,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang 050051,China Hebei Key Laboratory of Plant Genetic Engineering,Shijiazhuang 050051,China
折叠

摘要

关键词

Pear juice/Pyrus ussuriensis/Flavor compounds/Antioxidant properties/Electronic tongue/Electronic nose

分类

轻工纺织

引用本文复制引用

Hong Cheng,Anwei Yi,Yudou Cheng,Yiming Li,Junfeng Guan..Investigation on flavor compounds,antioxidant properties,and sensory attributes in pear juices[J].Journal of Future Foods,2026,6(4):P.656-667,12.

基金项目

supported by National Natural science foundation of China(22303024) （22303024）

Ministry of finance,Minstry of Agriculture and rural Affairs,and Modern Agricultural Industry(Pear)technology system Project(CARS-28-23) （Pear）

Key r&D Plan of Hebei Province(22327505D) （22327505D）

HAAfs Agriculture science and technology Innovation Project(2022KJCXZX-SSS-3) （2022KJCXZX-SSS-3）

basic research funds of Hebei Academy of Agriculture and forestry sciences(2024110207) （2024110207）

the basic research funds of Hebei Academy of Agriculture and forestry sciences(2023110101). （2023110101）

Journal of Future Foods

ISSN：2772-5669

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