Partial Least Squares Regression Analysis of the Flavor Quality and Sensory Characteristics of ‘Huangguan’ Pear during Storage

Abstract:

Changes in the flavor quality and sensory characteristics of ‘Huangguan’ pear during storage remain poorly understood. To address this gap in our knowledge, flavor compounds in stored pears were analyzed using flavor quality analysis and sensory evaluation combined with partial least squares regression (PLSR). After 90 d of cold storage and 7 d of shelf storage, the glucose content in the pear flesh increased from 14.73 to 18.29 mg/g, the total acid content decreased from 4.07 to 2.43 mg/g, and the malic acid, citric acid, and quinic acid contents decreased from 1.98, 1.02, and 0.82 mg/g to 1.38, 0.64, and 0.26 mg/g, respectively. The ester, alcohol, and alkene contents increased, whereas the aldehyde content decreased in both pear flesh and peel. The sweetness and aroma sensory attributes increased, whereas the appearance, sourness, and hardness sensory attributes decreased after 90 d of cold storage and 7 d of shelf storage. PLSR was used to screen vital variables affecting the sensory attributes of the ‘Huangguan’ pear. Electronic tongue results revealed that sweetness increased, whereas acidity and astringency decreased after storage. The aroma characteristics 0 d post-storage were notably different from the aroma characteristics after 90 d of cold storage and 7 d of shelf storage. The results elucidate the relationships between the flavor quality and sensory characteristics of the ‘Huangguan’ pear, providing a theoretical basis for future flavor quality evaluations.