Recently, the fruit processing group at the Institute of Pomology of Chinese Academy of Agricultural Sciences (IP, CAAS), carried out the study on identification of volatile organic compounds and analysis of aroma characteristics in ten pear syrups. The results were published in the JCR Q1 journal Foods (IF: 4.7).

Aroma in food plays an important role in food perception and acceptance, which depends on various mixtures of volatile organic compounds (VOCs). Moreover, VOCs are of great significance for aroma identification. In this study, the author systematically studied the composition and content of VOCs of 10 pear syrups. In total, 127 VOCs were recognized the number of ester and aldehyde compounds was the highest. There were nine common VOCs and forty-six characteristic VOCs of ten pear syrups. The above results showed that different pear syrups had rich diversity in aroma compounds, with some components being shared among them while others are exclusive to specific syrups. The findings can provide a data basis for the identification and production of pear syrup.

Yang Wang and Wei Tong of Institute of Pomology are the first and corresponding authors, respectively. This work was supported by the National Modern Agricultural Industrial Technology System Construction Project (CARS-29-19) and the Agricultural Science and Technology Innovation Program (CAAS-ASTIP). Original title: Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in ten Pear Syrups. Link: https://doi.org/10.3390/foods13203223

By: Yang Wang

(wangyang@caas.cn)