Research Article
Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste
Table 1
Sensory evaluation of “Yali” pear paste.
| | Grade | Color (2 points) | Smell (2 points) | Taste (3 points) | Organization status (3 points) |
| | Better | Bright yellow and uniform color (1.6–2.0 points) | With fresh pear, light caramel flavor, and no peculiar smell (1.6–2.0 points) | Sweet and sour taste delicious (2.1–3.0 points) | Translucent paste and stable state (2.1–3.0 points) |
| | Good | Bright yellow and more uniform color (1.1–1.5 points) | With fresh pear, caramel flavor, and no peculiar smell (1.1–1.5 points) | Sweet and sour taste moderate (1.1–2.0 points) | Translucent paste and more stable state (1.1–2.0 points) |
| | Common | Slight yellow and uneven color (0.5–1.0 points) | No fresh pear, strong caramel taste, and slightly peculiar smell (0.5–1.0 points) | Sour and sweet imbalance (0.5–1.0 points) | The paste is opaque and unstable (0.5–1.0 points) |
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