Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue

Thermal impregnation (TI) is a traditional method of sugar infusion, but it has disadvan- tages such as long processing time and uneven sugar distribution. Therefore, developing sugar impregnation methods to enhance product flavor, nutritional value, and process- ing efficiency is critical for addressing potential quality loss and efficiency bottlenecks in traditional preserve processing technologies. This study took the TI process widely adopted in Xinjiang over the long term as a reference...