Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices

Key Points

• Aroma compound formation is significantly influenced by both blanching and the packaging atmosphere used.
• Higher concentrations of specific aroma compounds were noted with certain packaging methods over six months.
• Analysis of aroma compounds during long-term frozen storage highlights the role of blanching techniques for vegetable preservation.
• Understanding these factors may enhance food quality and flavor retention during freezing processes.