In adapting to the double-high development trend of high-voltage direct current (HVDC) receiving-end power systems and solving optimization problems in emergency frequency control (EFC) supporting virtual power plants (VPPs) in large-scale power systems, a parameter estimation method for a VPP frequency response model based on a successive linear programming (SLP) method is proposed. First, a “centralized/decentralized” hierarchical control architecture for VPP participation in EFC is designed. Second, the frequency response characteristics of multiple flexible resources are scientifically analyzed, and the system frequency response (SFR) model and equivalent model of VPP are constructed. Subsequently, parameter estimation of the VPP frequency response model is carried out based on the SLP method, aiming to balance the accuracy and computational efficiency of the model. Finally, the effectiveness of the proposed methodology is verified by using PSD-BPA to simulate and test the three-zone HVDC recipient area grid.

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography–mass spectrometry (GC-MS), of which 14 were perceived by GC–olfactometry (GC-O). Together with orthogonal partial least squares–discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (Z)-3-hexen-1-ol and β-myrcene) were selected for further odorant addition experiments. The results verified that (Z)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and β-myrcene were crucial for enhancing grassy and woody attributes, respectively.