I recently freezed a huge bunch of apple slices, and thawed them again a few days later. After thawing, I noticed a few things compared to a batch that I had put in the fridge (no freezing)
- The apples turned brown far quicker
- After pureeing, they tasted sweeter
I know that slow freezingg can destroy cell walls in animals due to crystallization. My guess what has happened here is that the same mechanism also broke up long chain sugar polymers. Thus the sugars are chemically more active, oxidize more easily after contact with air, and taste stronger than in the other batch.
But is my guess plausible? Do polymers actually break under those mechanical stresses? Is this or a similiar effect observed elsewhere?