Potential of Spanish sour-sweet pomegranates (cultivar C25) for the juice industry


Carbonell-Barrachina A. A. , Calin-Sanchez A., Bagatar B., Hernandez F., Legua P., Martinez-Font R., ...Daha Fazla

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.18, ss.129-138, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 18 Konu: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1177/1082013211414783
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Sayfa Sayıları: ss.129-138

Özet

Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and analysed by gas chromatography-mass spectrometry and gas chromatography-flame ionisation detector. Malic acid was predominant in sweet juices while citric acid in sour-sweet samples. Fructose and glucose were found as the predominant sugars in all juices. A total of 18 compounds were found in pomegranate aroma profile, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons; the most abundant compounds were 3-carene, alpha-terpinene and a-terpineol. The total concentration of volatiles ranged from 2.0 up to 5.1 mg/L, with commercial samples presenting higher total concentrations due to the presence of peel volatiles. The high potential of sour-sweet pomegranate fruits for the juice industry was supported by (a) the high values of positive attributes, such as colour and fresh pomegranate flavour and (b) the high overall liking of consumers.