Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

作者：Melgarejo Pablo; Calin Sanchez Angel; Vazquez Araujo Laura; Hernandez Francisca; Jose Martinez Juan; Legua Pilar; Carbonell Barrachina Angel A^*

来源：Journal of Food Science, 2011, 76(1): S114-S120.

DOI：10.1111/j.1750-3841.2010.01945.x

• aroma
• HS-SPME
• pomegranate juice
• Punica granatum
• sensory evaluation

Fruits of 9 Spanish pomegranate cultivars were analyzed for quality parameters, volatile composition, and sensory profile. Volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and flame ionization detector (GC-FID). Twenty-one compounds were found in the headspace of fresh pomegranate juices, including aldehydes, monoterpenes, and alcohols. The most abundant compounds were hexanal, limonene, trans-2-hexenal, and cis-3-hexenol. Fruits from the cultivars Mollar Elche(ME) ME14, ME1, and ME2 presented the highest values of overall liking by the consumer panel; however, their total volatiles concentration were low compared to the other pomegranate cultivars and their color intensity was intermediate. Overall consumer liking of pomegranate juices was mainly associated with the presence of monoterpenes (a-terpineol); however, high aldehydes (trans-2-hexenal) concentrations were correlated with poor overall consumer liking. Fruits from sour-sweet cultivars (PTO7 and ADO4) could improve the quality of ME pomegranate juices due to their intense color, high monoterpenes concentrations, and their moderate sourness.

• 出版日期2011-2