Pomegranate (Punica granatum L.) juices and their respective wines were assessed in order to establish their sensory potential as alternative to employ second quality and over-ripe fruits. Comprehensive analysis of the volatile profiles by HS-SPME/GC-MS and descriptive sensory profiles by using a trained panel was performed. The terpene limonene was the most abundant volatile compound in pomegranate juices whilst the volatile profiles of the wines were very different, with ethyl octanoate clearly predominating. In addition, juices and wines showed varietal differences in the relative abundance of alcohols, terpenes, aldehydes, esters, and organic acids as well as in their sensory profiles (odour, flavour, and colour). Differences in the volatile composition and sensory properties of the varietal pomegranate juices and their corresponding wines, as a result of winemaking, were determined thanks to partial least square regression (PLS). © 2013 Elsevier Ltd.
Volatile composition and descriptive sensory analysis of pomegranate juice and wine / Andreu Sevilla, Antonio J.; MENA PARRENO, Pedro Miguel; Martí, Nuria; García Viguera, Cristina; Carbonell Barrachina, Ángel A.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 54:1(2013), pp. 246-254. [10.1016/j.foodres.2013.07.007]
Volatile composition and descriptive sensory analysis of pomegranate juice and wine
MENA PARRENO, Pedro Miguel;
2013-01-01
Abstract
Pomegranate (Punica granatum L.) juices and their respective wines were assessed in order to establish their sensory potential as alternative to employ second quality and over-ripe fruits. Comprehensive analysis of the volatile profiles by HS-SPME/GC-MS and descriptive sensory profiles by using a trained panel was performed. The terpene limonene was the most abundant volatile compound in pomegranate juices whilst the volatile profiles of the wines were very different, with ethyl octanoate clearly predominating. In addition, juices and wines showed varietal differences in the relative abundance of alcohols, terpenes, aldehydes, esters, and organic acids as well as in their sensory profiles (odour, flavour, and colour). Differences in the volatile composition and sensory properties of the varietal pomegranate juices and their corresponding wines, as a result of winemaking, were determined thanks to partial least square regression (PLS). © 2013 Elsevier Ltd.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
