אסיף מאגר המחקר החקלאי

Genetic diversity and sensory preference in pomegranate fruits [Diversitique et prences gustatives de grenades]

Year:

2013

Source of publication :

Authors :

Volume :

68

Co-Authors:

Mayuoni-Kirshenbaum, L., Dep. Postharvest Sci. Fresh Prod., ARO, Volcani Cent., P.O. Box 6, Bet Dagan 50250, Israel, Fac. Agric. Food, Environ. Qual. Sci. Hebr., Univ. Jerus., Rehovot 76100, Israel
Bar-Ya'Akov, I., Dep. Fruit Tree Sci., ARO, Newe ya'Ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Hatib, K., Dep. Fruit Tree Sci., ARO, Newe ya'Ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Holland, D., Dep. Fruit Tree Sci., ARO, Newe ya'Ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Porat, R., Dep. Postharvest Sci. Fresh Prod., ARO, Volcani Cent., P.O. Box 6, Bet Dagan 50250, Israel

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Abstract:

The aims of our study were to evaluate the genetic diversity in flavor attributes of and preferences for fresh pomegranate arils. Materials and methods. Experiments were conducted with fresh arils extracted from 18 distinct pomegranate varieties within the Israel Pomegranate Breeding Collection of the ARO. Consumer flavor acceptance tests were conducted at a commercial supermarket branch, and descriptive flavor analysis tests were conducted by a trained sensory panel. Results and discussion. Consumer flavor acceptance tests revealed wide diversity in the flavor preferences for various pomegranate varieties. Further descriptive flavor analysis tests revealed that arils from highly preferred varieties were characterized by high sweetness, moderate to low acidity levels, rich red wine and pomegranate fruity odors, low bitterness and astringency, and soft seeds. In contrast, arils from the least preferred varieties were either too sour or bitter, had low red wine and pomegranate fruity odors, or had very hard seeds. Furthermore, all 'sour' varieties tested (acid content 1.8%) received low sensory preference scores, whereas 'sweet-sour' and 'sweet' varieties (acid contents 0.71.8% and 0.7%, respectively) achieved variable flavor preference scores. Overall, it is suggested that pomegranate flavor preference derives mainly from high sweetness, low to moderate acidity, rich red wine and pomegranate fruity odors, and soft seeds.

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