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פותח על ידי קלירמאש פתרונות בע"מ -
Genetic diversity and sensory preference in pomegranate fruits [Diversitique et prences gustatives de grenades]
Year:
2013
Source of publication :
Fruits (journal)
Authors :
בר-יעקב, עירית
;
.
הולנד, דורון
;
.
חטיב, כאמל
;
.
מיוני-קירשנבאום, לינה
;
.
פורת, רון
;
.
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
Facilitators :
From page:
517
To page:
524
(
Total pages:
8
)
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.
Note:
Related Files :
Análisis organoléptico
Dulzura
Elección de variedades
Encuestas al consumidor
Frutas
Israel
Punica granatum
Sabor
עוד תגיות
תוכן קשור
More details
DOI :
10.1051/fruits/2013090
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
צרפתית
Editors' remarks:
ID:
22734
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:54
Scientific Publication
Genetic diversity and sensory preference in pomegranate fruits [Diversitique et prences gustatives de grenades]
68
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
Genetic diversity and sensory preference in pomegranate fruits [Diversitique et prences gustatives de grenades]
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.
Scientific Publication
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