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פותח על ידי קלירמאש פתרונות בע"מ -
Factors governing sensory quality of pomegranate fruit
Year:
2015
Source of publication :
Acta Horticulturae
Authors :
מיוני-קירשנבאום, לינה
;
.
פורת, רון
;
.
Volume :
1089
Co-Authors:
Mayuoni-Kirshenbaum, L., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan, Israel
Porat, R., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan, Israel
Facilitators :
From page:
307
To page:
310
(
Total pages:
4
)
Abstract:
A combination of various taste (sweet, sour, bitter), aroma (red wine, fruity and off-flavor odors), and mouthfeel sensations (astringency, juiciness and seed hardness) resulted in perceivable flavor of pomegranate. Sensory analysis tests explored wide varietal variability in sensory quality of pomegranate arils among distinct cultivars, comprised of large variations in perception of sweetness, sourness, bitterness, red-rind, fruity odors and seed hardness. Furthermore, sensory quality and flavor preference of pomegranate arils considerably altered during the ripening process. Sweet-sour cultivars expressed a significant decrease in perception of 'sourness', whereas in "sweet" cultivars a significant decrease in perception of 'astringency' mouthfeel was noticed. Gradual decrease in flavor preference, which was attributed to a decrease in typical 'fruity' pomegranate odor and increases in 'overripe' and 'off-flavor' odors was observed during prolonged storage. Overall, the importance of selection of exclusive cultivars could be emphasized with high preferred flavor and to harvest fruit at optimal maturity and not to store the fruit too long after harvest.
Note:
Related Files :
Flavor
Pomegranate
ripening
Storage
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26466
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:23
Scientific Publication
Factors governing sensory quality of pomegranate fruit
1089
Mayuoni-Kirshenbaum, L., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan, Israel
Porat, R., Department of Postharvest Science, ARO, Volcani Center, PO Box 6, Bet Dagan, Israel
Factors governing sensory quality of pomegranate fruit
A combination of various taste (sweet, sour, bitter), aroma (red wine, fruity and off-flavor odors), and mouthfeel sensations (astringency, juiciness and seed hardness) resulted in perceivable flavor of pomegranate. Sensory analysis tests explored wide varietal variability in sensory quality of pomegranate arils among distinct cultivars, comprised of large variations in perception of sweetness, sourness, bitterness, red-rind, fruity odors and seed hardness. Furthermore, sensory quality and flavor preference of pomegranate arils considerably altered during the ripening process. Sweet-sour cultivars expressed a significant decrease in perception of 'sourness', whereas in "sweet" cultivars a significant decrease in perception of 'astringency' mouthfeel was noticed. Gradual decrease in flavor preference, which was attributed to a decrease in typical 'fruity' pomegranate odor and increases in 'overripe' and 'off-flavor' odors was observed during prolonged storage. Overall, the importance of selection of exclusive cultivars could be emphasized with high preferred flavor and to harvest fruit at optimal maturity and not to store the fruit too long after harvest.
Scientific Publication
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