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Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits
Year:
2016
Authors :
Mayuoni-Kirshenbaum, Lina
;
.
Porat, Ron
;
.
Volume :
96
Co-Authors:
Mayuoni Kirshenbaum, L., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, Israel
Benjamin, O., Department of Food Science, Tel Hai College, Upper Galilee, Israel, MIGAL - Galilee Research Center, Kiryat Shmona, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
1313
To page:
1318
(
Total pages:
6
)
Abstract:
BACKGROUND: The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. RESULTS: Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. CONCLUSIONS: Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits. © 2015 Society of Chemical Industry.
Note:
Related Files :
Astringency
Flavor
Pomegranate juice
Sensory tests
Show More
Related Content
More details
DOI :
10.1002/jsfa.7224
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30172
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:52
Scientific Publication
Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits
96
Mayuoni Kirshenbaum, L., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, Israel
Benjamin, O., Department of Food Science, Tel Hai College, Upper Galilee, Israel, MIGAL - Galilee Research Center, Kiryat Shmona, Israel
Porat, R., Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, Israel
Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits
BACKGROUND: The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. RESULTS: Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. CONCLUSIONS: Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits. © 2015 Society of Chemical Industry.
Scientific Publication
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