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Food Chem

Title:		Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm
Author(s):		Beaulieu JC; Lloyd SW; Preece JE; Moersfelder JW; Stein-Chisholm RE; Obando-Ulloa JM;
Address:		"United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124, United States. Electronic address: John.Beaulieu@ars.usda.gov. United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124, United States. United States Department of Agriculture, Agricultural Research Service, National Clonal Germplasm Repository, Davis, CA 95616, United States. Electronic address: John.Preece@ars.usda.gov. United States Department of Agriculture, Agricultural Research Service, National Clonal Germplasm Repository, Davis, CA 95616, United States. Active Organics, 1097 Yates St, Lewisville, TX 75057, United States. Capellades, Cartago, 30603, Costa Rica. Electronic address: jamaobul@gmail.com"
Journal Title:		Food Chem
Year:		2015
Volume:		20150217
Issue:
Page Number:		354 - 364
DOI:		10.1016/j.foodchem.2015.02.026
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Colorful antioxidant-rich fruits often convey astringency and sourness that juice consumers may not appreciate. We assessed properties in juices from a collection of California-grown pomegranate from the National Clonal Germplasm Repository. The goal was to evaluate overall differences in germplasm with quality traits classified as sweet, sweet-sour and sour. Previous relationships noted in sweet and sour cultivar attributes were observed. Wonderful generally clustered with sweet-sour and sour cultivars. Sweet low acid cultivars occasionally clustered closely with Wonderful which is hard to rationalize. The dominant compounds were 3-hexenol and 1-hexanol which allowed separation of Kara Gul, Haku-botan and Wonderful. Aldehyde and terpene content can be used to characterize cultivars. The study represents the first data on variation in juice qualities in different sweet, sweet-sour and sour cultivars, grown in California, compared with Wonderful. Data may help the juice industry better select raw juice materials in order to ultimately satisfy consumers"
Keywords:		Aldehydes/analysis Anthocyanins/analysis Antioxidants/analysis California *Chemical Phenomena Citric Acid/analysis Color Consumer Behavior Fruit/*chemistry Hexanols/analysis Humans Hydrogen-Ion Concentration Lythraceae/*chemistry Multivariate Analysis Odo;
Notes:		"MedlineBeaulieu, J C Lloyd, S W Preece, J E Moersfelder, J W Stein-Chisholm, R E Obando-Ulloa, J M eng Research Support, Non-U.S. Gov't England 2015/03/22 Food Chem. 2015 Aug 15; 181:354-64. doi: 10.1016/j.foodchem.2015.02.026. Epub 2015 Feb 17"