| Title: | "Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purees (Fig, Jujube and Quince)" |
| Author(s): | Issa-Issa H; Cano-Lamadrid M; Calin-Sanchez A; Wojdylo A; Carbonell-Barrachina AA; |
| Address: | "Department of Agro-Food Technology, Universidad Miguel Hernandez de Elche (UMH), Escuela Politecnica Superior de Orihuela (EPSO), Research Group 'Food Quality and Safety', Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "To increase the intake of fruits and vegetables-especially among young people-the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince puree with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios puree:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit puree used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness" |
| Keywords: | Cydonia oblonga Ficus carica Punica granatum Ziziphus jujuba descriptive sensory analysis volatile profile; |
| Notes: | "PubMed-not-MEDLINEIssa-Issa, Hanan Cano-Lamadrid, Marina Calin-Sanchez, Angel Wojdylo, Aneta Carbonell-Barrachina, Angel A eng FPU15/02158/FPU grant/ Switzerland 2020/07/18 Foods. 2020 Jul 14; 9(7):926. doi: 10.3390/foods9070926" |
