| Title: | The flavor of pomegranate fruit: a review |
| Author(s): | Mayuoni-Kirshinbaum L; Porat R; |
| Address: | "Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its sensory quality and flavor preferences, or about the biochemical constituents that determine its sensory characteristics. The perceived flavor of pomegranate fruit results from the combination of various taste, aroma and mouthfeel sensations. The taste is governed mainly by the presence of sugars (glucose and fructose) and organic acids (primarily citric and malic acids). The aroma evolves from the presence of dozens of volatiles, including alcohols, aldehydes, ketones, and terpenes, which provide a mixture of various 'green', 'woody', 'earthy', 'fruity', 'floral', 'sweet' and 'musty' notes. In addition, the sensory satisfaction during the eating of pomegranate arils is complemented by various mouthfeel sensations, including seed hardness and astringency sensations. In the present review we will describe the sensory quality and flavor preferences of pomegranate fruit, including the genetic diversity in flavor characteristics among distinct varieties. In addition, we will describe the dynamic changes that occur in fruit flavor during fruit ripening and postharvest storage" |
| Keywords: | Citric Acid/analysis Food Preservation Fructose/analysis Fruit/*chemistry/growth & development Glucose/analysis Health Promotion Humans *Lythraceae Malates/analysis Odorants/analysis Seeds/chemistry Sensation Smell *Taste Volatile Organic Compounds/analys; |
| Notes: | "MedlineMayuoni-Kirshinbaum, Lina Porat, Ron eng Review England 2013/07/25 J Sci Food Agric. 2014 Jan 15; 94(1):21-7. doi: 10.1002/jsfa.6311. Epub 2013 Aug 19" |
