title: Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).
abstract: BACKGROUND
  Pomegranate is highly valued for its health-promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour-sweet or sour), with sweet fruits having more intense red colour and higher lightness values.
  
  
  RESULTS
  A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg(-1) . Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking.
  
  
  CONCLUSIONS
  Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness.
authors.affiliation: Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, E-03312 Orihuela, Alicante, Spain.
authors.forename: Angel
authors.initials: A
authors.lastname: Calín-Sánchez
authors.forename: Juan J
authors.initials: JJ
authors.lastname: Martínez
authors.forename: Laura
authors.initials: L
authors.lastname: Vázquez-Araújo
authors.forename: Francisco
authors.initials: F
authors.lastname: Burló
authors.forename: Pablo
authors.initials: P
authors.lastname: Melgarejo
authors.forename: Angel A
authors.initials: AA
authors.lastname: Carbonell-Barrachina
mesh_terms: D000328:Adult; D000447:Aldehydes / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D005260:Female; D005524:Food Technology; D005638:Fruit / Q000737:chemistry* / Q000592:standards; D006801:Humans; D029561:Lythraceae / Q000737:chemistry*; D008297:Male; D008875:Middle Aged; D039821:Monoterpenes / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013030:Spain; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D055815:Young Adult
chemical_list: D000447:Aldehydes; D000975:Antioxidants; D039821:Monoterpenes; D055549:Volatile Organic Compounds