title: Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma.
abstract: BACKGROUND
  The objective of this study was to determine the effect of technological treatment on pomegranate juice flavor characteristics, aromatic compounds and physicochemical properties. Fresh, fresh frozen, pasteurized and reconstituted juice samples were made from Wonderful variety pomegranates. The samples were analyzed for their flavor profiles, aromatic compound content and physicochemical parameters (total soluble solids, pH, acidity and total phenolic content).
  
  
  RESULTS
  The results indicated differences among the samples' flavor characteristics. The most differentiated was the reconstituted sample with fermented and brown flavors, while fresh, fresh frozen, and pasteurized samples did not vary as much. Concentration of aromatic compounds was lower than expected. However, this finding was in line with the flavor profiles of the samples. Some flavors as well as total phenolic content were found to be lower than what has been previously reported, and this may be the result of a number of variables such as the season, growing region and subspecies of the fruit variety.
  
  
  CONCLUSIONS
  Processing has an effect on pomegranate juice properties; however, the effect is different depending on the processing method chosen. Drying and reconstituting pomegranate seeds have an impact on flavor and aromatic compounds, as well as total phenolic content.
authors: The Sensory Analysis Center, Kansas State University, Manhattan, KS 66502, USA.
authors: Kadri
authors: K
authors: Koppel
authors: Erika L
authors: EL
authors: Anderson
authors: Edgar
authors: E
authors: Chambers
mesh_terms: D055598:Chemical Phenomena; D005511:Food Handling; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis* / Q000592:standards; D005628:Frozen Foods / Q000032:analysis / Q000592:standards; D005638:Fruit / Q000737:chemistry* / Q000592:standards; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000592:standards; D006801:Humans; D006863:Hydrogen-Ion Concentration; D029561:Lythraceae / Q000737:chemistry*; D009812:Odorants; D061352:Pasteurization; D010636:Phenols / Q000032:analysis; D012677:Sensation; D012995:Solubility; D013649:Taste; D009626:Terminology as Topic; D014481:United States; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D010636:Phenols; D055549:Volatile Organic Compounds
keywords: aromatic compounds; flavor; pomegranate juice; processing