title: Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.
abstract: BACKGROUND
  The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits.
  
  
  RESULTS
  Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency.
  
  
  CONCLUSIONS
  Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits.
authors.affiliation: Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel.|Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, 76100, Israel.
authors.forename: Lina
authors.initials: L
authors.lastname: Mayuoni Kirshenbaum
authors.affiliation: Department of Food Science, Tel Hai College, Upper Galilee, 12210, Israel.|MIGAL - Galilee Research Center, Kiryat Shmona, 11016, Israel.
authors.forename: Ofir
authors.initials: O
authors.lastname: Benjamin
authors.affiliation: Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel.
authors.forename: Ron
authors.initials: R
authors.lastname: Porat
mesh_terms: D000328:Adult; D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D029561:Lythraceae; D008297:Male; D008875:Middle Aged; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis; D012677:Sensation; D013634:Tannins / Q000032:analysis; D013649:Taste
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D013634:Tannins
keywords: astringency; flavor; pomegranate juice; sensory tests