HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

Beaulieu, John C.; Stein-Chisholm, Rebecca E.

doi:10.1016/j.foodchem.2015.06.005

Cited by 35 publications

(44 citation statements)

References 34 publications

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“…For acids, nonanoic acid smells like waxy and coconut and hexanoic acid smell like cheesy and fatty, respectively (Q. Chen, Song, Bi, Meng, & Wu, 2018). As pleasant odor compounds, nonanoic acid and hexanoic acid were also found in fresh pomegranate juices (Beaulieu & Stein‐Chisholm, 2016) and tomato juice (Servili, Selvaggini, Taticchi, Begliomini, & Montedoro, 2000). Acetic acid with unpleasant aroma was not found in fresh juice and increased along with the thermal temperature and time.…”

Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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show abstract

“…However as only preliminary sensory analysis was performed (Table S2), descriptors are not discussed, as a suite of 21 consensus compounds and odor descriptions are published (MayuoniKirshinbaum & Porat, 2014), and were attributed to the Flavornet database (http://www.flavornet.org/flavornet.html). Volatile variations with plausible aroma attributes in several different pressed Wonderful juices and mildly concentrated essence will be compared with commercial juices elsewhere (Beaulieu & Stein-Chisholm, 2015), unpublished, submitted). The 21 compounds considered to have aroma/flavor impact importance in pomegranates (Mayuoni-Kirshinbaum & Porat, 2014) include: hexanol, (Z)-3-hexenol, 2-ethylhexanol, hexanal, (E)-2-hexenal, heptanal, octanal, nonanal, (Z)-3-hexenal, 6-methyl-5-heptene-2-one, a-pinene, b-pinene, a-terpinene, p-cymene, limonene, c-terpinene, 4-terpineol, a-terpineol, a-bergamotene, b-caryophyllene and b-bisabolene.…”

Section: Pressed Juicementioning

confidence: 99%

Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

et al. 2015

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“…The identified volatile compounds were verified by the literature as they have also been detected by previous studies in fresh or concentrated pomegranate beverages, pomegranate fruit/seeds, fermented pomegranate beverages through lactic acid fermentation, and other fruits (apples, berries, plums, citrus, exotic fruit, etc.) or fruit beverages [13,[15][16][17][18][19][20][21][22][23].…”

Section: Volatiles Composition and Sensory Evaluationmentioning

confidence: 99%

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

et al. 2018

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A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.

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HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

Cited by 35 publications

References 34 publications

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

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