Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles

Abstract

Pilot plant ultrafiltration was used to mimic the dominant U.S. commercial pomegranate juice extraction method (hydraulic pressing whole fruit), to deliver a not-from-concentrate (NFC) juice that was high-temperature short-time pasteurized and stored at 4 and 25°C. Recovered were 46 compounds, of which 38 were routinely isolated and subjected to analysis of variance to assess these NFC juices. Herein, 18 of the 21 consensus pomegranate compounds were recovered. Ultrafiltration resulted in significant decreases for many compounds. Conversely, pasteurization resulted in compound increases. Highly significant decreases in 12 consensus compounds were observed during storage. Principal component analysis demonstrated clearly which compounds were tightly associated, and how storage samples behaved very similarly, independent of temperature. Based on these data and previous work we reported, this solid-phase microextraction (SPME) method delivered a robust 'Wonderful' volatile profile in NFC juices that is likely superior qualitatively and perhaps quantitatively to typical commercial offerings.

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

“…The most dominant compound group was found to be alcohols, followed by esters, organic acids, and terpenes, with the exception of fermentations with WB06 at 15 °C, where the concentration of esters was higher than that of alcohols. The majority of identified compounds are verified by literature and other studies on pomegranate and its juice/beverages [ 11 , 48 , 49 , 50 ]. However, there are many factors that can affect the concentration of these compounds, such as the fruit genotype and composition, the level of maturity at harvest, environmental and storage conditions, winemaking techniques, etc.…”

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

“…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].…”

“…Finally, respectable amounts of terpenes were found in both NFP and FP (Table 1). Specifically, p-cymene, D-limonene, eucalyptol, linalool, camphor, terinen-4-ol, and α-terpineol were identified and their origin is from the pomegranate beverage [15,19,27].…”

Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice

“…Fruits and vegetables contain numerous phenolic compounds classified as flavonoids and nonflavonoids. The mechanisms of action of these compounds and their antioxidative properties currently form an important research field concerning the impacts on human health of diets rich in vegetables and fruit [1][2][3][4].…”

“…An increase in interest in fresh fruit juices has been observed, particularly those that are labeled as "not from concentrate" (NFC) [9]. These are low-processed products [10], characterized by a naturally fresh appearance and taste and valuable nutritional properties [2,11,12]. Natural, unclarified…”