Volatile organic compounds in the aril juices and seeds from selected five pomegranate (Punica granatum L.) cultivars

Abstract

A study was conducted to investigate the distribution of volatile organic compounds in the juice and seed of the most popular five pomegranate cultivars ("Ekşi," "Devedişi," "Hicaz," "Katırbaşı," and "Keben") in Turkey. The volatile organic compounds were analyzed using solid phase micro-extraction and gas chromatography-mass spectrometry. A total of 60 volatile organic compounds, belonging to six chemical groups including aldehydes, alcohols, esters, terpenes, ketones, acids, and phenol were identified. There were 11 volatile organic compounds (1-hexanol, [Z]-3-hexen-1-ol, 1-octanol, α-terpineol, β-myrcene, limonene, [E]-α-bergamotene, β-caryophyllene, hexanal, [E]-2-hexenal, and guaiacol) common to all five pomegranate juices and seeds. Hexalin, phenylacetaldehyde, 3-methyl butanal, and methyl-(1-methylethenyl) benzene were found in seeds only. According to discriminant analysis based on Eigenvalues, volatile organic compounds recovered in the juices could be used to discriminate and classify the pomegranate cultivars. "Devedişi" and "Hicaz" were the most promising cultivars with respect to the largest volatile organic compounds, high total soluble solid and deep red color.

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

“…Two additional reports illustrated volatile and sensory attributes in several pomegranate juices in Spanish cultivars but, these juices were blended in domestic blenders and no commercial heating or pasteurization was performed (Calin-Sanchez et al, 2011;Melgarejo et al, 2011). Recently, other reports assessing pomegranate juices wherein sampling protocols did not oxidize samples, have only assessed fresh juices which were from Turkish and Chinese cultivars (Guler & Gul, 2016;Yi et al, 2016). Other studies have evaluated commercial samples, yet these were unfortunately not the 'Wonderful' cultivar (Carbonell-Barrachina et al, 2012;Caleb et al, 2013).…”

“…Other studies have evaluated commercial samples, yet these were unfortunately not the 'Wonderful' cultivar (Carbonell-Barrachina et al, 2012;Caleb et al, 2013). Publications also exist describing actual compounds responsible for typical Spanish, Iranian and Turkish pomegranate aroma and flavor from commercial and freshsqueezed arils (Carbonell-Barrachina et al, 2012;Andreu-Sevilla, Mena, Marti, Garcia Viguera, & Carbonell-Barrachina, 2013;Guler & Gul, 2016). Furthermore, juices produced from concentrates often have significantly reduced volatile and aroma profiles, as demonstrated in 'Wonderful" .…”

Determination of Aromatic Compounds of Some Promising Pomegranate Genotypes

“…Particularly 4-octanone and 2,5-dimethyl-3-hexanone were most abundant ketones in all types and standard variety. Guler and Gul were determined that ketones in juices only at minor levels [26]. Also, researchers detected that 2-nonanone and p-menth-1-en-3-one semicarbazone in all juices of pomegranate fruits from varieties.…”

Citrus Taste Modification Potentials by Genetic Engineering

“…During citrus fruit ripening process, normally the sucrose content increases and the citric acid decreases, leading to the declined acidity and sourness; however, acidity increases with maturity in lemon causing the ratio of TSS/TA close to 1-2:1 [3,49]. High content of citric acid may mask the perception of sweet taste, influencing the overall taste of citrus fruit [50]. On the other hand, some natural citrus variants are acidless and thus taste sweet [51].…”