Koppel Kadri, Anderson Erika L, Chambers Edgar
The Sensory Analysis Center, Kansas State University, Manhattan, KS 66502, USA.
J Sci Food Agric. 2015 Mar 30;95(5):1066-71. doi: 10.1002/jsfa.6799. Epub 2014 Jul 28.
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).
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.
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.
本研究的目的是确定工艺处理对石榴汁风味特征、芳香化合物和理化性质的影响。采用“奇妙”品种石榴制作新鲜、鲜冻、巴氏杀菌和复水后的果汁样品。对样品的风味特征、芳香化合物含量和理化参数（总可溶性固形物、pH值、酸度和总酚含量）进行分析。
结果表明样品的风味特征存在差异。差异最大的是具有发酵味和褐色风味的复水后样品，而新鲜、鲜冻和巴氏杀菌的样品差异不大。芳香化合物的浓度低于预期。然而，这一发现与样品的风味特征相符。发现一些风味以及总酚含量低于先前报道的水平，这可能是多种变量造成的结果，如水果品种的季节、种植地区和亚种。
加工对石榴汁的性质有影响；然而，根据所选的加工方法，影响有所不同。石榴籽的干燥和复水对风味、芳香化合物以及总酚含量都有影响。
