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Application of Sensory Evaluation in Flavor Analysis of Pomegranate Juice

Noppawan Noomsiri and Yaowapa Lorjaroenphon
Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand
Abstract—Pomegranate juice has become a popular fruit juice not only because of its pleasant flavor but also health promoting benefits. This research is aimed to establish consumer acceptance, to investigate flavor descriptors and to identify flavor compounds of pomegranate juice. Five pomegranate juice samples (Fresh-1, Fresh-2, Commercial-1, Commercial-2 and Commercial-3) were evaluated by consumer acceptance test. Fresh-1 and Commercial-1 obtained the highest liking score for all attributes (p<0.05), except sour and sweet tastes. However, Commercial-1 received higher liking score for aroma and sour taste than Fresh-1 (p≤0.05). Therefore, it was selected to evaluate flavor profile using descriptive test. Seven aromas by nose, four aromas by mouth, along with three tastes, one trigeminal and two aftertastes were detected by trained panel. Moreover, major volatile aroma compounds in Commercial-1 were identified using headspace solid phase micro-extraction (HS-SPME) and gas chromatography–time-of-flight mass spectrometer (GC-TOFMS). Taste compounds were also determined by high performance liquid chromatography (HPLC).
 
Index Terms—pomegranate juice, sensory, flavor, volatile aroma compound, taste compound

Cite: Noppawan Noomsiri and Yaowapa Lorjaroenphon, "Application of Sensory Evaluation in Flavor Analysis of Pomegranate Juice," Journal of Advanced Agricultural Technologies, Vol. 5, No. 1, pp. 73-77, March 2018. Doi: 10.18178/joaat.5.1.73-77
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