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

•Solid phase microextraction isolated 36 compounds in whole pressed ‘Wonderful’ juice.•Eighteen of 21 consensus compounds were isolated from whole-pressed fruit.•Solid phase microextraction isolated 41 compounds in arils-only ‘Wonderful’ juice.•Seventeen compounds considered as consensus were isolat...

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Bibliographic Details
Published in:Food chemistry 2016-01, Vol.190, p.643-656
Main Authors: Beaulieu, John C., Stein-Chisholm, R.E.
Format: Article
Language:English
Subjects:
Aroma
Flavor
Fruit - chemistry
Gas chromatography
Gas Chromatography-Mass Spectrometry - methods
Mass spectrometry
Punica granatum
Punicaceae - chemistry
Solid phase microextraction
Solid Phase Microextraction - methods
Tenax
Volatile Organic Compounds - chemistry
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Summary:•Solid phase microextraction isolated 36 compounds in whole pressed ‘Wonderful’ juice.•Eighteen of 21 consensus compounds were isolated from whole-pressed fruit.•Solid phase microextraction isolated 41 compounds in arils-only ‘Wonderful’ juice.•Seventeen compounds considered as consensus were isolated from arils-only juices.•Vast dissimilarity existed in compounds recovered in commercial versus fresh juices. Consumption and production of superfruits has been increasing. Highly colored fruits often have bitter and astringent components that may make them undesirable, especially when processed. Many pomegranate volatile reports involved commercial samples, complicated isolation methods, or blending and concentrating that were from arils only, cultivars other than ‘Wonderful’, or mixed cultivars. Solid phase microextraction (SPME), polydimethylsiloxane stir bar sorptive extraction, and Tenax adsorption were performed with freshly pressed ‘Wonderful’ juices, commercial juices and concentrates. Using SPME, 36 compounds were isolated in whole pressed ‘Wonderful’ juices, including 18 of the 21 consensus compounds. In arils-only juices, 41 compounds were isolated by SPME, including 17 of the consensus volatiles. Dramatic variation existed in volatiles recovered in commercial juices and isolation of consensus compounds was sporadic. This article and summary of the literature serves to possibly deliver an improved volatile data set via a rapid method for fresh and partially processed (pressed) pomegranates.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.005