Volatile composition and descriptive sensory analysis of pomegranate juice and wine

• Published in: Food research international 2013-11, Vol.54 (1), p.246-254
• Main Authors: Andreu-Sevilla, Antonio J., Mena, Pedro, Martí, Nuria, García Viguera, Cristina, Carbonell-Barrachina, Ángel A.
• Format: Article
• Language: English
• Subjects: alcohols; Aldehydes; Aroma; Biological and medical sciences; color; Cultivar; Esters; flavor; Flavour; Food industries; Fruit; fruits; Fundamental and applied biological sciences. Psychology; Juices; odors; organic acids and salts; Panels; Pomegranates; Punica granatum; Punica granatum L; Regression; sensory evaluation; Terpenes; terpenoids; Vitaceae; volatile compounds; winemaking; Wines
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.07.007

Pomegranate (Punica granatum L.) juices and their respective wines were assessed in order to establish their sensory potential as alternative to employ second quality and over-ripe fruits. Comprehensive analysis of the volatile profiles by HS-SPME/GC–MS and descriptive sensory profiles by using a trained panel was performed. The terpene limonene was the most abundant volatile compound in pomegranate juices whilst the volatile profiles of the wines were very different, with ethyl octanoate clearly predominating. In addition, juices and wines showed varietal differences in the relative abundance of alcohols, terpenes, aldehydes, esters, and organic acids as well as in their sensory profiles (odour, flavour, and colour). Differences in the volatile composition and sensory properties of the varietal pomegranate juices and their corresponding wines, as a result of winemaking, were determined thanks to partial least square regression (PLS). •Volatile composition of pomegranate wines is described for the first time.•Second quality pomegranate fruits are useful for wine elaboration.•Variety used plays an essential role on sensory profile.•Winemaking procedures had a marked influence on the final quality.