We processed 13 pumpkin varieties to find out which would be appropriate for beverage development. Pumpkin juice and pomace are rich sources of carotenoids. Significant differences were shown for the carotenoid content and profile in the genuine juices, respectively in pulp and peel. Beta-carotene, alfa-carotene, violaxanthin, neoxanthin, all-trans-lutein and the isomers 9-cis-beta-carotene and 13-cis-beta-carotene were analysed. The results of the flavor analysis showed also conspicuous differences between the varieties. 3 of 13 varieties seem to be suited for juice production. Whereas the juice of the variety �Rouge� was dominated from C9-compounds (nonanal, nonen-1-ol) and the norisoprenoid beta-damascenone, the main compounds of �Muscat� were identified as beta-ionone, alfa-ionone, dihydropseudoionone and beta-cyclocitral. The juice of the variety �Sunny� is dominated by C6-compounds (2-hexenal, hexanal), hexanoic acid ethylester and 1-octen-3-ol. The best sensory was revealed for �muscat� which was also for the development of five fruit juice-pumpkin juice products with a low calorie content.

Carotenoid content and flavor of pumpkin juice

243rd National Meeting (2012)

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