The influence of total phenolic content on astringency, bitterness, and sourness of three pomegranate juices (0 %, 2% and 5% added albedo homogenate) were studied before and after maceration. After 48 h, the effect of albedo addition on total phenolic content (TPC), volatile composition, and sensory profile was studied. Samples with 5% albedo homogenate had significantly higher TPC than the other two samples, with minimal differences in sensory profile.  Once the positive effect of the albedo addition was established with fresh juices, five commercial samples with different sensory profiles were studied with 10% albedo and 24 h maceration. Again, TPC was significantly affected by the treatment, showing an increase of 1.3-2.7 folds. A slight increase in hexanal and hexenal (2- & 3-) was also observed. In three samples bitterness and/or astringency increased, but sourness remained same. Some new sensory attributes were observed in the commercial juices: brown-sweet, green-bean, and green-viney.

Effect of total phenolic content on pomegranate juices flavor

243rd National Meeting (2012)

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