Aroma components of fresh and stored pomegranate (Punica granatum l.) juice

Keith R Cadwallader, Lauren C. Tamamoto, Stephanie C. Sajuti

Research output: Contribution to journalArticlepeer-review


Aroma components of the fresh and stored pomegranate juices were compared. Volatiles were isolated by direct solvent extraction - solvent assisted flavor evaporation (DSE-SAFE) and identified by gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA) and GC-mass spectrometry (GC-MS). Green, fruity, floral and earthy aroma notes and sour, sweet and astringent tastes/mouthfeel factors were indicated by sensory descriptive analysis. Predominant odorants in fresh pomegranate juice included hexanal, (Z)-3-hexenal, l-octen-3-one, 2-isopropyl-3-mefhoxypyrazine, 3-(methylthio)-propanal (methional), β-damascenone, trans-4,5-epoxy-(E)-2-decenal and o-aminoacetophenone. Storage of the fresh juice caused decreases in hexanal and (Z)-3-hexenal, and increases in (Z)-3-hexenol, methional, 2-isopropyl-3-methoxy- pyrazines and ethyl cinnamate. The decline in compounds with intense green notes (e.g. hexanal and (Z)-3-hexenal) could explain why the green aroma attribute was scored at a lower intensity in the stored juice.

Original languageEnglish (US)
Pages (from-to)93-101
Number of pages9
JournalACS Symposium Series
StatePublished - Mar 18 2010

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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