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Genetic diversity and sensory preference in pomegranate fruits

Published online by Cambridge University Press:  12 November 2013

Lina Mayuoni-Kirshenbaum ,
Irit Bar-Ya’akov ,
Kamel Hatib ,
Doron Holland  and
Ron Porat
Lina Mayuoni-Kirshenbaum
Affiliation:
Dep. Postharvest Sci. Fresh Prod., ARO, Volcani Cent., P.O. Box 6, Bet Dagan 50250, Israel,. rporat@volcani.agri.gov.il Currently Ph.D. student at Fac. Agric. Food Environ. Qual. Sci. Hebr. Univ. Jerus., Rehovot 76100, Israel
Irit Bar-Ya’akov
Affiliation:
Dep. Fruit Tree Sci., ARO, Newe Ya'ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Kamel Hatib
Affiliation:
Dep. Fruit Tree Sci., ARO, Newe Ya'ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Doron Holland
Affiliation:
Dep. Fruit Tree Sci., ARO, Newe Ya'ar Res. Cent., P.O. Box 1021, Ramat Yishay 30095, Israel
Ron Porat*
Affiliation:
Dep. Postharvest Sci. Fresh Prod., ARO, Volcani Cent., P.O. Box 6, Bet Dagan 50250, Israel,. rporat@volcani.agri.gov.il
*
* Correspondence and reprints
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Abstract

Introduction. The aims of our study were to evaluate the genetic diversity in flavor attributes of and preferences for fresh pomegranate arils. Materials and methods. Experiments were conducted with fresh arils extracted from 18 distinct pomegranate varieties within the Israel Pomegranate Breeding Collection of the ARO. Consumer flavor acceptance tests were conducted at a commercial supermarket branch, and descriptive flavor analysis tests were conducted by a trained sensory panel. Results and discussion. Consumer flavor acceptance tests revealed wide diversity in the flavor preferences for various pomegranate varieties. Further descriptive flavor analysis tests revealed that arils from highly preferred varieties were characterized by high sweetness, moderate to low acidity levels, rich red wine and pomegranate fruity odors, low bitterness and astringency, and soft seeds. In contrast, arils from the least preferred varieties were either too sour or bitter, had low red wine and pomegranate fruity odors, or had very hard seeds. Furthermore, all “sour” varieties tested (acid content ≥ 1.8%) received low sensory preference scores, whereas “sweet-sour” and “sweet” varieties (acid contents 0.7–1.8% and £ 0.7%, respectively) achieved variable flavor preference scores. Overall, it is suggested that pomegranate flavor preference derives mainly from high sweetness, low to moderate acidity, rich red wine and pomegranate fruity odors, and soft seeds.

Keywords

IsraelPunica granatumfruitsorganoleptic analysisvariety choiceflavorsweetnessconsumer surveysIsraëlPunica granatumfruitsanalyse organoleptiquechoix des variétésflaveurdouceurenquête auprès des consommateursIsraelPunica granatumfrutasanálisis organolépticoelección de variedadessabordulzuraencuestas al consumidor
Type
Original article
Information
Fruits , Volume 68 , Issue 6 , November 2013 , pp. 517 - 524
Copyright
© 2013 Cirad/EDP Sciences

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