Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 8, Volume 3, Issue 1, January 2016, Page 67-74 PDF (1.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2016.6666 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Hayam Allam | ||||
| Institute of Food Technology Research, Agriculture Research Center, Ministry of Agriculture Giza, Egypt | ||||
| Abstract | ||||
| This study was undertaken to investigate the effect of pasteurization and concentration techniques on some physicochemical parameters, volatile flavor compounds and polyphenols composition of clear pomegranate juice and to evaluate the use of cut-back process for improving the quality of the juice concentrate. The results showed no marked changes could be observed in titratable acidity, total sugars and pH value, whereas ascorbic acid content and color parameters of the juice were affected by pasteurization. A total of 27 compounds were identified in fresh pomegranate juice: 7 monoterpenes, 6 esters, 5 aldehydes, 3 alcohols, 4 ketone, 1 ether and 1 alkane hydrocarbon. Concentration and pasteurization processes resulted in loss of the two major aroma compounds (Ethyl acetate and Ethyl propanoate) whereas pasteurization alone resulted in loss of one monoterpene (3-Carene). Pomegranate juice prepared by cut-back process retained all the 27 aroma compounds found in fresh juice but in slightly lower concentration. Twenty three phenolic compounds were identified and quantified in pomegranate juice. Pyrogallol was the predominating polyphenol in addition to varying concentrations of gallic acid, 4 Epi-catechin, 4-amino benzoic, protocatchouic, catechin, chlorogenic acid, chatechol, P-OH-benzoic acid, ellagic acid, P-coumaric acid and ferulic acid. Concentration process resulted in considerable increase in polyphenols concentration whereas pasteurization lowered its concentration to a great extent. The highest polyphenol concentration was found in pomegranate juice from cut-back process. It is to be concluded that cut-back process could be a promising process in producing better quality juice. | ||||
| Keywords | ||||
| pomegranate juice; Concentrate; volatile compounds; Polyphenols; cut-back process | ||||
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