Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

Food Chemistry

Volumn 181, Issue , 2015, Pages 354-364

  Beaulieu, J C ^a   Lloyd, S W ^a   Preece, J E ^b   Moersfelder, J W ^b   Stein Chisholm, R E ^c   Obando Ulloa, J M ^d  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c Active Organics   (United States)

^d Capellades ^*  (Costa Rica)

Author keywords

1 Hexanol; 3 Hexenol; Anthocyanidin; Astringency; Juice; Organic acids; Principal components analysis; Sensory; SPME

Indexed keywords

ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY ANALYSIS;

1-HEXANOL; 3-HEXENOL; ANTHOCYANIDIN; ASTRINGENCY; JUICE; PRINCIPAL COMPONENTS ANALYSIS; SENSORY; SPME;

PLANTS (BOTANY);

ALDEHYDE; CARBOXYLIC ACID; HEXANOL; PROANTHOCYANIDIN; SUGAR; TERPENE; VOLATILE AGENT; 1-HEXANOL; 3-HEXEN-1-OL; ANTHOCYANIN; ANTIOXIDANT; CITRIC ACID; VOLATILE ORGANIC COMPOUND;

ACIDITY; AROMA; ARTICLE; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; FLAVOR; GERMPLASM; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; PHYSICAL CHEMISTRY; POMEGRANATE JUICE; SWEETNESS; UNITED STATES; ANALYSIS; CHEMISTRY; CONSUMER ATTITUDE; FRUIT; HUMAN; LYTHRACEAE; MULTIVARIATE ANALYSIS; ODOR; TASTE;

LYTHRACEAE; PUNICA GRANATUM;

ALDEHYDES; ANTHOCYANINS; ANTIOXIDANTS; CALIFORNIA; CITRIC ACID; COLOR; CONSUMER BEHAVIOR; FRUIT; HEXANOLS; HUMANS; HYDROGEN-ION CONCENTRATION; MULTIVARIATE ANALYSIS; ODORS; PHYSICOCHEMICAL PHENOMENA; PUNICACEAE; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS;

EID: 84924119125     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.026     Document Type: Article

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