領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (JP), Luyudan (LP), and Tianhonngdan (TP), were investigated via gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analyses. A total of 43 volatile compounds were identified by using GC-MS. Among these compounds, 16 were considered as potential aroma-active compounds as detected by GC-O. These compounds belonged to the classes of terpinenes, alcohols, and aldehydes. Eleven volatile compounds were defined as the main contributors to the overall aroma of pomegranate juice due to their high odor activity values (OAVs ≥ 1). Aroma recombination and omission tests confirmed that β-myrcene, 1-hexanol, and (Z)-3-hexen-1-ol were the key aroma compounds, and limonene, 1-octen-3-ol, linalool, and hexanal were important aroma-active compounds in DP samples.
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