Flavor and Aroma Analysis as a Tool for Quality Control of Foods.

The aroma composition of foods has been the subject of considerable research in recent years [...].

A new combined sensory-instrumental tool for pomegranate seed hardness determination.

BACKGROUND: Scanning electron microscopy was assayed and linked with previous data with respect to obtaining a new combined sensory-instrumental tool for pomegranate seed hardness determination. The present study aimed to develop an effective tool for the prediction of sensory properties via instrumental determinations. RESULTS: Simple regression analysis determined a high correlation within descriptive seed hardness and thickness of the wall, as well as descriptive wood perception and thickness of the wall, with values of 0.71 in both cases. Multiple regression analysis improved correlations when (i) descriptive seed hardness correlated with instrumental seed hardness and wood index (0.94); (ii) descriptive wood perception correlated with instrumental seed hardness and wood index (0.79); (iii) descriptive seed hardness correlated with instrumental seed hardness and thickness of the seed wall (0.96); and (iv) descriptive wood perception correlated with instrumental seed hardness and thickness of the seed wall (0.82). The same trend was found when (i) seed hardness satisfaction degree correlated with instrumental seed hardness and wood index (0.92); (ii) wood perception satisfaction degree correlated with instrumental seed hardness and wood index (0.82); (iii) seed hardness satisfaction degree correlated with instrumental seed hardness and thickness of the wall (0.99); and (iv) wood perception satisfaction degree correlated with instrumental seed hardness and thickness of the wall (0.99). CONCLUSION: Regarding mechanical properties, the results of the present study confirm that texture analysis and scanning electron microscopy are an effective tool for obtaining reliable information. This research led to establish an objective tool allowing prediction of the consumer acceptance of pomegranate cultivars worldwide. © 2020 Society of Chemical Industry.

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs.

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince).

To increase the intake of fruits and vegetables-especially among young people-the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche".

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar "Mollar de Elche", as affected by formulation (100% pomegranate juice or 50%-50% pomegranate juice-apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green-red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure "Mollar de Elche" pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

Volatile, Sensory and Functional Properties of HydroSOS Pistachios.

Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around -1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.

Quality of pomegranate pomace as affected by drying method.

During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green-red coordinate, a*, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g-1 dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g-1 dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.

A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products.

Manufacturers are deeply involved in the development of new pomegranate-based products, which have acquired great prestige due to many studies proving their potential health benefits. Commercial pomegranate products including capsules and supplements and juices and nectars were assayed. The contents of the key phytochemical compounds (punicalagin, ellagic acid, and total polyphenolic content) and the associated antioxidant capacity (DPPH• , ABTS•+ , and FRAP) were analyzed. The experimental ranges of punicalagin and ellagic acid contents were 0.96 to 308 mg/g and 0.09 to 13.1 mg/g, respectively. Punicalagin content was positively correlated (P < 0.001) with DPPH• and total polyphenolic content values. No significant (P > 0.05) correlation was observed among ellagic acid with the antioxidant capacity. The labeling standardization of these products is necessary due to the wide variability among "theoretically" similar pomegranate-based products.

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley.

The effects of a preharvest treatment with malic (MA), oxalic (OA), or acetylsalicylic (ASA) acid at three concentrations (1, 2 and 3mM) on the bioactivity and antioxidant capacity of coriander, dill, and parsley were investigated. The antioxidant capacity of the herbs extracts was assayed by spectrophotometric methods by using three different analytical methods: ORAC, FRAP, and ABTS; the effects of treatments were very positive in coriander, produced intermediate results in dill, and no effects were found in parsley plants. Polyphenol compounds were identified by LC-MS-QTof and quantified by UPLC-PDA-FL. Thirty phenolic compounds were identified in these three herbs. The major compounds were (i) coriander: dimethoxycinnamoyl hexoside and quercetin-3-O-rutinoside, (ii) dill: neochlorogenic acid and quercetin glucuronide, and (iii) parsley: apigenin-7-apiosylglucoside (apiin) and isorhamnetin-3-O-hexoside. The application of these three organic acids favored the accumulation of phenolic compounds in coriander plants, but had no significant positive effects on dill and parsley. The treatments leading to the best results in all three plants were the application of MA or OA at 1mM.

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.).

BACKGROUND: Two independent field experiments were carried out to investigate the influence of (i) three irrigation treatments (ID0 = 1585 m3 ha-1 , considered as a control; ID1 = 1015 m3 ha-1 ; and ID2 = 2180 m3 ha-1 ) and (ii) three plant density treatments (PD0 = 5.56 plants m-2 , considered as a control; PD1 = 4.44 plants m-2 ; and PD2 = 7.41 plants m-2 ) on the production, volatile composition of essential oil, and sensory quality of dill. RESULTS: The highest plant yield was obtained with intermediate conditions of both irrigation dose (ID0) and plant density (PD0). The main compounds of the essential oil were α-phellandrene, dill ether and ß-phellandrene. The highest irrigation dose (ID2) produced the highest concentrations of most of the main compounds: α-phellandrene (49.5 mg per 100 g), ß-phellandrene (6.89 mg per 100 g) and limonene (2.49 mg per 100 g). A similar pattern was found for the highest plant density (PD2): α-phellandrene (71.0 mg per 100 g), dill ether (16.7 mg per 100 g) and ß-phellandrene (9.70 mg per 100 g). The use of descriptive sensory analysis helped in reaching a final decision, and the dill plants with the highest sensory quality were those of the ID2 and PD0 treatments. CONCLUSION: The final recommendation is to use the irrigation dose ID2 and the plant density PD2 if the objective is to produce dill samples with the highest aromatic and sensory quality; however, if the only objective is to produce high amounts of dill, the best options are ID0 and PD0. © 2016 Society of Chemical Industry.

Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain.

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS) instrument. The results of gas chromatography-flame ionization detector (GC-FID) analysis (quantification) showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and ß-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015). For parsley shoots, the main compounds were 1,3,8-p-menthatriene, ß-phellandrene, and P1 (first harvest, third week of November 2014) was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015); while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014). The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils.

Novel maqui liquor using traditional pacharán processing.

Pacharán is an aniseed liquor-based beverage made with sloe berry (Prunus spinosa L.), that has been historically produced in Navarra (Northern Spain). On the other hand, Chilean native maqui berry (Aristotelia chilensis) now under increasing study because of its potential health benefits, is not widely known. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry (MBL), characterising its bioactive and volatile composition, antioxidant capacity, sensory quality, and compare it to traditional pacharán (SBP). The results showed that MBL had attractive colour, exhibited higher anthocyanin content and retention during maceration, higher antioxidant capacity, presented similar aroma profile and showed optimal sensory characteristics. Therefore, MBL can be an acceptable new liquor, with better quality characteristics and higher anthocyanin content and retention than pacharán, as well as with great scores in sensory analysis and consumer acceptance, offering a new and tasty beverage for future liquor manufacturing.

Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.).

BACKGROUND: Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as well as acceptable sensory quality. RESULTS: Physical, chemical, antioxidant and sensory properties showed important variations among apricot cultivars. These differences were basically attributed to genetic reasons. Four very-early apricot cultivars were studied, namely 'Mirlo Blanco', 'Mirlo Anaranjado', 'Colorao' and 'Mogador'. All of them showed proper size and weight, but their contents of organic acids, sugars and bioactive compounds were low and the number of volatile compounds was also low. However, very-early apricots showed an appropriate sensory profile for fresh consumption. CONCLUSION: Regarding physical, chemical and volatile composition and sensory properties, very-early apricot cultivars could be recommended for fresh consumption. However, future research must be focused on increasing their contents of sugars, organic acids and bioactive and volatile compounds, perhaps via cultural practices such as deficit irrigation and/or mulching.

Pomegranate juice adulteration by addition of grape or peach juices.

BACKGROUND: Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. RESULTS: Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. CONCLUSION: The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice.

Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation.

BACKGROUND: Pomegranate (PG) is a drought resistant crop, thriving well with scarce water resources. The non-climateric character of PG remarks the importance of determining the optimum harvest time to improve quality and phytochemical properties of PG. RESULTS: The influence of two different irrigation treatments on physico-chemical and phytochemical parameters of PG was assessed. Control trees (T0) were over irrigated (105% ETo). From the beginning of the second half of rapid fruit growth period to the last harvest, T1 plants were subjected to sustained deficit irrigation (33% ETo). Results indicated that T1 fruits exhibited a darker and more intense garnet colour than T0 fruits, but deficit irrigation led to a significant decrease in total fruit yield and number of total fruits per tree. T1 fruits showed similar bioactive quality than T0 fruits; however, T1 fruits advanced the optimal harvest time by about 7-8 days with respect to T0 fruits. CONCLUSIONS: Late-pomegranate fruits were rich in phytochemicals and could be of great interest to the juice industry. Knowledge of these trends is important, especially to improve PG juice quality and to contribute to the sustainability of PG culture with respect to water, fertiliser and energy saving.

Bioactive compounds and sensory quality of black and white mulberries grown in Spain.

The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of main phytochemical, volatile composition and sensory profile characteristics in eight Spanish clones. The results showed that black and white mulberry species displayed significant different characteristics. PLS analysis has allowed grouping of the clones into four groups (i) MA1, MA2 and MN2, (ii) MN3 and MN4, (iii) MA3 and MA4, and (iv) MN1. Experimental results proved that Spanish mulberries have potential for fresh consumption due to their high antioxidant capacity (10.7-86.1 mg Trolox 100 g(-1)), polyphenol (76.7-180 mg gallic acid 100 g(-1)) and ellagic acid content (8.7-15.5 mg 100 g(-1)) as well as considerable amount of volatile compounds (35) with desirable attributes, which were scored high by a trained panel. Cultivars from the Morus nigra species seem to provide fruits with higher content of bioactive compounds and better aptitude for fresh consumption than Morus alba. Differences among the species should be attributed to genetics because they were cultivated under same conditions.

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.

Fruits of 9 Spanish pomegranate cultivars were analyzed for quality parameters, volatile composition, and sensory profile. Volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and flame ionization detector (GC-FID). Twenty-one compounds were found in the headspace of fresh pomegranate juices, including aldehydes, monoterpenes, and alcohols. The most abundant compounds were hexanal, limonene, trans-2-hexenal, and cis-3-hexenol. Fruits from the cultivars Mollar Elche(ME) ME14, ME1, and ME2 presented the highest values of overall liking by the consumer panel; however, their total volatiles concentration were low compared to the other pomegranate cultivars and their color intensity was intermediate. Overall consumer liking of pomegranate juices was mainly associated with the presence of monoterpenes (α-terpineol); however, high aldehydes (trans-2-hexenal) concentrations were correlated with poor overall consumer liking. Fruits from sour-sweet cultivars (PTO7 and ADO4) could improve the quality of ME pomegranate juices due to their intense color, high monoterpenes concentrations, and their moderate sourness. Practical Application: The information provided in this study proves that sour-sweet pomegranate fruits can be used in the manufacturing of pomegranate juices and will improve the sensory quality and the volatile composition of this product.

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).

BACKGROUND: Pomegranate is highly valued for its health-promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour-sweet or sour), with sweet fruits having more intense red colour and higher lightness values. RESULTS: A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg(-1) . Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, ß-pinene, ß-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking. CONCLUSION: Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness.

Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.

UNLABELLED: The effects of the addition of cyclodextrins (CDs), ß-CD, or HP-ß-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 °C, 30 s) they were stored at 4 °C during 75 d. Vitamin C content, CIE L*a*b* color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with ß-CD than juices with HP-ß-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-ß-cyclodextrins than in those treated with ß-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-ß-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-ß-CD. Finally, the overall sensory quality of juices with HP-ß-CD was the best one after 30 d of cold storage. Even though ß-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-ß-CD to this particular juice were shown in almost all parameters under study. PRACTICAL APPLICATION: The present study deals with the practical aspects of the utilization of CDs and CD-complexes in the food industry. The molecular encapsulation of lipophilic food ingredients with CD are supposed to improve the stability of flavors, vitamins, colorants, and antioxidant activity, leading to extended product shelf life. The HP-ß-CD treated mandarin juice enriched with pomegranate extract and juice of goji berries will have a more intense color, higher vitamin C content, retinol equivalents, and antioxidant activity during storage and shelf life than control juices, with no CD addition.