Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.1.1. Supercritical-Carbon Dioxide (CO2)
2.1.2. Supercritical CO2 Combined with Ultrasound (CO2-US)
2.1.3. High Pressure Process (HPP)
2.1.4. Heat Treatment (HT)
2.2. Storage Test at 4 °C
2.3. Sensory Test
2.3.1. Sensory Panel
2.3.2. Procedure
2.4. Analysis of Volatile Compounds
2.5. Chemical-Physical Characterization of Juices
2.6. Data Analysis
2.6.1. Sensory Data
2.6.2. Instrumental Data
3. Results and Discussion
3.1. Changes in Pomegranate Juice Induced by Preservation Treatment
3.1.1. Sensory Quality
3.1.2. Physico-Chemical Parameters
3.1.3. Volatile Compounds
3.2. Changes in Pomegranate Juice Induced by Storage
3.2.1. Sensory Quality
3.2.2. Effect on the Chemical Physical Parameters
3.2.3. Effect on Volatile Compounds
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Attribute | Description |
---|---|
Odor | Olfactory sensations perceived by smelling (orto-nasally) |
Citrus | Sensation that recalls the smell of citrus fruits (lemon, orange, grapefruit) |
Green | Sensation that recalls the smell of freshly cut grass |
Floral | Sensation that recalls the smell of flowers |
Unripe fruit | Sensation that recalls the smell of the white film that covers the seed of pomegranate and the smell of unripe fruit |
Cooked fruit | Sensation that recalls the smell of cooked fruit |
Berry | Sensation that recalls the smell of wild berries (blueberry, blackberry, mulberry, black currant) |
Red fruits | Sensation that recalls the smell of red fruits (cherry, raspberry, gooseberry) |
Earthy | Sensation that recalls the smell of wet earth |
Fresh vegetable | Sensation that recalls the smell of green vegetables and fresh green vegetable stalks |
Cooked vegetable | Sensation that recalls the smell of cooked vegetables (green beans, potatoes) |
Taste | |
Sweet | Basic taste typical of sucrose (e.g., sugar) |
Bitter | Basic taste typical of quinine (e.g., coffee) |
Sour | Basic taste typical of citric acid (e.g., lemon) |
Flavor | Odors perceived through the mouth (retro-nasally) |
Citrus | Sensation associated with citrus fruits (lemon, orange, grapefruit) |
Unripe fruit | Sensation associated with the white film covering the seed of pomegranate and with unripe fruit |
Cooked fruit, | Sensation associated with cooked fruit |
Cooked vegetable | Sensation associated with cooked vegetables (beans, potatoes) |
Mouthfeel/sensation | |
Astringent | Sensation of dry, puckering, roughing mouthfeel |
Pungent | Tingling sensation on the tongue not associated with a sensation of heat |
Throat-itch | Pricking sensation felt only in the throat and not associated with a sensation of heat |
NT | HPP | HT | CO2 | CO2-US | p | |
---|---|---|---|---|---|---|
SSC (brix) | 16.6 (0.1)a | 16.6 (0.2)a | 16.5 (0.2)ab | 16.3 (0.1)ab | 16.2 (0.2)b | 0.005 |
pH | 3.1 | 3.1 | 3.1 | 3.2 | 3.2 | - |
L* | 45.4 (1.9) | 42.5 (3.2) | 45.6 (0.3) | 44.9 (2.5) | 44.2 (4.1) | 0.096 (NS) |
a* | 63.3 (1.4)a | 60.8 (3.4)ab | 59.1 (0.2)b | 61.2 (1.7)ab | 59.3 (3.7)b | 0.007 |
b* | 14.3 (3.1) | 17.7 (2.4) | 16.1 (0.3) | 15.7 (1.8) | 17.4 (4.0) | 0.059 (NS) |
Concentration Volatile Compounds (µg/L of 2-Octanol) | ||||||||
---|---|---|---|---|---|---|---|---|
Compound | LRI | NT | HPP | HT | CO2 | CO2-US | ||
1 | ethyl acetate | 898 | 16 (1)a | 6.9 (0.3)d | 9.33 (0.04)b | 8.4 (0.4)c | 5.2 (0.5)e | <0.0001 |
2 | 2-pentanone | 988 | 0.38 (0.01)c | 1.08 (0.03)b | 2.19 (0.09)a | 0.30 (0.03)d | 0.33 (0.02)d | <0.0001 |
3 | methyl 2-methylbutanoate | 1019 | 3.1 (0.2)a | 1.25 (0.06)c | 1.91 (0.02)b | 0.29 (0.06)d | 0.33 (0.02)d | <0.0001 |
4 | α-pinene | 1024 | 16.3 (1.6)a | 6.5 (0.7)b | 14 (1)a | 1.2 (0.1)d | 2.6 (0.4)c | <0.0001 |
5 | toluene | 1048 | 0.28 (0.06)b | 0.3 (0.1)b | 0.21 (0.02)b | 0.10 (0.04)c | 0.7 (0.2)a | 0.0001 |
6 | ethyl 2-methylbutanoate | 1060 | 8.5 (0.5)a | 4.5 (0.1)b | 4.6 (0.1)b | 0.9 (0.1)d | 1.4 (0.1)c | <0.0001 |
7 | camphene | 1066 | 93.5 (9.8)a | 26 (2)c | 73 (4)b | 5.3 (0.2)e | 14 (2)d | <0.0001 |
8 | hexanal | 1093 | 1.9 (0.1)c | 2.7 (0.3)a | 2.2 (0.1)b | 2.02 (0.03)c | 2.4 (0.2)ab | 0.001 |
9 | β-pinene | 1111 | 25.8 (1.8)a | 16 (1)b | 10 (1)c | 0.32 (0.07)e | 1.4 (0.2)d | <0.0001 |
10 | isoamyl acetate | 1133 | 3.6 (0.3)a | 1.3 (0.2)b | 3.8 (0.4)a | ND | 0.9 (0.1)b | <0.0001 |
11 | α-phellandrene | 1171 | 4.2 (0.4)b | 2.8 (0.4)c | 7.1 (0.7)a | 0.42 (0.09)e | 0.71 (0.07)d | <0.0001 |
12 | β-myrcene | 1174 | 16.1 (1.2)a | 11.9 (0.8)b | 13 (1)b | 1.1 (0.1)d | 2.8 (0.3)c | < 0.0001 |
13 | α-terpinene | 1187 | 2.7 (0.3)b | 2.1 (0.1)c | 3.7 (0.2)a | 0.09 (0.02)e | 0.17 (0.03)d | <0.0001 |
14 | methyl hexanoate | 1199 | 2.5 (0.1)a | 0.94 (0.09)c | 1.70 (0.08)b | 0.18 (0.05)e | 0.32 (0.02)d | <0.0001 |
15 | limonene | 1206 | 460 (29)a | 444 (11)a | 359 (30)b | 24.5 (0.4)d | 46 (5)c | <0.0001 |
16 | 1.8-cineole | 1213 | 4.6 (0.3)a | 3.3 (0.1)c | 3.8 (0.1)b | 3.1 (0.2)c | 2.6 (0.1)d | <0.0001 |
17 | β-phellandrene | 1215 | 37 (5)a | 32 (1)a | 30 (4)a | 5.6 (0.3)c | 12 (1)b | <0.0001 |
18 | (E)-2-hexenal | 1228 | ND | 0.5 (0.1)a | 0.29 (0.04)b | 0.3 (0.1)b | 0.37 (0.08)ab | <0.0001 |
19 | 2-pentyl furan | 1244 | 0.86 (0.04)a | 0.72 (0.02)b | 0.48 (0.06)c | 0.06 (0.02)e | 0.24 (0.02)d | <0.0001 |
20 | ethyl hexanoate | 1245 | 4.6 (0.3)a | 2.22 (0.06)c | 2.63 (0.06)b | 0.45 (0.08)e | 0.92 (0.05)d | <0.0001 |
21 | γ-terpinene | 1254 | 53 (3)a | 52 (2)a | 45 (4)b | 1.4 (0.1)d | 3.8 (0.3)c | <0.0001 |
22 | styrene | 1269 | 0.30 (0.07)a | 0.23 (0.04)a | 0.07 (0.01)b | ND | 0.22 (0.04)a | <0.0001 |
23 | p-cymene | 1280 | 17 (1)a | 16.0 (0.4)a | 12.6 (0.7)b | 0.8 (0.1)d | 2.0 (0.1)c | <0.0001 |
24 | hexyl acetate | 1284 | 1.50 (0.06)a | 0.87 (0.07)b | 1.00 (0.06)b | 0.21 (0.07)d | 0.6 (0.1)c | <0.0001 |
25 | terpinolene | 1292 | 3.9 (0.3)a | 4.4 (0.2)a | 4.4 (0.3)a | 0.15 (0.03)c | 0.47 (0.05)b | <0.0001 |
26 | 2-octanone | 1296 | 3.8 (0.1)a | 3.9 (0.3)a | 3.67 (0.03)a | 3.2 (0.1)b | 3.34 (0.08)b | 0.002 |
27 | octanal | 1300 | 0.42 (0.07)c | 0.4 (0.2)c | 1.28 (0.02)b | 0.9 (0.2)b | 2.0 (0.2)a | <0.0001 |
28 | (Z)-3-hexen-1-ol acetate | 1330 | 1.38 (0.04)a | 0.77 (0.07)b | 0.78 (0.03)b | 0.36 (0.03)d | 0.46 (0.04)c | <0.0001 |
29 | 6-methyl 5-hepten-2-one | 1350 | 1.47 (0.05)a | 1.13 (0.07)b | 1.47 (0.05)a | 0.7 (0.1)c | 1.1 (0.1)b | <0.0001 |
30 | 1-hexanol | 1365 | 86 (6)bc | 108 (4)a | 91.7 (0.3)b | 78 (2)cd | 72 (6)d | <0.0001 |
31 | (E)-3-hexen-1-ol | 1375 | 3.3 (0.3)bc | 4.05 (0.06)a | 4.2 (0.1)a | 3.0 (0.2)c | 3.7 (0.1)b | <0.0001 |
32 | (Z)-3-hexen-1-ol | 1396 | 1.53 (0.09)a | 0.73 (0.06)b | 0.74 (0.01)b | 0.28 (0.04)d | 0.39 (0.05)c | <0.0001 |
33 | 2-nonanone | 1399 | 11.9 (0.6)a | 11.8 (0.4)a | 8.62 (0.02)b | 2.5 (0.1)d | 4.1 (0.2)c | <0.0001 |
34 | nonanal | 1405 | 3.2 (0.6)bc | 2.7 (0.4)c | 4.0 (0.3)b | 3.4 (0.5)bc | 5.7 (0.9)a | 0.001 |
35 | furfural | 1478 | 2 (2) | 1.1 (0.4) | 3.9 (0.2) | 0.12 (0.03) | 2 (2) | 0.073 (NS) |
36 | tetramethylbenzene 1,2,3,4 | 1498 | ND | ND | ND | 1.15 (0.01)a | 0.82 (0.07)b | <0.0001 |
37 | 2-ethyl-1-hexanol | 1502 | 1.16 (0.06)e | 1.6 (0.2)d | 3.0 (0.05)c | 3.78 (0.05)b | 6.1 (0.2)a | <0.0001 |
38 | decanal | 1510 | 1.0 (0.1)bc | 0.7 (0.2)c | 1.1 (0.2)bc | 1.2 (0.1)b | 1.6 (0.1)a | 0.001 |
39 | benzaldehyde | 1539 | 1.13 (0.06)b | 0.5 (0.1)c | 2.03 (0.09)a | 1.8 (0.4)a | 2.9 (0.7)a | 0.0001 |
40 | linalool | 1559 | 0.82 (0.08)b | 0.95 (0.1)b | 1.26 (0.04)a | 0.56 (0.07)c | 0.44 (0.09)c | <0.0001 |
41 | 4-terpineol | 1606 | 0.56 (0.07)b | ND | 0.84 (0.02)a | 0.3 (0.1)c | 0.27 (0.04)c | <0.0001 |
42 | 2-octen-1-ol acetate | 1639 | 2.38 (0.3)a | 2.4 (0.3)a | 1.4 (0.2)b | 0.18 (0.06)d | 0.40 (0.06)c | <0.0001 |
43 | 1-hexadecene | 1651 | 1.0 (0.2)ab | 1.5 (0.8)a | 0.8 (0.5)ab | 1.4 (0.3)ab | 0.20 (0.06)b | 0.040 |
44 | acetophenone | 1662 | 0.2 (0.1) | 0.12 (0.04) | 0.3 (0.2) | 0.5 (0.3) | 0.7 (0.7) | 0.4 (NS) |
45 | unidentified hydrocarbon | 1674 | 1.8 (0.2) | 5 (5) | 3 (3) | 3 (2) | 0.2 (0.1) | 0.324 (NS) |
46 | heptadecane | 1700 | ND | 0.6 (0.6) | 0.3 (0.3) | 0.3 (0.1) | ND | 0.195 (NS) |
47 | α-terpineol | 1706 | 1.8 (0.1)ab | 1.67 (0.06)b | 2.05 (0.08)a | 1.02 (0.07)c | 0.83 (0.04)d | <0.0001 |
48 | zingiberene | 1730 | 1.1 (0.1)b | 1.1 (0.2)b | 1.43 (0.04)a | 0.71 (0.08)c | 1.0 (0.1)b | 0.0001 |
49 | β-bisabolene | 1737 | 0.48 (0.02)b | 0.6 (0.1)ab | 0.7 (0.1)a | 0.29 (0.09)c | 0.44 (0.05)bc | 0.01 |
50 | naphthalene | 1751 | 0.14 (0.06)c | 0.3 (0.1)c | 0.3 (0.1)c | 2.12 (0.08)a | 1.44 (0.04)b | <0.0001 |
51 | β-sesquiphellandrene | 1779 | 0.43 (0.02) | 0.5 (0.1) | 0.51 (0.04) | 0.45 (0.09) | 0.48 (0.05) | 0.6 (NS) |
52 | α-curcumene | 1784 | 0.91 (0.07)c | 1.0 (0.1)bc | 1.26 (0.05)a | 1.0 (0.1)bc | 1.18 (0.03)ab | 0.006 |
53 | 3.5-dimethylbenzaldehyde | 1822 | 0.14 (0.04)d | 0.31 (0.08)c | 0.33 (0.09)c | 1.92 (0.09)b | 2.7 (0.2)a | <0.0001 |
54 | anethole | 1840 | 0.55 (0.04)a | 0.40 (0.03)b | 0.28 (0.03)c | 0.05 (0.02)e | 0.10 (0.02)d | <0.0001 |
55 | hexanoic acid | 1876 | 0.98 (0.05)ab | 1.03 (0.07)ab | 0.88 (0.04)b | 0.9 (0.2)ab | 1.4 (0.4)a | 0.048 |
56 | Phenol | 2018 | 0.15 (0.03) | 0.14 (0.02) | 0.16 (0.04) | 0.15 (0.06) | 0.2 (0.1) | 0.653 (NS) |
57 | p-cresol | 2094 | 0.09 (0.02) | 0.10 (0.03) | 0.09 (0.03) | 0.09 (0.04) | 0.09 (0.04) | 0.98 (NS) |
58 | m-cresol | 2102 | 0.53 (0.08) | 0.54 (0.05) | 0.56 (0.09) | 0.5 (0.1) | 0.6 (0.2) | 0.96 (NS) |
ΔNT | p | ΔHPP | p | ΔHT | p | ΔCO2 | p | ΔCO2-US | p | |
---|---|---|---|---|---|---|---|---|---|---|
SSC (brix) | 0.1 | 0.519 | 0.3 | 0.065 | 0.03 | 0.815 | −0.1 | 0.116 | 0.2 | 0.057 |
pH | 0 | - | 0 | - | 0 | - | 0 | - | 0 | - |
L* | −0.5 | 0.608 | 4.4 | 0.006 | 4.1 | <0.0001 | −0.8 | 0.495 | 0.8 | 0.669 |
a* | −4.6 | 0.0001 | −1.2 | 0.399 | −5.5 | <0.0001 | −5.4 | <0.0001 | −4.1 | 0.033 |
b* | 2.9 | 0.051 | −2.1 | 0.056 | −1.2 | <0.0001 | 3.8 | 0.001 | 4.4 | 0.031 |
ΔNT | p | ΔHPP | p | ΔHT | p | ΔCO2 | p | ΔCO2-US | p | |
---|---|---|---|---|---|---|---|---|---|---|
ethyl acetate | −11.10 | <0.0001 | 3.61 | 0.001 | 0.03 | 0.871 | −0.44 | 0.436 | −1.21 | 0.015 |
2-pentanone | 0.01 | 0.422 | −0.74 | 0.001 | −0.06 | 0.442 | −0.02 | 0.506 | 0.09 | 0.025 |
methyl 2-methylbutanoate | −1.88 | 0.0001 | 1.68 | 0.0001 | 0.10 | 0.182 | 0.003 | 0.945 | −0.14 | 0.002 |
α-pinene | 3.22 | 0.029 | 5.61 | 0.001 | −1.54 | 0.122 | −0.80 | 0.0001 | −2.22 | 0.0001 |
toluene | −0.06 | 0.243 | −0.10 | 0.239 | 0.11 | 0.015 | −0.01 | 0.819 | −0.47 | 0.007 |
ethyl 2-methylbutanoate | −4.58 | <0.0001 | 3.27 | 0.001 | 0.35 | 0.009 | 0.16 | 0.295 | −0.63 | 0.011 |
camphene | 22.21 | 0.020 | 35.20 | 0.0001 | −5.71 | 0.134 | −2.50 | <0.0001 | −11.35 | 0.001 |
hexanal | 1.46 | 0.003 | −1.01 | 0.014 | −0.32 | 0.029 | −0.28 | 0.044 | −1.01 | 0.001 |
β-pinene | −8.65 | 0.001 | −6.25 | 0.002 | −4.66 | 0.001 | −0.32 | 0.001 | −1.31 | 0.0001 |
isoamyl acetate | −1.65 | 0.002 | 2.07 | <0.0001 | −0.42 | 0.182 | DL | - | −0.85 | 0.0001 |
α-phellandrene | 0.80 | 0.028 | 0.27 | 0.326 | −1.38 | 0.024 | −0.21 | 0.013 | −0.71 | <0.0001 |
β-myrcene | −0.25 | 0.783 | −2.30 | 0.013 | −0.35 | 0.656 | −0.87 | 0.0001 | −2.80 | <0.0001 |
α-terpinene | −0.46 | 0.036 | −0.17 | 0.074 | 0.15 | 0.384 | −0.05 | 0.020 | −0.17 | 0.001 |
methyl hexanoate | −1.04 | 0.0001 | 1.39 | <0.0001 | −0.03 | 0.682 | −0.03 | 0.449 | −0.21 | 0.003 |
limonene | −133.48 | 0.001 | −120.22 | 0.001 | −27.38 | 0.199 | −19.96 | <0.0001 | −43.35 | 0.0001 |
1.8-cineole | 0.54 | 0.043 | 0.42 | 0.021 | −0.01 | 0.961 | 0.03 | 0.820 | −1.53 | <0.0001 |
β-phellandrene | 11.71 | 0.015 | −12.38 | 0.002 | −5.07 | 0.075 | −2.83 | 0.0001 | −10.75 | 0.0001 |
(E)-2-hexenal | 0.83 | <0.0001 | −0.33 | 0.005 | 0.11 | 0.221 | 0.23 | 0.024 | 0.11 | 0.310 |
2-pentyl furan | −0.30 | 0.001 | −0.27 | <0.0001 | 0.05 | 0.317 | −0.06 | 0.003 | −0.24 | <0.0001 |
ethyl hexanoate | −2.32 | 0.0001 | 1.26 | 0.0001 | −0.09 | 0.252 | −0.19 | 0.019 | −0.75 | <0.0001 |
γ-terpinene | −16.68 | 0.001 | −15.61 | 0.001 | −4.62 | 0.105 | −1.26 | <0.0001 | −3.71 | <0.0001 |
styrene | 0.41 | 0.161 | −0.15 | 0.007 | 0.04 | 0.003 | ND | - | −0.22 | 0.001 |
p-cymene | −4.31 | 0.003 | −3.78 | 0.001 | −1.47 | 0.027 | −0.57 | 0.001 | −1.92 | <0.0001 |
hexyl acetate | −0.94 | <0.0001 | −0.04 | 0.398 | −0.02 | 0.728 | −0.05 | 0.346 | −0.53 | 0.001 |
terpinolene | −0.06 | 0.714 | −1.16 | 0.001 | −0.01 | 0.976 | −0.12 | 0.005 | −0.37 | 0.0001 |
2-octanone | −0.09 | 0.390 | −0.43 | 0.099 | 0.01 | 0.721 | 0.12 | 0.680 | −0.11 | 0.271 |
octanal | 0.003 | 0.970 | 0.40 | 0.392 | −0.39 | 0.002 | −0.02 | 0.895 | −1.09 | 0.009 |
(Z)-3-hexen-1-ol acetate | −0.78 | <0.0001 | 0.02 | 0.625 | −0.03 | 0.317 | −0.07 | 0.056 | −0.28 | 0.0001 |
6-methyl 5-hepten-2-one | 0.78 | 0.001 | 0.09 | 0.397 | 0.07 | 0.310 | 0.10 | 0.256 | −0.75 | 0.001 |
1-hexanol | 22.11 | 0.004 | −25.08 | 0.001 | 1.43 | 0.127 | −1.58 | 0.429 | −23.28 | 0.002 |
(E)-3-hexen-1-ol | 2.31 | 0.0001 | −0.83 | 0.001 | 0.13 | 0.480 | 0.32 | 0.091 | −0.52 | 0.050 |
(Z)-3-hexen-1-ol | −0.95 | <0.0001 | 0.04 | 0.574 | 0.02 | 0.516 | −0.03 | 0.273 | −0.28 | 0.001 |
2-nonanone | −1.45 | 0.017 | −2.58 | 0.001 | −0.28 | 0.124 | −0.36 | 0.005 | −2.64 | 0.0001 |
nonanal | −0.01 | 0.984 | 1.15 | 0.191 | −0.78 | 0.063 | 0.18 | 0.577 | −1.91 | 0.075 |
furfural | −1.48 | 0.340 | 0.80 | 0.059 | 2.19 | 0.048 | 1.40 | 0.185 | −0.60 | 0.643 |
tetramethylbenzene 1.2.3.4 | ND | - | ND | - | ND | - | −0.16 | 0.102 | 1.14 | <0.0001 |
2-ethyl-1-hexanol | −0.01 | 0.862 | 0.48 | 0.012 | 1.67 | <0.0001 | 0.46 | 0.0001 | −2.54 | 0.0001 |
decanal | −0.20 | 0.214 | 1.83 | 0.319 | −0.18 | 0.230 | −0.19 | 0.114 | −0.58 | 0.029 |
benzaldehyde | −0.61 | 0.0001 | 1.36 | 0.0001 | 0.51 | 0.001 | 0.82 | 0.024 | −0.08 | 0.869 |
linalool | 0.11 | 0.201 | −0.19 | 0.065 | 0.09 | 0.102 | 0.23 | 0.006 | −0.29 | 0.008 |
hexadecane | 0.05 | 0.001 | ND | - | ND | - | ND | - | ND | - |
4-terpineol | 1.03 | 0.001 | 1.18 | 0.0001 | 0.58 | 0.0001 | 0.06 | 0.392 | −0.17 | 0.004 |
2-octen-1-ol acetate | −0.45 | 0.073 | −0.96 | 0.005 | 0.02 | 0.870 | −0.01 | 0.845 | −0.40 | 0.0001 |
1-hexadecene | −0.11 | 0.469 | −0.74 | 0.208 | −0.47 | 0.148 | −0.56 | 0.288 | 0.04 | 0.468 |
acetophenone | −0.19 | 0.085 | 0.20 | 0.139 | −0.20 | 0.126 | −0.36 | 0.078 | −0.64 | 0.189 |
unidentified hydrocarbon | 0.50 | 0.234 | −1.24 | 0.676 | −2.62 | 0.159 | −1.27 | 0.472 | −0.15 | 0.136 |
heptadecane | ND | - | −0.20 | 0.607 | −0.25 | 0.201 | −0.13 | 0.500 | ND | - |
α-terpineol | 0.13 | 0. 252 | 0.20 | 0.047 | 0.09 | 0.161 | 0.10 | 0.091 | −0.45 | 0.0001 |
zingiberene | 0.19 | 0.033 | −0.22 | 0.112 | −0.06 | 0.144 | −0.47 | 0.0001 | −0.78 | 0.0001 |
β-bisabolene | 0.00 | 1.000 | −0.25 | 0.033 | −0.10 | 0.188 | −0.15 | 0.044 | −0.35 | 0.0001 |
naphthalene | 0.29 | 0.095 | −0.11 | 0.225 | −0.12 | 0.241 | 0.03 | 0.899 | 1.33 | <0.0001 |
β-sesquiphellandrene | 0.08 | 0.005 | −0.18 | 0.077 | 0.01 | 0.902 | −0.18 | 0.035 | −0.36 | 0.001 |
α-curcumene | 0.04 | 0.450 | −0.20 | 0.111 | −0.10 | 0.087 | −0.64 | 0.002 | −0.93 | <0.0001 |
3.5-dimethylbenzaldehyde | 0.08 | 0.038 | −0.04 | 0.603 | 0.34 | 0.015 | 2.27 | 0.0001 | 0.88 | 0.010 |
anethole | −0.24 | 0.001 | −0.05 | 0.066 | 0.01 | 0.842 | −0.003 | 0.820 | −0.10 | 0.0001 |
hexanoic acid | 0.16 | 0.024 | −0.14 | 0.116 | 0.15 | 0.272 | 0.14 | 0.263 | −0.47 | 0.108 |
phenol | −0.04 | 0.050 | 0.01 | 0.621 | −0.02 | 0.566 | −0.03 | 0.587 | −0.11 | 0.153 |
p-cresol | −0.02 | 0.251 | −0.02 | 0.374 | 0.00 | 1.0 | −0.01 | 0.795 | −0.03 | 0.270 |
m-cresol | −0.09 | 0.172 | −0.03 | 0.647 | −0.02 | 0.799 | −0.05 | 0.541 | −0.17 | 0.144 |
Sample Availability: Samples of the compounds are available from the authors. |
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Mosca, A.C.; Menghi, L.; Aprea, E.; Mazzucotelli, M.; Benedito, J.; Zambon, A.; Spilimbergo, S.; Gasperi, F. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules 2020, 25, 5598. https://doi.org/10.3390/molecules25235598
Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules. 2020; 25(23):5598. https://doi.org/10.3390/molecules25235598
Chicago/Turabian StyleMosca, Ana Carolina, Leonardo Menghi, Eugenio Aprea, Maria Mazzucotelli, Jose Benedito, Alessandro Zambon, Sara Spilimbergo, and Flavia Gasperi. 2020. "Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice" Molecules 25, no. 23: 5598. https://doi.org/10.3390/molecules25235598