Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
- Purée preparation: figs (F), jujubes (J), or quinces (Q) were peeled, ground, and heated at 80 °C in a Thermomix device (Vorwerk, Wuppertal, Germany); 10 mL of rhubarb juice per 1 kg of fruit were added to prevent enzymatic browning of the fruit due to the high oxalic acid concentration which chelates copper from the active site of polyphenol oxidase (PPO) [11,12]. After, the particle size of the mixture was reduced in a blender (Symbio, Zelmer, Rzeszów, Poland) until getting a thin purée. Then, the samples were cooled to room temperature.
- Pomegranate juice preparation: pomegranate fruits (Mollar de Elche and Wonderful, PM and PW, respectively) were cut in halves, and arils were manually separated from the husk and ground in a Thermomix to obtain the pomegranate juices.
- Partial products in appropriate proportions preparation: purée and juices samples, immediately after their preparation, were mixed in the proportions 40:60 (40F:60 PM; 40F:60PW; 40J:60 PM; 40J:60PW; 40Q:60 PM; 40Q:60PW) and 60:40 (60F:40 PM; 60F:40PW; 60J:40 PM; 60J:40PW; 60Q:40 PM; 60Q:40PW), obtaining 12 samples. Then, the products were heated to 100 °C, put into glass jars (130 mL) and pasteurized (10 min at 90 °C).
2.2. Volatile Compounds
2.3. Sensory Evaluation with Trained Panel
2.4. Statistical Analysis
3. Results and Discussion
3.1. Volatile Profile and Composition
- Alcohols (ALCs): 3-hexen-1-ol (V3), 1-hexanol (V4), 1-octanol (V14), and 2-ethyl-1-hexanol (V15);
- Aldehydes (ALDs, total aldehydes): hexanal (V1), 2-heptenal (V8), octanal (V11), and nonanal (V18);
- Esters (ESTs): hexyl acetate (V12), and ethyl octanoate (V19);
- Furans (FURs): furfural (V2), and 5-HMF (V21);
- Ketones (KETs): 3-heptanone (V5), 3-octanone (V9), and β-damascenone (V22);
- Terpenes (TEs): α-pinene (V6), β-pinene (V7), α-terpinene (V10), limonene (V13) and α-gurjunene (V23);
- Terpenoids (TOs): linalool oxide (V16), linalool (V17), and terpinen-4-ol (V20).
3.2. Descriptive Sensory Analysis
3.3. Principal Component Analysis and Pearson’s Correlations
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Descriptor | Definition | References |
---|---|---|
Odor/Flavor attributes | ||
Pomegranate | Sweet and fruity flavor associated with pomegranate | Freshly harvested pomegranate at optimum maturity index, cv. Wonderful = 8.0 |
Freshly harvested pomegranate at optimum maturity index, cv. Mollar de Elche = 5.0 | ||
Fig | Sweet and fruity flavor associated with figs | Freshly harvested fig, cv. Colar = 9.0 |
Jujube | Sweet and fruity flavor associated with jujube | Freshly picked jujubes at best picking time, cv. Grande de Albatera = 9.0 |
Quince | A floral, fresh, and fruity aromatics associated with quince | Freshly harvested quinces, cv. Vranja = 6.5 |
Apple | Aromatic compounds associated with processed apple juice and cooked apples | Hacendado mango–apple nectar = 5.5 |
Pear | Sweet, slightly musty, floral, honey/caramel-like, fruity aromatic associated with ripe pears | Hacendado pear nectar = 6.5 |
Grape must | Sweet and fruity aromatics from fresh grapes | Grape juice (Welch’s Concord) = 10 |
Cranberry | Aromatic associated with cranberries | Fresh cranberries = 10 |
Floral | Sweet, heavy aromatics blend of a combination of flowers | Geraniol (1000 mg L−1) = 4.0 |
Green | Green, fresh aromatics associated with green vegetables and newly cut vines and stems; related to cucumber | Trans-2-hexen-1-ol 5000 ppm = 4.0 |
Heinz tomato ketchup (vinegar) = 4.5 | ||
Freshly sliced tomatoes = 10.0 | ||
Basic tastes | ||
Sweet | The fundamental factor associated with a sucrose solution | 3% sucrose solution = 2.0 |
6% sucrose solution = 4.0 | ||
12% sucrose solution = 8.0 | ||
Sour | The taste factor associated with some organic acid, specifically citric acid | 0.043% citric acid solution = 2.0 |
0.064% citric acid solution = 3.0 | ||
0.120% citric acid solution = 5.0 | ||
0.168% citric acid solution = 7.0 | ||
Bitter | The taste factor associated with a caffeine or quinine solution | 0.008% caffeine solution = 1.0 |
0.15% citric acid solution = 2.0 | ||
Astringent | Dry sensation on the surface of the tongue or mouth associated with alum solution | 0.03% alum solution = 1.5 |
0.05% alum solution = 2.5 | ||
0.1% alum solution = 5.0 | ||
Texture | ||
Fiberness | Geometric property of the texture linked with the perception of the shape and orientation of the particles in the product | Fresh jujube purée (100%) = 9 |
Diluted jujube purée (1:1) = 4.5 | ||
Consistency | The force required to move the product across the tongue | Distilled water = 1 |
Condensed milk = 10 | ||
Defect | ||
Cooked | Reminiscent aromatic compounds of fruit and/or vegetables after heating | Frozen orange concentrate (Minute Maid)-reconstituted = 4 |
Code | Compounds ‡ | Material γ | RT (min) | Retention Indexes † | Descriptors ‡ | |
---|---|---|---|---|---|---|
Exp | Lit | |||||
V1 | hexanal | F, J, Q | 6.76 | 830 | 835 | Fatty, green |
V2 | furfural | F, J, Q | 8.58 | 894 | 899 | Almond, woody |
V3 | 3-hexen-1-ol | F, J, Q | 8.85 | 902 | 905 | Banana |
V4 | 1-hexanol | F, J, Q | 9.11 | 909 | 912 | Green, herbaceous |
V5 | 3-heptanone | F, J, Q | 9.81 | 927 | 923 | Green, fruity, fatty |
V6 | α-pinene | F | 10.13 | 935 | 937 | Woody |
V7 | β-pinene | F, Q | 12.47 | 995 | 998 | Woody |
V8 | 2-heptenal | F, J, Q | 12.99 | 1007 | 904 | Apple, lemon, green, spicy |
V9 | 3-octanone | F, J, Q | 13.33 | 1015 | 1024 | Banana, berry, spicy, green |
V10 | α-terpinene | J, Q | 14.12 | 1032 | 1034 | Berry, lemon, vegetable |
V11 | octanal | F, J, Q | 14.52 | 1042 | 1029 | Honey, fruity, fatty, citrus |
V12 | hexyl acetate | F, J, Q | 14.57 | 1042 | 1042 | Apple, cherry, floral, pear |
V13 | limonene | F, J | 14.75 | 1046 | 1046 | Lemon, orange, citrus |
V14 | 1-octanol | F | 15.75 | 1068 | 1123 | Citrus, fatty, woody |
V15 | 2-ethyl-1-hexanol | F, Q | 15.83 | 1069 | 1070 | Oily, rose, sweet |
V16 | linalool oxide | J | 17.82 | 1112 | 1114 | Floral |
V17 | linalool | F, J, Q | 19.08 | 1138 | 1142 | Lemon, orange, floral |
V18 | nonanal | F, J | 19.29 | 1142 | 1154 | Apple, coconut, grape |
V19 | ethyl octanoate | F | 22.95 | 1218 | 1231 | Apricot, floral, pear |
V20 | terpinen-4-ol | F | 23.18 | 1222 | 1226 | Citrus, woody, herbaceous |
V21 | 5-HM | F, J, Q | 28.84 | 1340 | 1362 | Butter, caramel, musty |
V22 | β-damascenone | F, J | 33.46 | 1438 | 1459 | Apple, herbaceous, woody |
V23 | α-gurjunene | F | 33.64 | 1442 | 1436 | Woody |
ANOVA (AN) † | Fig Smoothies | AN | Jujube Smoothies | AN | Quinces Smoothies | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
40F:60 PM | 60F:40 PM | 40F:60PW | 60F:40PW | 40J:60 PM | 60J:40 PM | 40J:60PW | 60J:40PW | 40Q:60 PM | 60Q:40 PM | 40Q:60PW | 60Q:40PW | AN | F | J | Q | ||||
ALCs | |||||||||||||||||||
V3 | *** | 25.1 ± 5.02a ‡ | 0.46 ± 0.09c | 6.80 ± 1.36b | 3.19 ± 0.64bc | *** | 13.0 ± 3.73a | 11.6 ± 0.94a | 4.71 ± 2.33b | 12.7 ± 6.05a | *** | 23.6 ± 9.75a | 2.28 ± 0.80c | 4.02 ± 0.32c | 10.9 ± 2.17b | NS | 8.89 ± 11.1 | 10.5 ± 3.91 | 10.2 ± 9.66 |
V4 | *** | 13.7 ± 2.74a | nd | 8.38 ± 1.68b | 4.48 ± 0.90bc | ** | 9.34 ± 2.32b | 5.73 ± 0.79bc | 3.94 ± 1.15c | 10.8 ± 2.17a | *** | 18.2 ± 6.19a | 7.56 ± 1.02b | 5.12 ± 1.07b | 15.2 ± 3.05a | NS | 8.85 ± 4.62 | 7.46 ± 3.18 | 11.5 ± 6.20 |
V14 | NS | 1.02 ± 0.20 | 0.84 ± 0.17 | 0.66 ± 0.13 | nd ϒ | nd | nd | nd | nd | nd | nd | nd | nd | – | – | – | – | ||
V15 | * | 4.14 ± 0.83a | 0.87 ± 0.17b | 0.56 ± 0.11b | 0.72 ± 0.14b | nd | nd | nd | nd | NS | 0.44 ± 0.09 | nd | 0.38 ± 0.08 | 0.56 ± 0.11 | NS | 1.57 ± 1.72 | – | 0.34 ± 0.24 | |
∑ALCs | 44.0 | 2.17 | 16.4 | 8.39 | 22.3 | 17.3 | 8.65 | 23.5 | 42.24 | 9.84 | 9.52 | 26.7 | |||||||
ALDs | |||||||||||||||||||
V1 | *** | 19.0 ± 3.80a | 2.23 ± 0.45c | 3.81 ± 0.76c | 8.41 ± 1.68b | *** | 3.89 ± 1.52c | 19.7 ± 3.73a | 5.32 ± 0.86c | 10.9 ± 1.98b | *** | 29.8 ± 13.7a | 1.06 ± 0.15c | 3.09 ± 0.62bc | 5.91 ± 1.18b | NS | 8.36 ± 7.55 | 8.94 ± 7.15 | 9.96 ± 13.4 |
V8 | * | 3.88 ± 0.78a | 1.05 ± 0.21b | 1.24 ± 0.25b | 1.49 ± 0.30b | *** | 4.55 ± 2.74c | 19.5 ± 3.90a | 7.31 ± 1.46b | 19.1 ± 3.83a | NS | 0.37 ± 0.04 | nd | 0.27 ± 0.05 | 0.32 ± 0.06 | * | 1.91 ± 1.32b | 12.6 ± 7.82a | 0.24 ± 0.16c |
V11 | ** | 2.66 ± 0.53ab | 5.63 ± 1.13a | 1.13 ± 0.23b | 1.66 ± 0.33b | * | 1.06 ± 1.42b | 4.69 ± 0.94a | 2.84 ± 0.57b | 3.60 ± 0.72ab | ** | 0.55 ± 0.11b | 0.22 ± 0.03b | 18.3 ± 3.66a | 0.61 ± 0.12b | NS | 2.77 ± 2.01 | 3.05 ± 1.53 | 4.92 ± 8.93 |
V18 | ** | 5.97 ± 1.19a | 1.80 ± 0.36b | 3.45 ± 0.69ab | 4.75 ± 0.95a | NS | 1.45 ± 1.60 | 3.48 ± 0.67 | 3.45 ± 0.67 | 2.60 ± 0.50 | nd | nd | nd | nd | NS | 3.99 ± 1.79 | 2.65 ± 0.93 | – | |
∑ALDs | 31.5 | 10.7 | 9.63 | 16.3 | 11.0 | 47.4 | 18.9 | 36.2 | 30.7 | 1.28 | 21.7 | 6.84 | |||||||
ESTs | |||||||||||||||||||
V12 | *** | 4.22 ± 0.84b | 3.26 ± 0.65b | 2.21 ± 0.44b | 16.2 ± 3.23a | ** | 1.82 ± 4.74b | 3.37 ± 0.67b | 8.20 ± 1.64a | 2.87 ± 0.57b | ** | 3.30 ± 0.66b | nd | 4.68 ± 0.94a | 0.53 ± 0.11c | NS | 6.46 ± 6.52 | 4.06 ± 2.83 | 2.13 ± 2.23 |
V19 | NS | 0.96 ± 0.19 | 1.53 ± 0.31 | 0.05 ± 0.01 | 1.75 ± 035 | nd | nd | nd | nd | nd | nd | nd | nd | – | – | – | – | ||
∑ESTs | 5.18 | 4.79 | 2.26 | 18.0 | 1.82 | 3.37 | 8.20 | 2.87 | 3.30 | nd | 4.68 | 0.53 | |||||||
FURs | |||||||||||||||||||
V2 | ** | 0.50 ± 0.10b | 1.10 ± 0.22b | 3.65 ± 0.73a | 0.72 ± 0.14b | NS | 2.95 ± 0.39 | 1.55 ± 0.52 | 2.59 ± 0.31 | 2.09 ± 0.42 | ** | 1.91 ± 0.32b | 3.17 ± 0.36a | 1.80 ± 0.45b | 3.65 ± 0.73a | NS | 1.49 ± 1.46 | 2.29 ± 0.61 | 2.63 ± 0.92 |
V21 | *** | 0.55 ± 0.11c | 19.2 ± 3.84b | 47.7 ± 9.55a | 22.3 ± 4.46b | *** | 37.7 ± 12.3a | 7.19 ± 1.44c | 45.1 ± 9.01a | 13.7 ± 2.74b | NS | 14.2 ± 2.83d | 79.0 ± 15.8a | 25.7 ± 5.13c | 55.3 ± 11.1b | NS | 22.5 ± 19.4 | 25.9 ± 18.3 | 43.5 ± 29.3 |
∑FURs | 1.05 | 20.3 | 51.4 | 23.0 | 40.7 | 8.74 | 47.7 | 15.8 | 16.1 | 82.2 | 27.5 | 59.0 | |||||||
KETs | |||||||||||||||||||
V5 | *** | 0.46 ± 0.09b | 0.35 ± 0.07b | Nd | 15.5 ± 3.10a | * | nd | 2.78 ± 0.56a | nd | nd | NS | nd | 1.00 | nd | nd | – | – | – | – |
V9 | *** | 0.99 ± 0.20b | 52.8 ± 10.6a | 0.86 ± 0.17b | 0.65 ± 0.13b | *** | 2.00 ± 1.77c | 14.5 ± 2.50a | 4.00 ± 0.80b | 13.8 ± 2.37a | * | 0.41 ± 0.08b | nd | 0.41 ± 0.08b | 1.61 ± 0.32a | NS | 13.8 ± 26.0 | 7.57 ± 5.38 | 0.61 ± 0.69 |
V22 | * | 2.46 ± 0.49b | nd | Nd | 5.67 ± 1.13a | ** | 5.47 ± 0.94a | nd | 3.00 ± 0.60b | 0.94 ± 0.19bc | nd | nd | nd | nd | 2.03 ± 2.69 | 2.35 ± 2.43 | – | ||
∑KETs | 3.91 | 53.2 | 0.86 | 21.8 | 7.47 | 17.3 | 7.00 | 14.7 | 0.41 | 1 | 0.41 | 1.61 | |||||||
TEs | |||||||||||||||||||
V6 | * | 3.86 ± 0.77a | 0.60 ± 0.12b | 1.27 ± 0.25b | 0.89 ± 0.18b | nd | nd | nd | nd | nd | nd | nd | nd | – | – | – | – | ||
V7 | * | 1.21 ± 0.24b | 0.23 ± 0.05b | 3.46 ± 0.69a | 1.04 ± 0.21b | nd | nd | nd | nd | *** | 3.58 ± 1.56a | 2.38 ± 0.10ab | 0.50 ± 0.34b | 1.61 ± 0.32bc | NS | 1.48 ± 1.38 | – | 2.02 ± 1.30 | |
V10 | nd | nd | Nd | nd | ** | 8.60 ± 2.61a | 0.47 ± 0.09b | 2.86 ± 0.57ab | 1.00 ± 0.20b | * | 2.89 ± 1.06a | 1.90 ± 0.27ab | 0.70 ± 0.14b | 1.64 ± 0.33ab | NS | – | 3.22 ± 3.70 | 1.78 ± 0.90 | |
V13 | NS | 1.91 ± 0.38 | 1.35 ± 0.27 | 0.71 ± 0.14 | 2.26 ± 0.45 | * | 7.10 ± 1.68a | 2.04 ± 0.41b | 3.13 ± 0.63b | 3.08 ± 0.62b | nd | nd | nd | nd | NS | 1.56 ± 0.68 | 3.84 ± 2.23 | – | |
V23 | ** | 2.14 ± 0.43b | 0.60 ± 0.12c | 4.48 ± 0.90a | 0.66 ± 0.13c | nd | nd | nd | nd | nd | nd | nd | nd | – | – | – | – | ||
∑TEs | 9.12 | 2.78 | 9.92 | 4.85 | 15.7 | 2.51 | 5.99 | 4.08 | 6.47 | 4.28 | 1.20 | 3.25 | |||||||
TOs | |||||||||||||||||||
V16 | nd | nd | Nd | nd | NS | 0.73 ± 0.89 | 2.67 ± 0.36 | 2.58 ± 0.34 | 2.26 ± 0.31 | nd | nd | nd | nd | – | – | – | – | ||
V17 | ** | 4.00 ± 0.80a | 1.07 ± 0.21b | 1.05 ± 0.21b | 2.03 ± 0.41b | NS | 0.40 ± 0.49 | 0.73 ± 0.15 | 1.00 ± 0.20 | 0.49 ± 0.10 | *** | 0.83 ± 0.17bc | 1.45 ± 0.20b | 35.1 ± 7.01a | 2.14 ± 0.43b | NS | 2.04 ± 1.39 | 0.66 ± 0.27 | 9.87 ± 16.8 |
V20 | ** | 1.28 ± 0.26c | 4.99 ± 1.00b | 8.50 ± 1.70a | 5.65 ± 1.13ab | nd | nd | nd | nd | nd | nd | nd | nd | – | – | – | – | ||
∑TOs | 5.28 | 6.06 | 9.55 | 7.68 | 1.13 | 3.4 | 3.58 | 2.75 | 0.83 | 1.45 | 35.1 | 2.14 |
ANOVA (AN) † | Fig Smoothies | AN | Jujube Smoothies | AN | Quinces Smoothies | AN Purée Type | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
40F:60 PM | 60F:40 PM | 40F:60PW | 60F:40PW | 40J:60 PM | 60J:40 PM | 40J:60PW | 60J:40PW | 40Q:60 PM | 60Q:40 PM | 40Q:60PW | 60Q:40PW | F | J | Q | |||||
Odor | |||||||||||||||||||
Pomegranate | *** | 3.5 ± 0.5b ‡ | 2.8 ± 0.7b | 5.4 ± 0.7a | 4.9 ± 1.1a | NS | 2.3 ± 1.0 | 1.0 ± 0.4 | 1.6 ± 0.5 | 2.0 ± 0.7 | NS | 1.9 ± 1.5 | 1.1 ± 0.6 | 2.3 ± 1.3 | 2.1 ± 1.1 | ** | 4.2 ± 1.2a | 1.7 ± 0.5b | 1.9 ± 0.5b |
Fig | *** | 7.0 ± 0.1a | 7.2 ± 0.5a | 5.6 ± 0.5c | 6.3 ± 0.8b | *** | 6.5 ± 0.7a | 0.0 ± 0.0b | 0.0 ± 0.0b | ||||||||||
Jujube | NS | 4.6 ± 0.9 | 3.8 ± 0.5 | 2.8 ± 1.0 | 3.5 ± 1.9 | *** | 0.0 ± 0.0b | 3.7 ± 0.8a | 0.0 ± 0.0b | ||||||||||
Quince | *** | 7.0 ± 0.0ab | 8.6 ± 0.5a | 5.8 ± 0.5b | 8.0 ± 1.1ab | *** | 0.0 ± 0.0b | 0.0 ± 0.0b | 7.4 ± 1.3a | ||||||||||
Apple | NS | 1.5 ± 0.5 | 0.9 ± 0.7 | 1.3 ± 0.6 | 1.5 ± 0.4 | NS | 2.3 ± 1.2 | 2.3 ± 1.2 | 1.9 ± 0.9 | 3.0 ± 0.7 | * | 2.5 ± 0.6ab | 3.1 ± 1.0a | 1.5 ± 0.6b | 3.0 ± 0.7ab | ** | 1.3 ± 0.3b | 2.4 ± 0.5a | 2.5 ± 0.7a |
Pear | * | 4.7 ± 0.5a | 3.4 ± 1.3ab | 2.9 ± 0.8b | 2.8 ± 1.5b | * | 7.4 ± 0.5a | 6.1 ± 0.6ab | 5.1 ± 1.0b | 5.6 ± 1.5ab | NS | 2.6 ± 0.8 | 3.6 ± 1.1 | 2.4 ± 1.1 | 2.6 ± 1.3 | *** | 3.5 ± 0.8b | 6.1 ± 1.0a | 2.8 ± 0.6b |
Grape must | * | 5.8 ± 0.8a | 3.3 ± 1.9b | 4.4 ± 1.4ab | 2.9 ± 1.7b | * | 4.6 ± 1.5ab | 3.0 ± 1.4b | 2.9 ± 1.3b | 2.6 ± 1.1a | NS | 1.0 ± 0.4 | 1.5 ± 1.5 | 1.0 ± 0.9 | 0.8 ± 0.6 | ** | 4.1 ± 1.3a | 3.3 ± 0.9a | 1.1 ± 0.3b |
Cranberry | NS | 0.7 ± 0.6 | 0.4 ± 0.4 | 1.7 ± 0.3 | 1.2 ± 0.8 | NS | 0.5 ± 0.4 | 0.3 ± 0.3 | 0.3 ± 0.3 | 1.3 ± 0.5 | NS | 0.4 ± 0.3 | 0.6 ± 0.6 | 1.3 ± 1.2 | 1.4 ± 0.9 | NS | 1.0 ± 0.6 | 0.6 ± 0.5 | 0.9 ± 0.5 |
Floral | NS | 0.4 ± 0.5 | 0.3 ± 0.4 | 0.6 ± 0.5 | 0.5 ± 0.4 | * | 2.1 ± 0.3a | 1.0 ± 0.7ab | 1.0 ± 0.8ab | 0.6 ± 0.5b | NS | 2.0 ± 0.4 | 2.5 ± 1.2 | 1.8 ± 1.2 | 1.9 ± 1.4 | ** | 0.5 ± 0.1b | 1.2 ± 0.6b | 2.1 ± 0.3a |
Green | NS | 1.4 ± 0.6 | 0.8 ± 0.5 | 1.8 ± 0.9 | 1.4 ± 1.0 | *** | 0.6 ± 0.3b | 0.4 ± 0.3b | 0.6 ± 0.3b | 1.6 ± 0.3a | NS | 0.8 ± 0.3 | 0.6 ± 0.5 | 0.8 ± 0.9 | 1.0 ± 1.1 | NS | 1.4 ± 0.4 | 0.8 ± 0.6 | 0.8 ± 0.2 |
Basic tastes | |||||||||||||||||||
Sweet | *** | 7.5 ± 0.8a | 4.3 ± 0.8c | 6.8 ± 0.4ab | 6.3 ± 1.4b | *** | 6.4 ± 0.3a | 4.1 ± 0.9b | 5.3 ± 0.3ab | 4.5 ± 0.6b | NS | 4.0 ± 0.7 | 4.4 ± 1.4 | 3.6 ± 1.1 | 4.0 ± 0.7 | ** | 6.2 ± 1.4a | 5.1 ± 1.0ab | 4.0 ± 0.3b |
Sour | *** | 1.1 ± 0.7c | 0.9 ± 0.6c | 4.8 ± 0.4a | 3.8 ± 1.3b | *** | 1.9 ± 0.3b | 2.1 ± 1.0b | 5.6 ± 0.5a | 5.0 ± 0.0a | *** | 1.8 ± 0.9b | 2.1 ± 1.4b | 5.9 ± 1.3a | 5.3ab | NS | 2.7 ± 1.9 | 3.7 ± 1.9 | 3.8 ± 2.1 |
Bitter | NS | 0.5 ± 0.5 | 0.5 ± 0.4 | 0.5 ± 0.5 | 0.9 ± 0.7 | NS | 1.0 ± 0.4 | 1.1 ± 0.3 | 0.9 ± 0.9 | 0.9 ± 0.5 | NS | 0.8 ± 0.6 | 1.0 ± 0.7 | 1.1 ± 0.9 | 0.6 ± 1.3 | * | 0.6 ± 0.2b | 0.8 ± 0.1ab | 1.0 ± 0.2a |
Astringent | NS | 0.3 ± 0.4 | 0.3 ± 0.4 | 0.7 ± 0.6 | 0.7 ± 0.5 | NS | 1.0 ± 0.6 | 2.1 ± 0.8 | 1.1 ± 0.5 | 1.8 ± 1.0 | NS | 1.3 ± 1.2 | 1.5 ± 1.2 | 1.5 ± 0.4 | 1.1 ± 0.8 | ** | 0.5 ± 0.2b | 1.5 ± 0.5a | 1.4 ± 0.2a |
Flavor | |||||||||||||||||||
Pomegranate | *** | 2.4 ± 0.9c | 1.6 ± 0.6c | 5.8 ± 0.9a | 4.7 ± 1.2b | *** | 4.4 ± 0.5b | 2.3 ± 0.5c | 6.1 ± 0.6a | 2.9 ± 0.9c | ** | 2.6 ± 0.9ab | 1.5 ± 0.7b | 3.9 ± 0.6a | 3.0 ± 0.9ab | NS | 3.6 ± 1.9 | 3.9 ± 1.7 | 2.8 ± 1.0 |
Fig | * | 5.7 ± 0.6a | 3.9 ± 0.8b | 4.2 ± 1.0b | 4.9 ± 1.2ab | *** | 4.7 ± 0.8a | 0.0 ± 0.0b | 0.0 ± 0.0b | ||||||||||
Jujube | * | 4.1 ± 0.3b | 4.5 ± 0.6ab | 5.5 ± 0.4a | 4.8 ± 1.0ab | *** | 0.0 ± 0.0b | 4.7 ± 0.6a | 0.0 ± 0.0b | ||||||||||
Quince | * | 4.9 ± 1.7b | 6.3 ± 1.3a | 4.4 ± 1.1b | 6.6 ± 1.4a | *** | 0.0 ± 0.0b | 0.0 ± 0.0b | 5.6 ± 1.1a | ||||||||||
Apple | * | 1.1 ± 0.8b | 0.7 ± 0.4b | 2.6 ± 1.2a | 1.8 ± 1.8ab | NS | 3.3 ± 1.3 | 2.9 ± 1.5 | 2.9 ± 1.9 | 2.8 ± 1.0 | NS | 2.8 ± 1.7 | 4.0 ± 1.1 | 2.4 ± 1.1 | 3.4 ± 1.0 | ** | 1.6 ± 0.8b | 3.0 ± 0.2a | 3.2 ± 0.7a |
Pear | NS | 2.9 ± 1.4 | 1.7 ± 0.8 | 1.8 ± 1.0 | 1.9 ± 1.4 | NS | 6.6 ± 0.5 | 5.0 ± 1.4 | 4.8 ± 0.5 | 5.0 ± 1.1 | NS | 3.1 ± 1.8 | 3.4 ± 1.1 | 2.6 ± 1.5 | 3.1 ± 1.0 | *** | 2.1 ± 0.6b | 5.4 ± 0.9a | 3.1 ± 0.3b |
Grape must | ** | 4.8 ± 1.7a | 1.5 ± 0.8c | 3.6 ± 1.7ab | 2.3 ± 1.2bc | NS | 2.8 ± 1.5 | 1.6 ± 1.1 | 2.5 ± 1.3 | 2.4 ± 1.5 | NS | 1.4 ± 0.8 | 1.6 ± 1.6 | 1.6 ± 1.1 | 1.6 ± 2.0 | NS | 3.1 ± 1.4 | 2.3 ± 0.5 | 1.6 ± 0.1 |
Cranberry | *** | 0.3 ± 0.4c | 0.3 ± 0.4c | 3.8 ± 1.9a | 2.2 ± 1.6b | *** | 0.6 ± 0.5b | 0.3 ± 0.3b | 3.5 ± 0.4a | 1.5 ± 1.5b | NS | 0.5 ± 0.4 | 0.4 ± 0.5 | 1.8 ± 1.2 | 1.5 ± 1.1 | NS | 1.7 ± 1.5 | 1.5 ± 1.4 | 1.1 ± 0.7 |
Floral | NS | 0.3 ± 0.3 | 0.2 ± 0.3 | 0.3 ± 0.9 | 0.3 ± 0.3 | NS | 1.3 ± 0.6 | 0.6 ± 0.6 | 1.0 ± 0.7 | 0.9 ± 0.5 | NS | 1.1 ± 0.6 | 1.1 ± 0.9 | 1.1 ± 0.8 | 0.9 ± 0.8 | *** | 0.3 ± 0.1b | 1.0 ± 0.3a | 1.1 ± 0.1a |
Green | *** | 0.9 ± 0.4b | 0.6 ± 0.4b | 2.8 ± 1.3a | 0.9 ± 0.7b | NS | 0.9 ± 0.5 | 0.8 ± 0.9 | 2.0 ± 0.7 | 2.0 ± 1.1 | NS | 1.8 ± 1.0 | 1.4 ± 0.9 | 2.3 ± 0.9 | 1.3 ± 1.8 | NS | 1.3 ± 1.0 | 1.4 ± 0.7 | 1.7 ± 0.4 |
Texture | |||||||||||||||||||
Fiberness | NS | 0.0 ± 0.0 | 0.1 ± 0.2 | 0.0 ± 0.0 | 0.1 ± 0.2 | *** | 9.0 ± 0.0ab | 9.9 ± 0.3a | 8.6 ± 0.5b | 9.1 ± 1.0ab | NS | 3.9 ± 1.9 | 6.4 ± 3.1 | 4.9 ± 3.2 | 5.4 ± 3.1 | *** | 0.1 ± 0.0c | 9.2 ± 0.5a | 5.2 ± 1.0b |
Consistency | *** | 1.2 ± 0.4c | 8.9 ± 0.2a | 1.3 ± 0.4c | 3.8 ± 1.2b | *** | 1.0 ± 0.0d | 6.3 ± 0.3a | 2.0 ± 0.7c | 5.0 ± 0.0b | NS | 2.8 ± 0.3c | 6.8 ± 0.3b | 2.5 ± 0.4c | 8.1 ± 0.3a | NS | 3.8 ± 3.5 | 3.6 ± 2.5 | 5.1 ± 2.8 |
Defect | |||||||||||||||||||
Cooked (odor) | * | 1.1 ± 1.5ab | 0.0 ± 0.0b | 1.8 ± 1.3a | 0.0 ± 0.0b | NS | 1.4 ± 0.6 | 1.5 ± 0.9 | 0.4 ± 0.5 | 0.8 ± 0.6 | *** | 0.3 ± 0.3 | 0.6 ± 0.8 | 0.3 ± 0.3 | 0.1 ± 0.3 | NS | 0.7 ± 0.6 | 1.0 ± 0.5 | 0.3 ± 0.2 |
Cooked (flavor) | NS | 0.8 ± 0.9 | 0.0 ± 0.0 | 0.8 ± 1.0 | 0.0 ± 0.0 | NS | 0.6 ± 0.9 | 0.6 ± 0.3 | 0.4 ± 0.5 | 0.4 ± 0.5 | NS | 1.4 ± 0.9 | 0.6 ± 0.8 | 0.1 ± 0.3 | 0.3 ± 0.3 | NS | 0.4 ± 0.3 | 0.5 ± 0.1 | 0.6 ± 0.5 |
R | Odor Attributes | Basic Taste | Flavor Attributes | ||||||||||||||||
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Pom | F | J | Q | Apple | Pear | Grape | Floral | Green | Sweet | Bitter | Astringency | F | J | Q | Apple | Pear | Grape | Floral | |
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© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Issa-Issa, H.; Cano-Lamadrid, M.; Calín-Sánchez, Á.; Wojdyło, A.; Carbonell-Barrachina, Á.A. Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince). Foods 2020, 9, 926. https://doi.org/10.3390/foods9070926
Issa-Issa H, Cano-Lamadrid M, Calín-Sánchez Á, Wojdyło A, Carbonell-Barrachina ÁA. Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince). Foods. 2020; 9(7):926. https://doi.org/10.3390/foods9070926
Chicago/Turabian StyleIssa-Issa, Hanán, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło, and Ángel. A. Carbonell-Barrachina. 2020. "Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)" Foods 9, no. 7: 926. https://doi.org/10.3390/foods9070926