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Research Article | Open Access

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma recombination, and omission tests

Cong Lua, Yuyu Zhangb, Ping Zhana( ), Peng Wanga( ), Honglei Tiana( )
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Pomegranate juiceAroma-active compoundsGC-MSGC-OOdor active value (OAV)Omission tests

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 151-160
DOI: 10.1016/j.fshw.2022.07.033
Cite this article:
Lu C, Zhang Y, Zhan P, et al. Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma recombination, and omission tests. Food Science and Human Wellness, 2023, 12(1): 151-160. https://doi.org/10.1016/j.fshw.2022.07.033

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Received: 03 February 2021
Revised: 03 May 2021
Accepted: 07 June 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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