Abstract
Summary Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks. Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in ‘overripe’ and ‘off‐flavour’ odours. GC ‐ MS analysis of aroma volatile contents revealed high correlations ( r 2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference. In addition, we observed relatively high correlations ( r 2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference. According to these findings, it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles.
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Claims 8
Claim · model-written summary
Sensory quality of pomegranate arils decreased remarkably after 16 and 20 weeks of prolonged storage compared with the first 12 weeks.
- Taxon
- pomegranate
Punica granatume0 - Treatment
- prolonged storage under commercial modified atmospherese0
- Outcome
- sensory qualitye0
- Direction
- decreased remarkablye0
- Qualifier
- after 16 and, especially, 20 weekse0
- Comparator
- first 12 weeks of cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
Claim · model-written summary
Flavour acceptance preference scores of pomegranate arils were high during the first 12 weeks of cold storage at 7 °C.
- Taxon
- pomegranatePunica granatume0
- Outcome
- preference scorese0
- Direction
- highe0
- Qualifier
- during the first 12 weeks of cold storage at 7 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
Claim · model-written summary
The decrease in fruit flavour preference resulted from a decrease in typical pomegranate flavour.
- Taxon
- pomegranatePunica granatume0
- Outcome
- typical pomegranate flavoure1
- Direction
- decreasee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e1“Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in ‘overripe’ and ‘off‐flavour’ odours”
Claim · model-written summary
Overripe and off-flavour odours increased in pomegranate arils during storage, contributing to the decrease in flavour preference.
- Taxon
- pomegranatePunica granatume0
- Outcome
- ‘overripe’ and ‘off‐flavour’ odourse1
- Direction
- increasese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e1“Descriptive flavour analyses by a trained sensory panel revealed that the decrease in fruit flavour preference resulted mainly from a decrease in typical pomegranate flavour and increases in ‘overripe’ and ‘off‐flavour’ odours”
Claim · model-written summary
Accumulation of ethanol and ethyl acetate correlated highly (r2 > 0.9) with the decrease in fruit flavour preference.
- Taxon
- pomegranatePunica granatume0
- Compound
- ethanol and ethyl acetatee2
- Outcome
- fruit flavour preferencee2
- Direction
- decreasee2
- Value
- r 2 > 0.9e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e2“high correlations ( r 2 > 0.9) between accumulation of the ethanol fermentation products ethanol and ethyl acetate and the observed decrease in fruit flavour preference”
Claim · model-written summary
Accumulation of sesquiterpene volatiles correlated highly (r2 > 0.7) with the decrease in fruit flavour preference.
- Taxon
- pomegranatePunica granatume0
- Compound
- sesquiterpene volatilese3
- Outcome
- flavour preferencee3
- Direction
- decreasee3
- Value
- r 2 > 0.7e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e3“relatively high correlations ( r 2 > 0.7) between the accumulation of various sesquiterpene volatiles and the decrease in flavour preference”
Claim · model-written summary
The decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products.
- Taxon
- pomegranatePunica granatume0
- Compound
- ethanol fermentation productse4
- Outcome
- decrease in flavour preferencee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e4“it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles”
Claim · model-written summary
The decrease in flavour preference most likely resulted from massive accumulation of sesquiterpene volatiles.
- Taxon
- pomegranatePunica granatume0
- Compound
- sesquiterpene volatilese4
- Outcome
- decrease in flavour preferencee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flavour acceptance tests of ‘Wonderful’ pomegranate arils during prolonged storage under commercial modified atmospheres conditions yielded high preference scores during the first 12 weeks of cold storage at 7 °C, but sensory quality decreased remarkably after 16 and, especially, 20 weeks”
e4“it is suggested that the decrease in flavour preference most likely resulted from massive accumulation of ethanol fermentation products and sesquiterpene volatiles”
The same questions in other papers
storage · quality: general · Punica granatum (pomegranate)Positive and negative results
3 papers in the same direction as this paper · 11 in the opposite direction
- positive
- positive
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11 papers more in this group
See all 15 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.