October 27/Manhattan, Kan./Chemical & Chemistry -- According to recent research from the U.S., "The quality parameters of one commercial pomegranate juice mixed with five different concentrations of blueberry, blackberry or raspberry juices were studied. The pH, total soluble solids content, titratable acidity and total phenolic content were determined."
"To understand the aroma differences of the juices, solid phase microextraction-gas chromatography-mass spectrometry was used to determine the volatile compounds present in the mixtures. A consumer study also was carried out to relate consumer ratings to the instrumental data and to determine acceptance and possible modifications of the designed juices. Four juices received the highest scores in overall consumer liking: pomegranate/blueberry juice with 20% and 50% of blueberry, pomegranate/blackberry with 10% of blackberry, and pomegranate/raspberry with 10% of raspberry. The main characteristics in these juices were: a high maturity index (from 13.9 to 16.5), low acidity (0.79 to 1.09g citric acid 100 per milliliter juice), and the presence of aromatic compounds typical in blueberries such as 6-methyl-5-hepten-2-one, alpha-terpineol, and E-nerol. The total phenolic content was significantly higher in the pomegranate/blackberry 90%/10% sample, raising around 3500mg gallic acid equivalents per liter, and could be a positive determinant for consumers interested in purchasing healthful products. Practical Application The data presented in this article will help the juice industry, in the U.S. and elsewhere, to understand the consumer's preferences for pomegranate blended juices," wrote L. Vazquezaraujo and colleagues, Kansas State University.
The researchers concluded, "Pomegranate juices have high antioxidant content, which makes these juices more desirable for the health-conscious consumer of today."
Vazquezaraujo and colleagues published their study in the Journal of Food Science ("Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries." Journal of Food Science, 2010;75(7):S398-S404).
For additional information, contact L. Vazquezaraujo, Kansas State University, Dept. of Human Nutrition, Sensory Anal Center, Manhattan, KS 66506.
From the November 15, 2010, Prepared Foods E-dition
