Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Pa
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Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis O. Benjamin 1,2 & D. Gamrasni 1,3
Received: 18 August 2015 / Accepted: 4 November 2015 # Springer Science+Business Media New York 2015
Abstract The taste profile of the juice from four cultivars of pomegranate (PMG) (‘Shani’, ‘Acco’, ‘Emeq’, and ‘116’) was evaluated using an electronic tongue in comparison with commonly used methods such as chemical analysis and a sensory panel. Estimated intensity of taste (EIT) for sourness, astringency and bitterness (including the aftertaste) were calculated according to the linear range outputs of citric acid, tannic acid and iso-alpha acid solutions. The aftertaste EITast and EITbit values showed good correlations with the sensory panel scores, R2 =0.92 and R2 =0.78, respectively. Six PMG juices were discriminated based on the taste profile results from the e-tongue sensors and the sensory panel. Sourness and sweetness attributes were the main factors for the variance axis (F1=53.2 %) with the juice of ‘116’ being the most sour. Bitterness and astringency were plotted on the second axis, positioning the cvs. ‘Shani’ and ‘Organic Acco’ with positive correlations. The sensors for astringency and bitterness were significantly correlated with the polyphenol and hydrolysable tannin contents. The e-tongue could be used to monitor PMG juice quality in shelf life, mainly for changes in astringency.
Keywords Pomegranate juice . Electronic tongue . Astringency . Taste profile . Sensory panel
* O. Benjamin [email protected] 1
Department of Food Sciences, Tel Hai Academic College, D.N. Upper Galilee, Kiryat Shmona 12210, Israel
2
MIGAL–Galilee Research Centre, P.O. Box 831, Kiryat Shmona 11016, Israel
3
Fruit Storage Research Laboratory, Kyriat Shmona 10200, Israel
Introduction The increasing popularity of pomegranate (Punica granatum L.) fruit and juice is related to the growing recognition by consumers that pomegranate (PMG) is a rich source of healthy ingredients. The fruit or juice has proven health benefits for prevention of cardiovascular diseases, diabetes, and cancer (Johanningsmeier and Harris 2011; Viuda-Martos et al. 2010). The rich content of phenolic compounds, including anthocyanin, lignans, and tannins, contributes to the high antioxidant activity of the fruit (Tezcan et al. 2009). The fruit has a wide growing diversity from tropical to subtropical countries with more than 500 known pomegranate varieties that comprise several cultivated species. Among them, ‘Acco’, ‘Emeq’, ‘Shani’, and ‘116’ were developed in Israel by conventional breeding aimed at early harvesting. The lateharvested ‘Wonderful’ cultivar was originally developed in the USA and further genetically improved in Israel. The flavor profile of PMG fruit varies significantly between the cultivars as well as growth locations. The quality attributes differ in taste, aroma, seed size and texture, color and fruit size (Mayuoni-Kirshinbaum and Porat 2014). The P
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