Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate

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dc.authoridG��L�, GAMZE/0000-0001-7317-6101
dc.contributor.authorSalman, Eda
dc.contributor.authorGuclu, Gamze
dc.contributor.authorPehlivan, Zeynep Yaren
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2026-02-27T07:33:02Z
dc.date.available2026-02-27T07:33:02Z
dc.date.issued2025
dc.description.abstractKey odorants of juices of pomegranate fruits of Hicaz variety obtained from different juice production stages (fresh: FrPJ, pasteurized: PPJ, filtered: FiPJ, and concentrated: CPJ) were examined. Processing significantly impacted the volatile compounds. The FrPJ and PPJ samples had higher concentrations of aroma compounds than the FiPJ and CPJ samples. A total of 38 aroma substances were identified in the FrPJ sample while 37, 35, and 21 compounds were detected in the PPJ, FiPJ, and CPJ samples, respectively. Phenylethyl alcohol was the dominant key odorant. The total phenolic contents (TPC) and antioxidant activities (AA) of the samples changed significantly. The CPJ sample had the highest TPC and AA due to increased release of phenolics during the concentration process; thus, this process increased the TPC and AA significantly, altering both aroma and bioactive properties. The results emphasize the importance of processing methods in preserving the nutritional and sensory qualities of pomegranate juice.
dc.description.sponsorshipCukurova University Research Fund [FYL-2016-5855]
dc.description.sponsorshipWe thank Cukurova University Research Fund for its financial support (Project number: FYL-2016-5855) . Also, we would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkiye for his outstanding editing.
dc.identifier.doi10.1016/j.foodchem.2025.142856
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39824075
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2025.142856
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4427
dc.identifier.volume472
dc.identifier.wosWOS:001401474700001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectPomegranate juice
dc.subjectAroma-active compounds
dc.subjectOlfactometry
dc.subjectAntioxidant activity
dc.titleChanges in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate
dc.typeArticle

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