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Volatile composition and descriptive sensory analysis of pomegranate juice and wine

✍ Scribed by Andreu-Sevilla, Antonio J.; Mena, Pedro; Martí, Nuria; García Viguera, Cristina; Carbonell-Barrachina, Ángel A.

Book ID: 121480595
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 512 KB
Volume: 54
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.07.007

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The edible parts of pomegranate fruit represented 52 % of total fndt weight, comprising 78 %juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and