Article citationsMore>>

M. Zampini, E. Wantling, N. Phillips and C. Spence, “Multisensory Flavor Perception: Assessing the Influence of Fruit Acids and Color Cues on the Perception of FruitFlavored Beverages,” Food Quality and Preference, Vol. 19, No. 3, 2008, pp. 335-343.

has been cited by the following article:

• TITLE: Relationships between Fruit Acceptability and Health-Case of Seven Pomegranate (Punica granatum L.) Juices

  AUTHORS: Chiraz El Kar, Narjes Mtimet, Ali Ferchichi, Jalloul Bouajila

  KEYWORDS: Pomegranate Juice; Acceptability Tests; Instrumental Measurements; Phenolic Contents; Antioxidant Capacity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, July 29, 2013

  ABSTRACT: The objective of this study was to evaluate acceptability and instrumental measurements (titratable acidity, total soluble sugar, total phenolic, flavonoids, anthocyanins, and condensed tannin contents as well as antioxidant capacity) of seven Tunisian pomegranate cultivars to relate fruit acceptability and beneficial health. Seventy one participants were asked to complete a questionnaire and to indicate their level of acceptance, on a nine point-hedonic scale, for fruit size, sweetness, bitterness, juice color and juice overall acceptability. Taste and aril color were the main criteria to select Pomegranate. Significant differences occurred for all the acceptability tests. Titratable acidity determines the taste and important inter-specific variability in the phenolic contents as well as for the antioxidant capacities was noticed. Anthocyanin and condensed tannin were contributing to the organoleptic properties while bitterness acceptability was negatively correlated to the antioxidant capacity. Also, a relationship was found between the fruit size acceptability and the antioxidant capacity.