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Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites
Author(s) -
Rozzanigo Erika,
Stiletto Alice,
Lomolino Giovanna,
Vincenzi Simone,
Trestini Samuele
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3659
Subject(s) - aril , sweetness , context (archaeology) , turkish , food science , horticulture , geography , biology , taste , linguistics , philosophy , archaeology
Abstract Despite the growing worldwide interest on pomegranate due to its health benefits, little is known about the varieties produced and consumed in Italy. In this context, the aim of our study was to evaluate the factors affecting preferences of Italian consumers towards pomegranate arils of different varieties and cultivation sites. Three samples of pomegranate arils were analysed. Two retrieved from the local (Veneto) agricultural market: one of Turkish origin and one of Sicilian (Italy) origin. The third was retrieved from local producers in Veneto. Selected varieties were ‘Wonderful’ for Italian samples and ‘Hicaz’ for Turkish. Samples have been characterized by panel tests and physicochemical analyses. Consumers' preferences were assessed by submitting a questionnaire to 203 college students. Results showed that samples were significantly different in sensory and physicochemical characteristics among varieties and the cultivation sites. Significant differences also emerged on consumers preferences. Wonderful from Sicily was the most preferred sample: highest overall liking (6.65) due to a higher appreciation of sweetness (6.47), juiciness (6.18) and size of the arils (6.57); Wonderful from Veneto was the least appreciated (5.48). Despite this, Wonderful from Veneto showed the highest content of polyphenols. Sensory evaluation of pomegranates arils of different varieties and cultivation sites can effectively predict consumers' preferences in the Italian market. The traits contributing the most to the overall liking are the juiciness of arils, their red colour, firmness and size, while bitterness, seed intrusiveness and astringency are the products' traits that affect preferences the least.