Determination of Aroma Volatile Composition of Ozone Treated Arils From Longterm-Stored Whole Pomegranate Fruits Using HS-SPME GC/MS Technique

Abstract

Long-term stored whole ‘Hicaznar’ pomegranate fruit arils were exposured to three different concentrations (0 mg/h/m3, 5.2 mg/h/m3, 10.4 mg/h/m3 ) of ozon treatment and then minimally processed pomegranate arils stored at +5oC and 85-90% RH during 12 days. Effects of ozone treatment to ‘Hicaznar’ pomegranate arils aroma volatile compositions was were analyzed by using HS-SPME/GC/MS (Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry) techniques. The results of research showed that aldehydes, terpenes, alcohols, acids and ester were main aroma volatiles in ‘Hicaznar’ pomegranate fruits arils at the end of storage. And terpens which are D- limonene, α-pinene, trans-a-bergamotene, 1.3.6.10-dodecatriene and caryophyllene percentage were higher in control than ozone treated fruits. However, the volatiles such as acetaldehyde, acetic acid and ethyl acetate were lower percentage in ozone treated fruits compared control one at the end storage.