Introduction. The aims of our study were to evaluate the genetic diversity
in flavor attributes of and preferences for fresh pomegranate arils. Materials and
methods. Experiments were conducted with fresh arils extracted from 18 distinct
pomegranate varieties within the Israel Pomegranate Breeding Collection of the ARO.
Consumer flavor acceptance tests were conducted at a commercial supermarket branch, and
descriptive flavor analysis tests were conducted by a trained sensory panel. Results
and discussion. Consumer flavor acceptance tests revealed wide diversity in the
flavor preferences for various pomegranate varieties. Further descriptive flavor analysis
tests revealed that arils from highly preferred varieties were characterized by high
sweetness, moderate to low acidity levels, rich red wine and pomegranate fruity odors, low
bitterness and astringency, and soft seeds. In contrast, arils from the least preferred
varieties were either too sour or bitter, had low red wine and pomegranate fruity odors,
or had very hard seeds. Furthermore, all “sour” varieties tested (acid content ≥ 1.8%)
received low sensory preference scores, whereas “sweet-sour” and “sweet” varieties (acid
contents 0.7–1.8% and £ 0.7%, respectively) achieved variable flavor preference scores.
Overall, it is suggested that pomegranate flavor preference derives mainly from high
sweetness, low to moderate acidity, rich red wine and pomegranate fruity odors, and soft
seeds.