Table 2 List of included studies with details on country, products investigated, research topic, aim and research question (RQ) answered

Alcaraz‐Mármol et al. (2015)

Spain

Arils

Panel test; chemical analysis

To establish a correlation between instrumental and sensory data in aril hardness and wood perception

1

Arendse et al. (2015)

South Africa

Fruit; arils

Panel test; chemical analysis

To determine a suitable storage temperature and shelf life for the optimal postharvest storage of pomegranate (sensory and instrumental analysis)

1

Asrey et al. (2020)

India

Arils

Consumer test; chemical analysis

To investigate the effect of preharvest bagging and Bag colour on physicochemical, nutraceutical quality and consumer acceptability of pomegranate arils

1

Benjamin et al. (2016)

Israel

Juice

Panel test; chemical analysis

To evaluate the use of e-tongue (objective method) to measure the intensity scales of the pomegranate juice taste profile by comparing them to a sensory panel

1;2

Calín‐Sánchez et al. (2011)

Spain

Arils

Panel test; chemical analysis

To describe the volatile composition of nine Spanish cultivars and its relation to the main quality parameters

1

Cano‐Lamadrid et al. (2018)

Spain

Fruit; arils

panel test; Chemical analysis; consumer test

To determine consumer preference for dried pomegranate arils by linking consumer liking to panel tests and the composition of the products

1

Cano‐Lamadrid et al. (2019)

Spain

Juice

panel test; Chemical analysis

To compare the phytochemical contents in and the sensory profiling of pomegranate juices

1

Cano-Lamadrid et al. (2020)

Spain

By-products

Consumer test; chemical analysis

To determine consumer insights about pomegranate-based jellies and to link

consumer data to descriptive sensory analysis

1

Carbonell-Barrachina et al. (2012)

Spain

Fruit; juice

Panel test; chemical analysis

To evaluate the potential use of sour–sweet pomegranate fruit in the juice industry

1

Chater et al. (2018)

USA

Fruit; juice

Chemical analysis

To evaluate the fruit and juice quality traits of different pomegranate cultivars compared with those of Wonderful as a standard

1

Chater et al. (2018)

USA

Arils

Panel test; consumer test

To compare consumer acceptance among preselected cultivars to the industry standard (i.e. Wonderful)

1

Continella et al. (2018)

Italy

Arils

Chemical analysis

To determine if two Italian cultivars are suitable for ready-to-eat arils

1

Drogoudi et al. (2005)

Greece

Fruit; arils

Panel test; chemical analysis

To determine the variability in the juice antioxidant activity and chemical properties and to find a correlation between fruit chemical and physical properties

1

Fawole et al. (2016)

South Africa

Fruit; arils

Panel test; chemical analysis

To determine a harvest maturity indicator for the optimum postharvest performance of Bhagwa fruit based on sensory and instrumental quality attributes

1

Ferrara et al. (2011)

Italy

Fruit; arils

Chemical analysis

To characterize different cultivars for future pomegranate cultivation

1

Gadže et al. (2013)

Croatia

Fruit; arils

Chemical analysis

To characterize external and internal quality attributes of different cultivars from Croatia and to evaluate which cultivar has the best quality characteristics

1

Guo et al. (2014)

USA

juice

chemical analysis; consumer test

To evaluate microbial stability, bioactive compounds, physicochemical properties and consumer acceptance of unpasteurized, pasteurized, double heat processed and pulsed electric juices

1

Hasheminejad and Khodaiyan (2020)

Iran

arils

Consumer test; chemical analysis

To compare the effect of clove and chitosan on improving the microbial, physicochemical and sensory qualities of ready to eat pomegranate arils

1

Koppel et al. (2010)

Estonia

juices

panel test

To describe the typical aroma attributes of 33 pomegranate juices (no blends are included) using a trained panel

1

Koppel et al. (2014)

USA;

Estonia; Spain; Thailand

juice

panel test; consumer test

To evaluate consumer acceptance of different pomegranate flavour combinations across countries and to determine what drives flavour liking among consumers

1;2

Kumar et al. (2016)

India

arils

panel test; chemical analysis

To optimize PME (pectin methyl esterase) and CaCl₂ concentration and treatment time on minimally processed pomegranate arils to prolong their shelf life

1

Lawless et al. (2013a)

USA

juice

WTP; panel test; consumer test

To investigate how consumer profiles and juice features (blends with pomegranate) such as nutraceutical status and sensory characteristics can affect the overall liking and purchase intent

1;2;3

Lawless et al. (2013b)

USA

juice

consumer test

To discover the most preferred blend of pomegranate, black cherry and concord grape juices

2

Lawless et al. (2015)

USA

juice

panel test; WTP

To identify consumer characteristics, attitudinal factors and product sensory attributes that affect consumer WTP for juice blends with pomegranate

1;2;3

Malek et al. (2019)

Malaysia

juice

chemical analysis; consumer test

To determine the nutrient, antioxidant and polyphenol content and consumers’ acceptance of a new pomegranate blend juice

2

Martínez et al. (2012)

Morocco

fruit; arils

chemical analysis

To determine the physicochemical characteristics of six pomegranate cultivars grown in Morocco

1

Mayuoni Kirshenbaum et al. (2016)

Israel

juice

panel test; consumer test

To compare the sensory attributes of pomegranate juice extracted from separated arils with juice pressed from whole fruit

1

Mayuoni-Kirshenbaum and Porat (2013)

Israel

arils

panel test

To reveal differences in sensory quality and perception among pomegranate cultivars

1

Mayuoni‐Kirshinbaum et al. (2013)

Israel

fruit; arils

panel test; chemical analysis

To evaluate flavour acceptance of pomegranate arils (cv Wonderful) during prolonged storage

1

Mena et al. (2011)

Spain

juice

panel test; chemical analysis

To characterize Spanish pomegranate cultivars in terms of bioactive compounds

1;2

Mphahlele et al. (2018a)

South Africa

juice

panel test; chemical analysis

To evaluate the sensory and chemical attributes of pomegranate juice in association with the method of extraction

1

Mphahlele et al. (2018b)

South Africa

fruit; arils

chemical analysis

To investigate the relationships between colour and the different fruit parts (skin/peel/aril/juice) during pomegranate maturation

1

Yanclo et al. (2018)

South Africa

arils

panel test

To investigate the effect that hot water, hot air and intermittent warming treatments have on the sensory attributes of pomegranate

1

Oziyci et al. (2013)

Turkey

juice

chemical analysis

To evaluate how turbidity and colour change in clear pomegranate juice samples produced by two extractions (pressing whole fruits or by separated arils), two clarification (cold and hot) and two filtration (kieselguhr and active charcoal) techniques over six months of storage

1

Ranasingha et al. (2019)

Sri-Lanka

fruit

WTP

To make a quantitative measurement of consumer preference for search, experience and credence attributes of grapes, pears, oranges and pomegranates through a choice experiment

3

Reis et al. (2016)

Uruguay

juice

consumer test

To evaluate the influence of a time constraint on the purchase of pomegranate–orange juice

2

Reis et al. (2017)

Uruguay

juice

consumer test

To investigate the effect that information of sugar reduction and use of natural sweeteners has on consumer wellbeing and sensory perception using orange/pomegranate juices as a case study

1;2

Rios-Corripio and Guerrero-Beltrán (2019)

Mexico

juice

Consumer test; chemical analysis

To evaluate the physicochemical, antioxidant, and sensory characteristics of fresh pomegranate juice and fermented beverages

1;2

Rios-Corripio et al. (2020)

India

juice

panel test; chemical analysis

To evaluate the physicochemical, antioxidant and sensory characteristics of fresh and fermented pomegranate beverages

1

Romano et al. (2016)

Brazil

juice

WTP

To estimate the consumer's WTP for a non-traditional pomegranate juice process that preserves vitamins, antioxidants and the flavour of fresh juice

3

Stiletto et al. (2020)

Italy

arils

Consumer test

To investigate consumer preferences and WTP for several pomegranate

attributes including arils

2;3

Szychowski et al. (2015)

Spain

arils

panel test; chemical analysis

To evaluate the texture of 15 Spanish pomegranate cultivars with the aim of categorizing different cultivars according to their arils and seed hardness

1

Vázquez-Araújo et al. (2011)

USA

juices

panel test; chemical analysis

To describe the sensory and instrumental aroma characteristics of different pomegranate juices

1

Vázquez-Araújo et al. (2014)

Spain

arils

panel test; chemical analysis

To determine which pomegranate cultivars (of 20 selected) are the most suitable for fresh consumption (chemical + sensory analysis + aroma)

1

Zaouay et al. (2014)

Tunisia

juice

panel test; chemical analysis

To design a new pomegranate juice through the evaluation of physiochemical properties and consumer acceptance

1