@article{article_1728941, title={Determination of the Standards of Pomegranate Sour obtained from Hejaz Pomegranate and Katırbaşı Pomegranate Varieties Grown in Hatay Province}, journal={Kayseri Üniversitesi Mühendislik ve Fen Bilimleri Dergisi}, volume={1}, pages={1–6}, year={2025}, author={Selçuk, Tuğba and Didin, Mustafa and Turkmen, Alaeddin and Konuş, Ertuğrul and Tekin Sakallı, Fatma Betül}, keywords={Pomegranate molasses, HMF, traditional production}, abstract={In this study, certain quality parameters of pomegranate molasses traditionally produced under open-atmosphere conditions in Hatay province were evaluated. Fresh fruits of Hejaz pomegranate and Katırbaşı pomegranate varieties were used in production, and the resulting products were stored in glass jars in a dark environment. To determine the standards of the pomegranate molasses, analyses were conducted for pH, water-soluble dry matter, total dry matter, titratable acidity, glucose/fructose/sucrose content, hydroxymethylfurfural (HMF) levels, and sensory characteristics. The findings revealed that the HMF content exceeded the maximum limit of 50 mg/kg as defined by the Turkish Standards Institute TS 4953. Therefore, it is emphasized that production conditions must be improved before traditionally produced pomegranate molasses is offered for consumption.}, number={1}, publisher={Kayseri University}