No abstract

Thirteen cultivars of sea buckthorn (Hippophae rhamnoides L.) berries: Aromat, Botanicky, Buchlovicky, Hergo, Krasavica, Leicora, Ljubitelna, Pavlovsky, Peterbursky, Sluničko, Trofinovsky, Vitaminnaja and Velkoosecky, were tested for the content of volatile aroma compounds using gas chromatography with the solid phase microextraction method during two consequent years (2012)(2013). In total, 69 volatile compounds were identified: 26 alcohols, 12 aldehydes, 11 ketones, 9 acids and 11 esters. Based on principal component analysis, 18 most relevant compounds, best representing the variability of the whole system and suitable for the discrimination of the samples, were selected from all compounds identified. These compounds were then compared using the analysis of variance to confirm differences between the samples. Significant (p < 0.05) differences were found in the varieties in both years, Krasavica and Sluničko cultivars were found to be quite different from other varieties, being rich in the compounds identified and containing most of the selected compounds. Variability within the cultivars (between picking years) was low or not significant.

No abstract

The aim of this work was to fi nd the best composition for fruit drink based on elderberries with optimal fl avour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, fl avour was evaluated sensorially and instrumentally as the content of aroma compounds. Five fl avour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offfl avour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with fl ame ionization detection and gas chromatography-mass spectrometry. The signifi cant diff erences (P < 0.05) in fl avour were found between samples, which could be explained by diff erences in their volatile profi les. In total 57 compounds were identifi ed in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry fl avour, and excellent other sensory characteristics.