Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits

Abstract

Volatile constituents of fresh blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography-mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of blackcurrant berries was shown to result in drastically reduced concentrations of C-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C-compounds adds an additional element of variability to the spectrum of fresh blackcurrant volatiles. Nevertheless, blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory contributions of volatiles of blackcurrant berries were assessed by gas chromatography-olfactometry in combination with aroma extract dilution analysis. 4-Methoxy-2-methyl-2-butanethiol, (Z)-3-hexenal, ethyl butanoate, 1,8-cineole, oct-1-en-3-one, and alkyl-substituted 3-methoxypyrazines were among the volatiles showing the highest aroma activity values.

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

“…The impact of freezing on the volatile composition of blackcurrant was shown by Jung et al to be especially remarkable during the first 3 months of storage, whereas the composition was close to constant from that point onward. 12 Figure 2 depicts the total volatile contents in regard to storage time (i.e., total volatiles, Figure 2 A; hydrocarbons, Figure 2 B; and oxygenated monoterpenes, Figure 2 C). This effect is more apparent in ‘Mortti’ and ‘Ola’ than in ‘Melalahti’.…”

“…These studies have been devoted to characterizing the aroma compounds 13 as well as the impact of the cultivar, 14 ripening stage, 9 thermal 15 and enzymatic treatments, 16 and freezing. 12 Altogether, these studies have characterized a vast number of compounds as constituents of the volatilome of blackcurrants, including compounds of various chemical classes such as alcohols, aldehydes, esters, and terpenes. However, to the best of the authors’ knowledge, no research has been reported on the contribution of the harsh Nordic environment and associated meteorological data to the volatile contents and compositions in blackcurrant cultivars.…”

What's Hot, What's Not: The Trends of the Past 20 Years in the Chemistry of Odorants

“…Research in the highly appreciated blackcurrant odor direction continued to inspire chemists since the last review [1] and can be divided into sulfurous and non-sulfurous directions.S ulfurous volatiles of various biogenetic origins are important aroma constituents of most ripe fruits.Due to their volatility,low concentration and limited stability,special skills are required for sample preparation and analysis in order to be able to detect such compounds.T hus,b yc areful vacuum headspace extraction of blackcurrant berries (Ribes nigrum L.), 5 could be identified as one of the constituents with the highest aroma activity (Figure 3). [19] Sarrioxane (6) [20] can be regarded as acyclic homologue of 5,just the same way as Oxane (8)isacyclic analogue of Corps Guava (7). Theo xathianes are weaker and less sulfury than the free thiols,a nd they exhibit additional herbal, green or minty connotations.F or 7 and 8,t he olfactorily preferred enantiomers exhibiting desirable fruity notes are those with the (R)-configuration at the sulfur-bearing carbon atom.…”

A Transcript and Metabolite Atlas of Blackcurrant Fruit Development Highlights Hormonal Regulation and Reveals the Role of Key Transcription Factors

“…Several studies have been conducted concerning the nutritional profile of ripe blackcurrant fruit in relation to quality (Hancock et al, 2007; Nwankno et al, 2012; Vagiri et al, 2013; Mikulic-Petkovsek et al, 2015; Mattila et al, 2016; Woznicki et al, 2016; Jung et al, 2017), however, much less is known regarding the dynamics of fruit chemistry during development. Furthermore, little is known regarding the underlying molecular mechanisms and patterns of gene expression associated with phytochemical accumulation in blackcurrant fruit.…”