Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

Laaksonen, Oskar; Mäkilä, Leenamaija; Tahvonen, Risto; Kallio, Heikki; Yang, Baoru

doi:10.1016/j.foodchem.2012.12.035

Cited by 68 publications

(79 citation statements)

References 35 publications

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“…Hartvig, Hausner, Wendin, & Bredie, 2014). There was a strong correlation between sensory ratings averaged across the participants and the chemically-analyzed characteristics of the juice, which is consistent with that reported in the literature (Bett-Garber et al, 2015; Goldenberg et al, 2015; Laaksonen, Makila, Tahvonen, Kallio, & Yang, 2013). We found good association between the sensory characteristics of perceived sourness, astringency and bitterness with the chemical composition of flavonols and hydroxycinnamic acids.…”

Section: Discussionsupporting

confidence: 89%

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

et al. 2016

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Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from ‘Viking’ aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal.

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Section: Discussionsupporting

confidence: 89%

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

et al. 2016

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“…Especially nonenzymatic juice from 'Mortti' was the sweetest and the most viscose of the five cultivars. 29 As discussed earlier, the high viscosity due to the high polysaccharide content in these juices masks the astringency of proanthocyanidins. Some correlation can be found between mDP and mouth-drying astringency on the right side of the plot ( Figure 3A), which may indicate the role of highly polymerized proanthocyanidins in astringency despite the masking effect of the juice matrix.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 91%

“…30 We have previously examined the roles of sugars, fruit acids, and smaller phenolic compounds, such as anthocyanins, flavonols, and hydroxycinnamic acids, in the sensory profiles of juices produced from various black currant cultivars. 29 Especially, various flavonol glycosides and hydroxycinnamic acid derivatives contribute to astringency in black currant juices. 28−30 In addition to the aforementioned phenolic compounds, black currants contain also significant amounts of proanthocyanidins.…”

Section: ■ Introductionmentioning

confidence: 99%

“…31,32 The aim of the present study was to investigate the proanthocyanidin profiles and contents in black currant juice samples from our previous study. 29 Enzyme-aided processing was compared with nonenzymatic juice pressing using five different black currant cultivars produced at laboratory scale. The second aim was to investigate the contribution of the compounds to the sensory properties of black currant juices and especially examine the contribution of flavan-3-ols to astringency and bitterness in the juices.…”

Section: ■ Introductionmentioning

confidence: 99%

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Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices

Laaksonen

Salminen

Mäkilä

et al. 2015

J. Agric. Food Chem.

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Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5-14-fold), PD-% (12-65%), and mDP (1.8-6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.

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“…Apple juice presents very low levels of quercetin glycosides (Ramírez-Ambrosi et al, 2015), and their astringency has been mainly attributed to the hydroxycinnamic acids (Mangas, Rodríguez, Suárez, Picinelli, & Dapena, 1999). However, flavonol content has been associated with mouth-drying astringency in blackcurrant juices (Laaksonena, Mäkiläa, Tahvonenb, Kallioa, & Yang, 2013) and black tea. The flavonol glycosides were found to induce a mouth-drying and mouth-coating sensation at very low threshold concentrations.…”

Section: Introductionmentioning

confidence: 99%

Effect of flavonols on wine astringency and their interaction with human saliva

et al. 2016

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The addition of external phenolic compounds to wines in order to improve their sensory quality is an established winemaking practice. This study was aimed at evaluating the effect of the addition of quercetin 3-O-glucoside on the astringency and bitterness of wines. Sensory results showed that the addition of this flavonol to wines results in an increase in astringency and bitterness. Additionally, flavonol-human salivary protein interactions were studied using fluorescence spectroscopy, dynamic light scattering and molecular dynamic simulations (MD). The apparent Stern-Volmer (KsvApp) and the apparent bimolecular quenching constants (kqApp) were calculated from fluorescence spectra. The KsvApp was 12620±390M(-1), and the apparent biomolecular constant was 3.94×10(12)M(-1)s(-1), which suggests that a complex was formed between the human salivary proteins and quercetin 3-O-glucoside. MD simulations showed that the quercetin 3-O-glucoside molecules have the ability to bind to the IB937 model peptide.

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Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

Cited by 68 publications

References 35 publications

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices

Effect of flavonols on wine astringency and their interaction with human saliva

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