Varietal differences in the aroma compound profile of blackcurrant berries

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

“…On the other hand, the concentrations of hexanal, heptanal, ( E )-hept-2-enal, ( E )-oct-2-enal, decanal, and nonanal, known autoxidation products of linoleic acid and oleic acid, were increased after freezing. These results are in agreement with the low concentrations or the absence of C 6 -compounds in nearly all studies in which frozen blackcurrant fruits have been investigated. ,,− , The increased concentration of hexanal upon storage in frozen state for 9 months is in agreement with the fact that this C 6 -compound has been quantitated at concentrations between 192 and 1180 μg/kg in studies with frozen blackcurrant berries. , Only one study performed with frozen fruits also reported the presence of ( E )-hex-2-enal at high concentrations (up to 201 μg/kg) . Otherwise, the C 6 ‑compounds ( E )-hex-2-enal, ( Z )-hex-3-enal, ( E )-hexen-2-en-1-ol, and (Z)-hex-3-en-1-ol have only been reported as volatile constituents in one of the few studies dealing with fresh blackcurrant fruits …”

“…In agreement with existing data, the major classes of volatiles isolated from fresh blackcurrant fruits were terpenes and esters. However, the rather high concentrations of C 6 -compounds, a typical class of so-called “secondary” flavor compounds, constituted a striking difference compared to previous studies. − ,,− In all these investigations frozen blackcurrant berries had been analyzed; this prompted us to specifically address the impact of freezing on the spectrum of blackcurrant volatiles.…”

“…Investigations of the volatile constituents of blackcurrant fruits date back to the 1960s. A broad spectrum of terpenes, esters, and alcohols were identified. − In the following decades several studies on the variability of the volatile profiles of blackcurrant berries were carried out. − However, in most of the investigations frozen berries were analyzed. − ,,− Latrasse et al demonstrated that methyl and ethyl butanoate, 1,8-cineole, diacetyl, and a “catty urine odor” are important to the typical blackcurrant aroma. This “catty urine odor” note was first identified in essential oils of blackcurrant buds as 4-methoxy-2-methyl-2-butanethiol. , Recently, unambiguous evidence has been provided that this sulfur-containing volatile also occurs in blackcurrant fruits .…”

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

“…Target, Wye Saxon D R J , Derek R J , Grimmett and Peppard (1983), Priest et al (1991) Direct thermal desorption The yield of essential oil is higher than simultaneous distillation extraction method because of the sample preparation has the minimum loss; Hops varietal characterization for the varieties can be analysed; Christensen and Pedersen (2006), Engel and Tressl (1991), Klesk et al (2004), Pino and Mesa (2006), Rodolfi et al (2019), Tominaga and Dubourdieu (2000) Camphene Terpenoids Herbaceous, pine, resin, camphoraceous Hallertau Mittelfruh Katsiotis et al (1989), Lee et al (2011), Steinhaus and Schieberle (2000), Van Opstaele et The odour clarification is derived from the aroma wheel, which was found by Noble et al (1987).…”

Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

“…Overall, aroma is basically comprised of volatile compounds in fruits, and volatile profile in fruits is essentially determined by fruit genotype and cultivation conditions (Liu et al, 2018). Volatile organic compounds of currant fruits are composed of a complex mixture of aldehydes, ketones, terpenes, terpenoids, alcohols and esters (Varming et al, 2006;Piry & Pribela, 1994;Christensen & Pedersen, 2006). Fresh edible Ribes fruits are promising crops with high economic value, not only due to their desired taste and nutritional value but also for their known health-promoting properties (Mikulic-Petkovsek et al, 2015).…”