Volatile Composition of Black Currant Cultivars

Kampuss, K.; Christensen, Lars Porskjær; Pedersen, Hanne Lindhard

doi:10.17660/actahortic.2008.777.81

Cited by 8 publications

(16 citation statements)

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“…Blackcurrant aroma is characterized by various volatile components, including esters and terpenoids. As reported, cultivars and growing and storage conditions can affect the flavor component [45,46]. Among the most reported compounds for the characteristic of blackcurrant fruit, 2-methylbutyl acetate, methyl butanoate, ethyl butanoate, and ethyl hexanoate, belonging to the esters class, that confer fruity and sweet notes are mentioned.…”

Section: Influence Of Ribes Nigrum Additionmentioning

confidence: 92%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

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Section: Influence Of Ribes Nigrum Additionmentioning

confidence: 92%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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“…Several studies on blackcurrant berries 7 − 9 and one recently study published by Jung et al 12 have focused on volatile compounds. 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.…”

Section: Introductionmentioning

confidence: 99%

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

Marsol‐Vall

Kortesniemi

Karhu

et al. 2018

J. Agric. Food Chem.

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The volatile profiles of three blackcurrant (Ribes nigrum L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic–mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar ‘Melalahti’ presented lower contents of volatiles compared with ‘Ola’ and ‘Mortti’, which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34′ N) than in those from the southern location (60° 23′ N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles.

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“…; no authentic reference compound was available and no confirmation via GC/MS data was provided . In following studies of blackcurrant berries this sulfur‐containing compound has never been reported …”

Section: Introductionmentioning

confidence: 99%

Occurrence of 4‐methoxy‐2‐methyl‐2‐butanethiol in blackcurrant (Ribes nigrum L.) berries

Jung

Fastowski

Engel

2016

Flavour & Fragrance J

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4‐Methoxy‐2‐methyl‐2‐butanethiol is a powerful sulfur‐containing aroma compound identified several decades ago in blackcurrant buds (Ribes nigrum L.). However, an unambiguous identification in blackcurrant fruits has been lacking. In this study the occurrence of 4‐methoxy‐2‐methyl‐2‐butanethiol in blackcurrant berries has been demonstrated for the first time by the analysis of seven cultivars. After isolation of the volatiles by vacuum‐headspace‐extraction, the sulfur‐containing compound was enriched on mercurated agarose gel. Identification was performed via capillary gas chromatography/mass spectrometry. Quantitation was performed in the single ion monitoring mode using 4‐methyl‐4‐sulfanylpentan‐2‐one as internal standard. The concentration of 4‐methoxy‐2‐methyl‐2‐butanethiol in Andega (4.5 µg/kg) was significantly higher than those in the other cultivars investigated in this study (from 0.16 to 0.72 µg/kg). Calculation of the odour activity values indicated that this sulfur‐containing volatile contributes to the aroma of blackcurrant berries. Copyright © 2016 John Wiley & Sons, Ltd.

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Volatile Composition of Black Currant Cultivars

Cited by 8 publications

References 0 publications

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

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

Occurrence of 4‐methoxy‐2‐methyl‐2‐butanethiol in blackcurrant (Ribes nigrum L.) berries

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