Detail publikace

Flavour of red, white and black currants: comparison of instrumental and sensory data

VÍTOVÁ, E. ZEMANOVÁ, J. BURDĚJOVÁ, L. ŠIMÍČKOVÁ, A. ĎUBAŠÁKOVÁ, M.

Originální název

Flavour of red, white and black currants: comparison of instrumental and sensory data

Anglický název

Flavour of red, white and black currants: comparison of instrumental and sensory data

Jazyk

en

Originální abstrakt

The main aim of this work was (i) to identify and quantify volatile (aroma) constituents in 17 cultivars of red/ white (Ribes rubrum L.) and black (Ribes nigrum L.) currants, (ii) to evaluate their flavour using sensory analysis, (iii) to investigate the contribution of compounds to the sensory quality and acceptability of samples. Volatile compounds were determined by solid-phase microextraction coupled with gas chromatography-mass spectrometry. Sensory quality and acceptability was evaluated using descriptive sensory methods, based on actual ISO standards. In total 27, 26 and 47 volatile compounds were identified in red, white and black currants, respectively; 17 of them were assumed to be aroma active and could contribute to flavour of samples. All varieties showed more or less harmonious balance of sweet, acidic and astringent taste; sweeter taste was better evaluated and contributed to overall acceptability of samples. Flavour of black currant was less pleasant than that of red/white varieties with strong catty note. The species similarity/variability of currants were confirmed using PCA (Principal Component Analysis); red and white currants, belonging to the same species, were similar in the content and composition of volatile compounds, as well as in sensory characteristics, differing significantly from black currants.

Anglický abstrakt

The main aim of this work was (i) to identify and quantify volatile (aroma) constituents in 17 cultivars of red/ white (Ribes rubrum L.) and black (Ribes nigrum L.) currants, (ii) to evaluate their flavour using sensory analysis, (iii) to investigate the contribution of compounds to the sensory quality and acceptability of samples. Volatile compounds were determined by solid-phase microextraction coupled with gas chromatography-mass spectrometry. Sensory quality and acceptability was evaluated using descriptive sensory methods, based on actual ISO standards. In total 27, 26 and 47 volatile compounds were identified in red, white and black currants, respectively; 17 of them were assumed to be aroma active and could contribute to flavour of samples. All varieties showed more or less harmonious balance of sweet, acidic and astringent taste; sweeter taste was better evaluated and contributed to overall acceptability of samples. Flavour of black currant was less pleasant than that of red/white varieties with strong catty note. The species similarity/variability of currants were confirmed using PCA (Principal Component Analysis); red and white currants, belonging to the same species, were similar in the content and composition of volatile compounds, as well as in sensory characteristics, differing significantly from black currants.

Dokumenty

BibTex


@misc{BUT158870,
  author="Eva {Vítová} and Jana {Zemanová} and Lenka {Burdějová} and Adéla {Šimíčková} and Mária {Ďubašáková}",
  title="Flavour of red, white and black currants: comparison of instrumental and sensory data",
  annote="The main aim of this work was (i) to identify and quantify volatile (aroma) constituents in 17 cultivars of red/ white (Ribes rubrum L.) and black (Ribes nigrum L.) currants, (ii) to evaluate their flavour using sensory analysis, (iii) to investigate the contribution of compounds to the sensory quality and acceptability of samples. 
Volatile compounds were determined by solid-phase microextraction coupled with gas chromatography-mass spectrometry. Sensory quality and acceptability was evaluated using descriptive sensory methods, based on actual ISO standards.
In total 27, 26 and 47 volatile compounds were identified in red, white and black currants, respectively; 17 of them were assumed to be aroma active and could contribute to flavour of samples. All varieties showed more or less harmonious balance of sweet, acidic and astringent taste; sweeter taste was better evaluated and contributed to overall acceptability of samples. Flavour of black currant was less pleasant than that of red/white varieties with strong catty note.
The species similarity/variability of currants were confirmed using PCA (Principal Component Analysis); red and white currants, belonging to the same species, were similar in the content and composition of volatile compounds, as well as in sensory characteristics, differing significantly from black currants.
",
  booktitle="sborník abstraktů",
  chapter="158870",
  howpublished="online",
  year="2019",
  month="september",
  pages="66--66",
  type="abstract"
}