2006•Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)Requires access
Sensory evaluation of juice from different organic blackcurrant cultivars
Ulla Kidmose, Lars Porskjær Christensen, Hanne Lindhard Pedersen, Anette Kistrup Thybo
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Abstract
To ensure a high, stable production of blackcurrant juice in Denmark, it is necessary with high-yielding blackcurrant cultivars, which are resistant against pest and diseases, and that have a high sensory quality and high health value. In this experiment, blackcurrant juice processed from berries of 12 organic cultivars was screened. A trained sensory panel using descriptive sensory profiling evaluated the sensory quality of the juice samples. In addition, the aroma profile and the content of vitamin C were determined in the juice samples. The results showed that the following sensory attributes: blackcurrant aroma, blackcurrant flavour, fruity flavour, pungent flavour, sweetness and sourness varied significantly in the 12 juice samples. In addition the aroma profile and the content of vitamin C differed between the juice samples of the 12 blackcurrant cultivars
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