Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis
Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particu...
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2025-05-01
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| author | Eva Vítová Pavel Diviš Jaromír Pořízka Jana Zemanová |
| author_facet | Eva Vítová Pavel Diviš Jaromír Pořízka Jana Zemanová |
| author_sort | Eva Vítová |
| collection | DOAJ |
| description | Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (<i>Ribes rubrum</i>), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (<i>Ribes nigrum</i>). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV ≥ 1). Principal component analysis (PCA) identified the top cultivars within each variant: ‘Victoria’ (white), ‘Rubigo’ (red), and ‘Demon’ (black). These are proposed for potential practical applications. |
| format | Article |
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| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-fa701202120c437d8b75cda3d53a67a52025-08-20T02:59:11ZengMDPI AGApplied Sciences2076-34172025-05-01159515610.3390/app15095156Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory AnalysisEva Vítová0Pavel Diviš1Jaromír Pořízka2Jana Zemanová3Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech RepublicInstitute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech RepublicInstitute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech RepublicDepartment of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1665/1, 613 00 Brno, Czech RepublicCurrants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (<i>Ribes rubrum</i>), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (<i>Ribes nigrum</i>). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV ≥ 1). Principal component analysis (PCA) identified the top cultivars within each variant: ‘Victoria’ (white), ‘Rubigo’ (red), and ‘Demon’ (black). These are proposed for potential practical applications.https://www.mdpi.com/2076-3417/15/9/5156currantsflavoraroma compoundssensory analysissolid phase microextractiongas chromatography |
| spellingShingle | Eva Vítová Pavel Diviš Jaromír Pořízka Jana Zemanová Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis Applied Sciences currants flavor aroma compounds sensory analysis solid phase microextraction gas chromatography |
| title | Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis |
| title_full | Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis |
| title_fullStr | Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis |
| title_full_unstemmed | Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis |
| title_short | Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis |
| title_sort | impact of cultivar and season on the flavor of red white and black currants integrated instrumental and sensory analysis |
| topic | currants flavor aroma compounds sensory analysis solid phase microextraction gas chromatography |
| url | https://www.mdpi.com/2076-3417/15/9/5156 |
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