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

0509495 - ÚIACH 2020 ES eng A - Abstrakt
Vítová, E. - Zemanová, J. - Butorová, Lenka - Šimíčková, A. - Dubašáková, M.
Flavour of red, white and black currants: comparison of instrumental and sensory data.
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health. 2019. s. 66-66.
[Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health /2./. 17.09.2019-19.09.2019, Seville]
Grant CEP: GA ČR(CZ) GA19-00742S
Institucionální podpora: RVO:68081715
Klíčová slova: flavour * sensory analysis * SPME-GC-MS
Obor OECD: Analytical chemistry

In total 27, 26 and 47 volatiles 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 astrigent 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.
Trvalý link: http://hdl.handle.net/11104/0300231