- Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
Journal of agricultural and food chemistry (2017-10-11)
Kathrin Jung, Oxana Fastowski, Iulia Poplacean, Karl-Heinz Engel
PMID28992408
ABSTRACT
Volatile constituents of fresh blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography-mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C