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Sensory evaluation of juice from different organic blackcurrant cultivars

Kidmose, Ulla; Christensen, Lars P.; Lindhard Pedersen, Hanne and Thybo, Anette K. (2006) Sensory evaluation of juice from different organic blackcurrant cultivars. Poster at: Joint Organic Congress, Odense, Denmark, May 30-31, 2006.

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Summary

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


EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Subjects: Crop husbandry > Crop health, quality, protection
Food systems > Food security, food quality and human health
Research affiliation: International Conferences > 2006: Joint Organic Congress > Theme 10: Health and nutrition
Deposited By: Kidmose, Senior scientist Ulla
ID Code:7688
Deposited On:09 May 2006
Last Modified:12 Apr 2010 07:32
Document Language:English
Status:Published
Refereed:Not peer-reviewed

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