7688: Sensory evaluation of juice from different organic blackcurrant cultivars
(2006) Sensory evaluation of juice from different organic blackcurrant cultivars. Paper presented 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
| Document Language: | English |
|---|---|
| Subject Areas: | Crop husbandry > Crop health, quality, protection Food systems > Food security, food quality and human health |
| Research affiliation: | International Conferences > Joint Organic Congress 2006 > Theme 10: Health and nutrition |
| Total budget (Euro): | 0 |
| Orgprints ID Number: | 7688 |
| Contact: | Kidmose, Senior scientist Ulla |
| Deposited On: | 09 May 2006 |
| EPrint Type: | Submit a paper or a poster to a conference |
| Published?: | Published |
| Type of presentation: | Poster |
| Peer Review Status: | Not peer-reviewed |
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