@inproceedings{orgprints7688,
           title = {Sensory evaluation of juice from different organic blackcurrant cultivars},
          author = {Ulla Kidmose and Lars P. Christensen and Hanne Lindhard Pedersen and Anette K. Thybo},
            year = {2006},
             url = {http://orgprints.org/7688/},
        abstract = {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}
}