title: Sensory evaluation of juice from different organic blackcurrant cultivars
creator: Kidmose, Ulla
creator: Christensen, Lars P.
creator: Lindhard Pedersen, Hanne
creator: Thybo, Anette K.
subject: Crop health, quality, protection
subject:  Food security, food quality and human health
description: 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
date: 2006
type: Conference paper, poster, etc. 
type: NonPeerReviewed
format: application/pdf
identifier: http://orgprints.org/7688/1/paper_organicjuice2006_final.pdf
identifier: Kidmose, Ulla; Christensen, Lars P.; Lindhard Pedersen, Hanne and Thybo, Anette K. (2006) Sensory evaluation of juice from different organic blackcurrant cultivars. Joint Organic Congress, Odense, Denmark, May 30-31, 2006.
relation: http://orgprints.org/7688/