http://orgprints.org/7688/ Sensory evaluation of juice from different organic blackcurrant cultivars Kidmose, Ulla Christensen, Lars P. Lindhard Pedersen, Hanne Thybo, Anette K. Crop health, quality, protection Food security, food quality and human health 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 2006 Conference paper, poster, etc. NonPeerReviewed application/pdf http://orgprints.org/7688/1/paper_organicjuice2006_final.pdf 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. http://orgprints.org/7688/http://orgprints.org/7688/1/