http://orgprints.org/7688/ Sensory evaluation of juice from different organic blackcurrant cultivars 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 Kidmose, Ulla Christensen, Lars P. Lindhard Pedersen, Hanne Thybo, Anette K. 8planthealth 2security int_conf_joint2006_10 Sensory evaluation of juice from different organic blackcurrant cultivars 2006-05-09 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. application/pdf