{
  "eprintid": "7688",
  "rev_number": "2",
  "eprint_status": "archive",
  "userid": "4608",
  "dir": "disk0/00/00/76/88",
  "datestamp": "2006-05-09",
  "lastmod": "2009-09-09 13:40:00",
  "status_changed": "2009-08-20 14:31:07",
  "type": "conference_item",
  "metadata_visibility": "show",
  "item_issues_count": "0",
  "doclang": "en",
  "projects": [
    "int_conf_joint2006_10"
  ],
  "confdates": "May 30-31, 2006",
  "conference": "Joint Organic Congress",
  "confloc": "Odense, Denmark",
  "refereed": "never",
  "budget": "0",
  "publicfulltext": "FALSE",
  "presentationtype": "poster",
  "creators": [
    {
      "name": {
        "family": "Kidmose",
        "given": "Ulla"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Christensen",
        "given": "Lars P."
      },
      "id": ""
    },
    {
      "name": {
        "family": "Lindhard Pedersen",
        "given": "Hanne"
      },
      "id": ""
    },
    {
      "name": {
        "family": "Thybo",
        "given": "Anette K."
      },
      "id": ""
    }
  ],
  "title": "Sensory evaluation of juice from different organic blackcurrant cultivars",
  "ispublished": "pub",
  "subjects": [
    "8planthealth",
    "2security"
  ],
  "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",
  "date": "2006",
  "date_type": "published",
  "full_text_status": "restricted",
  "documents": [
    {
      "docid": "5799",
      "rev_number": "1",
      "eprintid": "7688",
      "pos": "1",
      "format": "application/pdf",
      "language": "en",
      "security": "validuser",
      "main": "paper_organicjuice2006_final.pdf",
      "files": [
        {
          "filename": "paper_organicjuice2006_final.pdf",
          "filesize": "1109989",
          "url": "http://orgprints.org/7688/1/paper_organicjuice2006_final.pdf"
        }
      ]
    }
  ]
}