TY  - CONF
ID  - orgprints7688
UR  - http://orgprints.org/7688/
A1  - Kidmose, Ulla
A1  - Christensen, Lars P.
A1  - Lindhard Pedersen, Hanne
A1  - Thybo, Anette K.
TI  - Sensory evaluation of juice from different organic blackcurrant cultivars
Y1  - 2006///
N2  - 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
AV  - restricted
ER  -