7688 2 archive 4608 disk0/00/00/76/88 2006-05-09 2009-09-09 13:40:00 2009-08-20 14:31:07 conference_item show 0 en int_conf_joint2006_10 May 30-31, 2006 Joint Organic Congress Odense, Denmark never 0 FALSE poster Kidmose Ulla Christensen Lars P. Lindhard Pedersen Hanne Thybo Anette K. pub 8planthealth 2security 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 published restricted 5799 1 7688 1 application/pdf en validuser

paper_organicjuice2006_final.pdf

paper_organicjuice2006_final.pdf 1109989 http://orgprints.org/7688/1/paper_organicjuice2006_final.pdf