Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis

Abstract

Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (Ribes rubrum), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (Ribes nigrum). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV >= 1). Principal component analysis (PCA) identified the top cultivars within each variant: 'Victoria' (white), 'Rubigo' (red), and 'Demon' (black). These are proposed for potential practical applications.Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (Ribes rubrum), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (Ribes nigrum). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV >= 1). Principal component analysis (PCA) identified the top cultivars within each variant: 'Victoria' (white), 'Rubigo' (red), and 'Demon' (black). These are proposed for potential practical applications.