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

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dc.contributor.authorVítová, Evacs
dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorPořízka, Jaromírcs
dc.contributor.authorZemanová, Janacs
dc.coverage.issue9cs
dc.coverage.volume15cs
dc.date.accessioned2025-07-18T11:59:50Z
dc.date.available2025-07-18T11:59:50Z
dc.date.issued2025-05-06cs
dc.description.abstractCurrants 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.en
dc.formattextcs
dc.format.extent1-17cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationApplied Sciences - Basel. 2025, vol. 15, issue 9, p. 1-17.en
dc.identifier.doi10.3390/app15095156cs
dc.identifier.issn2076-3417cs
dc.identifier.orcid0000-0002-5508-8068cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0002-2742-8053cs
dc.identifier.orcid0000-0003-3397-5579cs
dc.identifier.other197965cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.researcheridAAA-9218-2019cs
dc.identifier.scopus12038939300cs
dc.identifier.scopus56337743000cs
dc.identifier.urihttps://hdl.handle.net/11012/255201
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofApplied Sciences - Baselcs
dc.relation.urihttps://www.mdpi.com/2076-3417/15/9/5156cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2076-3417/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectcurrantsen
dc.subjectflavoren
dc.subjectaroma compoundsen
dc.subjectsensory analysisen
dc.subjectsolid phase microextractionen
dc.subjectgas chromatographyen
dc.subjectmass spectrometryen
dc.titleImpact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysisen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-197965en
sync.item.dbtypeVAVen
sync.item.insts2025.07.18 13:59:49en
sync.item.modts2025.07.18 13:33:40en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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