Abstract
The flavour of seventeen red, yellow and green varieties of gooseberry (Ribes grossularia L.) was investigated in this study during two consequent years (2014–2015). Taste, odour, flavour descriptors (sweet, acid/sour, astringent) and off-flavour, together with appearance, colour, texture (firmness, crispiness) and overall acceptability were evaluated sensorially using line scale. Related volatile compounds were assessed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. The significant differences (p < 0.05) in volatile compounds as well as in sensory properties were found between varieties. The differences between production years were small or not significant. Sensorially no obvious preference was found between red, yellow and/or green varieties. Red ‘Karat’ and yellow ‘Darek’ were considered to be the most acceptable with well evaluated all sensory properties. In total, 52 volatile compounds were identified in samples: 19 alcohols, 12 aldehydes, 8 ketones, 11 esters and 2 acids with quantitatively predominating alcohols and acids. (Z)-3-hexen-1-ol, (Z)-3-hexenal, heptan-2-one, methyl butanoate, ethyl butanoate, methyl acetate, ethyl acetate, ethanol and ethanal (with odour activity values >1) are considered to contribute to flavour/acceptability of gooseberry samples.
Similar content being viewed by others
References
Antalick G, Perello MC, de Revel G (2010) Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry. Food Chem 121:1236–1245. doi:10.1016/j.foodchem.2010.01.011
Belitz HD, Grosch W, Schieberle P (2009) Food chemistry. Springer, Berlin, p 989
Chiang CJ, Kadouh H, Zhou KQ (2013) Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion. LWT Food Sci Technol 51:417–422. doi:10.1016/j.lwt.2012.11.014
Filipiak-Szok A, Kurzawa M, Szlyk E (2012) Determination of anti-oxidant capacity and content of phenols, phenolic acids, and flavonols in Indian and European gooseberry. Chem Pap 66:259–268. doi:10.2478/s11696-012-0151-5
Girard KK, Sinha NK (2006) Cranberry, blueberry, currant, and gooseberry. In: Hui YH (ed) Handbook of fruits and fruit processing. Blackwell Publishing, Oxford, pp 369–390
Hanč M, Jan T, Nesrsta D (2013) Drobné ovoce a skořápkoviny (Berry fruits and shell fruits). Baštan. p 216
Harb J, Streif J (2004) Quality and consumer acceptability of gooseberry fruits (Ribes uvacrispa) following CA and air storage. J Hortic Sci Biotechnol 79:329–334
Heiberg N, Maage F (2003) Currants and gooseberries. In: Trugo L, Finglas PM (eds) Encyclopedia of food sciences and nutrition. Academic Press, Oxford, pp 1708–1712
Hempfling K, Fastowski O, Kopp M, Nikfardjam MP, Engel KH (2013) Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) Volatiles. J Agric Food Chem 61:6240–6249. doi:10.1021/jf401310v
Jensen K, Christensen LP, Hansen M, Jørgensen U, Kaack K (2000) Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars. J Sci Food Agric 81:237–244. doi:10.1002/1097-0010(20010115)81:2<237:AID-JSFA809>3.0.CO;2-H
Kaplanova M, Matejicek A, Kaplan J, Matejickova J, Zidova P (2016) Comparison of gooseberry cultivars in relation to their suitability for table fruit production. Acta Hortic 1139:269–273. doi:10.17660/ActaHortic.1139.47
Maage F (2002) A comparison of seven gooseberry cultivars with respect to yield components and fruit quality. Acta Hortic 585:481–487
Nikfardjam MP, Kopp M, Hempfling K, Engel KH (2013) Analysis of aroma compounds in fresh gooseberry fruit (Ribes uva-crispa L.) by means of headspace HRGC-MS. Mitt Klosterneuburg 63:108–116
Panighel A, Flamini R (2014) Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds. Molecules 19:21291–21309. doi:10.3390/molecules191221291
Sádecká J, Polovka M, Kolek E, Belajová E, Tobolková B, Daško Ľ, Durec J (2014) Orange juice with pulp: impact of pasteurization and storage on flavour, polyphenols, ascorbic acid and antioxidant activity. J Food Nutr Res 53:371–388
Sanchez-Palomo E, Garcia-Carpintero EG, Alonso-Villegas R, Gonzalez-Vinas MA (2010) Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values. Flavour Fragr J 25:456–462. doi:10.1002/ffj.2005
Serrano E, Beltran J, Hernandez F (2009) Application of multiple headspace-solid-phase microextraction followed by gas chromatography–mass spectrometry to quantitative analysis of tomato aroma components. J Chromatogr A 1216:127–133. doi:10.1016/j.chroma.2008.11.026
Vitova E, Divišova R, Sůkalova K, Matějíček A (2013) Determination and quantification of volatile compounds in selected elderberry cultivars grown in Czech Republic. J Food Nutr Res 52:1–11
Vitova E, Sůkalova K, Mahdalova M, Butorova L, Melikantova M (2015) Comparison of selected aroma compounds in cultivars of sea buckthorn (Hippophae rhamnoides L.). Chem Pap 69:881–888. doi:10.1515/chempap-2015-0090.rm
Acknowledgements
This work was supported by a project of Ministry of Agriculture (Grant no. QI 111A141) and Ministry of Education, Youth and Sport of the Czech Republic (Grant no. CZ.1.05/2.1.00/03.0116). We are grateful to Breeding Institute in Holovousy for providing the samples for the study.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Vítová, E., Sůkalová, K., Mahdalová, M. et al. Influence of volatile compounds on flavour of selected cultivars of gooseberry. Chem. Pap. 71, 1895–1908 (2017). https://doi.org/10.1007/s11696-017-0184-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11696-017-0184-x