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Influence of volatile compounds on flavour of selected cultivars of gooseberry

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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.

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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.

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Correspondence to Eva Vítová.

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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

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  • DOI: https://doi.org/10.1007/s11696-017-0184-x

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