6533b7d1fe1ef96bd125d7eb

RESEARCH PRODUCT

Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars

Nathalie CayotSandy Pagès-hélaryLaurence Dujourdy

subject

PhytochemicalsSPMEPharmaceutical ScienceBiology01 natural sciencesGas Chromatography-Mass SpectrometryArticleAnalytical ChemistryOcimene010104 statistics & probabilitychemistry.chemical_compoundIngredientblackcurrant berriesRibesQD241-4410404 agricultural biotechnologySpecies SpecificityDrug DiscoverycultivarsHumans[CHIM]Chemical SciencesStatistical analysisCultivarvolatile compounds0101 mathematicsPhysical and Theoretical ChemistrySolid Phase MicroextractionFlavorVolatile Organic CompoundsLimonenemultivariate statistical analysesAlcoholic BeveragesOrganic Chemistry04 agricultural and veterinary sciences040401 food scienceCrop Productionchemical profilingFlavoring AgentsHorticulturechemistryChemistry (miscellaneous)FruitTasteMultivariate AnalysisMolecular MedicineFranceGas chromatography–mass spectrometryGC-MS

description

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were analyzed using HS-SPME-GC-MS. Thorough univariate statistical analysis and multivariate analysis were applied to the dataset, which made it possible to identify groups within cultivars. The Rosenthal cultivar exhibited a quite flat profile

yearjournalcountryeditionlanguage
2021-10-15Molecules
10.3390/molecules26206254http://dx.doi.org/10.3390/molecules26206254