Sources of variations in aroma-active volatiles, or flavour components, of blackcurrant concentrates

Abstract

 High resolution gas chromatography was used to quantify aroma-active volatile components of 130 blackcurrant thermal evaporative concentrates prepared from berries obtained from three seasons, different geographical origins and differing in post-harvest storage, and three freeze concentrates. Data, obtained as flame ionisation responses, were entered in a matrix and principal component analysis performed to understand variations in components contributing to concentrate flavour character. In the total data set, it was found that variation was dominated by seasonal effects. Within a single season, geographical origin was most important and use of fresh or frozen berries was secondary. Analysis of quantitative differences in components contributing to aroma character, differentiated into character-enhancing and character-diminishing notes, allowed exploration of the relative importance of the different sources of variation. Differences in aroma volatiles between thermal and freeze concentrates were minimal.