Comparison of flavour and volatile flavour compounds of mixed elderberry juices

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F15%3A%230000601" target="_blank" >RIV/25271121:_____/15:#0000601 - isvavai.cz</a>

Alternative codes found

RIV/00216305:26310/15:PU113295

Result on the web

<a href="http://dx.doi.org/10.11118/actaun201563010147" target="_blank" >http://dx.doi.org/10.11118/actaun201563010147</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201563010147" target="_blank" >10.11118/actaun201563010147</a>

Result language

angličtina

Original language name

Comparison of flavour and volatile flavour compounds of mixed elderberry juices

Original language description

The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offflavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05) in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QH92223" target="_blank" >QH92223: Investigation of elderberry cultivars for utilization in pomiculture practice.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Volume of the periodical

63

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

147-152

UT code for WoS article

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EID of the result in the Scopus database

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