Flavour analysis of New Zealand grown blackcurrants: an evaluation of expert selection methods

This is the authors' abstract. We don't add key points for this paper.

Blackcurrant ( Ribes nigrum L.) beverages are a popular product, largely consumed for their distinctive flavour profile and the perceived health benefits associated with their vitamin C and anthocyanin content. Blackcurrant breeding programmes generate large numbers of offspring, which are generally screened by the breeders to select candidates that meet the specific industry requirements for flavour typicality. To investigate the effectiveness of this approach, four commercial genotypes with varying degrees of typicality and five Plant & Food Research genotypes selected based on breeder evaluations of typicality or novelty were profiled by a trained sensory panel, quantifying potential differences in aroma, flavour and mouthfeel attributes. The sensory profiles generally confirmed the breeder selections for typicality, supporting the use of the breeders’ screening protocol. Implementing a pectin rinse protocol helped to decrease sensory fatigue and carryover effects during sensory profiling, therefore using this protocol may also be helpful during breeder assessments.