A procedure is described for preparing a black‐currant essence from the fresh fruit. Examination by gas‐liquid chromatography and infra‐red spectroscopy has allowed y‐terpinene, ethanol, n‐butanol, n‐hexanol, trans‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanpate, methyl benzoate, and 1,8‐cineole to be definitely identified. A further 14 compounds were tentatively identified. These results are discussed in conjunction with those obtained on a commercial black‐currant distillate and other published work on black currants.
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Nürsten et al. (1969) studied this question.
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