Extraction of aroma components to quantify overall sensory character in a processed blackcurrant (<i>Ribes nigrum</i> L.) concentrate

Abstract

Abstract Quantification by chromatography of overall aroma character in fruit concentrates is not straightforward. Of paramount importance is that chromatographic extracts should have a sensory character similar to the original concentrate. Concentration strategies in a blackcurrant ( Ribes nigrum L.) thermal evaporative concentrate were studied, combining sensory and gas chromatographic analyses. Aroma components were concentrated either by liquid–liquid extraction or adsorption to five sorbent extraction matrices, varying in bonded phase and eluted with solvent mixtures of different polarities. Sensory and chromatographic analyses showed that sorbent extracts varied markedly in composition as a function of eluant polarity. Choice of bonded phase had limited influence. Gas chromatography–olfactometry (GC–O) showed that, although aroma components in sorbent extracts varied, aroma notes of flavour components could be related to original concentrate character. This was not the case with liquid–liquid extracts. Sorbent extracts, retaining the sensory character of original juice concentrates, facilitate the study of quantitative relationships between sensory character and chromatographic data in fruit products. Copyright © 2002 John Wiley &amp; Sons, Ltd.