Genotypic effects on sensory quality of blackcurrant juice using descriptive sensory profiling

A range of 46 Ribes genotypes from the Eucoreosma subgenus, predominantly Ribes nigrum (blackcurrant) was analysed for sensory qualities by descriptive sensory profiling. Using an appropriate vocabulary against a branded product standard, significant genotypic variation was found in all the main sensory characters (appearance, flavour, aroma, mouthfeel and aftertaste), with by far the most important variation detectable in the flavour component. No correlation of sensory characters with biochemical characters was observed. An initial consideration of the inheritance of sensory characters in Ribes was made. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.