GENOTYPIC EFFECTS ON SENSORY QUALITY OF BLACK-CURRANT JUICE USING DESCRIPTIVE SENSORY PROFILING

A range of 46 Ribes genotypes from the Eucoreosma subgenus, predominan tly 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, mouth feel and aftertaste), with by far the most important variation detecta ble in the flavour component. No correlation of sensory characters wit h biochemical characters was observed. An initial consideration of the inheritance of sensory characters in Ribes was made. (C) 1998 Canadia n Institute of Food Science and Technology. Published by Elsevier Scie nce Ltd.