Sources of variations in aroma active volatiles, or flavour components, ofblackcurrant concentrates

High resolution gas chromatography was used to quantify aroma-active volati le components of 130 blackcurrant thermal evaporative concentrates are prep ared from berries obtained from three seasons, different geographical origi ns and differing in post-harvest storage, and three freeze concentrates. Da ta, obtained as flame ionisation responses, were entered in a matrix and pr incipal component analysis performed to understand variations in components contributing to concentrate flavour character. In the total data set, it w as found that variation was dominated by seasonal effects. Within a single season, geographical origin was most important and use of fresh or frozen b erries was secondary. Analysis of quantitative differences in components co ntributing to aroma character, differentiated into character-enhancing and character-diminishing notes, allowed exploration of the relative importance of the different sources of variation. Differences in aroma volatiles betw een thermal and freeze concentrates were minimal.