Development of a model for intensity of flavour character in blackcurrant concentrates

The feasibility of routine quantification of flavour character intensity in fruit concentrates by chromatography was studied. A set of 37 volatile com ponents, previously identified as flavour-active by gas chromatography-olfa ctometry, were quantified in 133 different blackcurrant concentrates from t hree seasons, by gas chromatography with flame ionisation detection. Sensor y data on intensities of flavour character in these concentrates were obtai ned using ratio scaling. Partial least squares regression (PLS) was employe d to develop models describing relationships between intensity of flavour c haracter and concentrations of specific flavour components. Separate models were obtained for concentrates produced within three single seasons. Indiv idual concentrates varied in: geographical origin; post-harvest fruit stora ge (chilled or frozen); and concentration strategy, either conventional the rmal or freeze technology. Cross-validation (by PLS) determined the number of correlation factors required to reach minimum prediction error for each model. The final model had a regression coefficient of 0.80, dependent upon 10 flavour components, and was suited for predicting flavour character int ensity in blackcurrant drinks from concentrates, (C) 1999 Society of Chemic al Industry.