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Influence of volatile compounds on flavour of selected cultivars of gooseberry

Eva Vítová, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Aleš Matějíček, and Jiří Kaplan

Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic



Abstract: The flavour of seventeen red, yellow and green varieties of gooseberry (Ribes grossularia L.) was investigated in this study during two consequent years (2014–2015). Taste, odour, flavour descriptors (sweet, acid/sour, astringent) and off-flavour, together with appearance, colour, texture (firmness, crispiness) and overall acceptability were evaluated sensorially using line scale. Related volatile compounds were assessed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. The significant differences (p < 0.05) in volatile compounds as well as in sensory properties were found between varieties. The differences between production years were small or not significant. Sensorially no obvious preference was found between red, yellow and/or green varieties. Red ‘Karat’ and yellow ‘Darek’ were considered to be the most acceptable with well evaluated all sensory properties. In total, 52 volatile compounds were identified in samples: 19 alcohols, 12 aldehydes, 8 ketones, 11 esters and 2 acids with quantitatively predominating alcohols and acids. (Z)-3-hexen-1-ol, (Z)-3-hexenal, heptan-2-one, methyl butanoate, ethyl butanoate, methyl acetate, ethyl acetate, ethanol and ethanal (with odour activity values >1) are considered to contribute to flavour/acceptability of gooseberry samples.

Keywords: Gooseberry; Flavour; Volatiles; Sensory analysis; Solid-phase microextraction; Gas chromatography

Full paper is available at

DOI: 10.1007/s11696-017-0184-x


Chemical Papers 71 (10) 1895–1908 (2017)

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