Identification of Volatile Compounds in Blackcurrant Berries: Differences among Cultivars

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were analyzed using HS-SPME-GC-MS. Thorough univariate statistical analysis and multivariate analysis were applied to the dataset, which made it possible to identify groups within cultivars. The Rosenthal cultivar exhibited a quite flat profile; the Lositkia, Ben Tiran, and Barchatnaia cultivars shared common features; the Noir de Bourgogne cultivar showed the highest amounts of molecules such as 3-carene, limonene, beta-phellandrene, ocimene, alpha-terpinolene, and bicyclogermacrene. None of the studied varieties were close to the Noir de Bourgogne on the basis of VOC analysis.

Automated summary

Blackcurrant berries are known for their strong flavor, with different cultivars having specific profiles of volatile compounds. The Noir de Bourgogne cultivar is particularly important in the Burgundy region of France, as it is the main ingredient in a liquor with a designation of origin. Analysis of volatile fractions in berries from 15 cultivars showed unique characteristics for each cultivar, with the Noir de Bourgogne cultivar having the highest amounts of certain molecules. None of the studied varieties were similar to the Noir de Bourgogne based on VOC analysis.