Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles

Volatiles of gooseberries (Ribes uva cripsa L.) were isolated by means of vacuum-headspace-extraction, and the obtained concentrates were analyzed via capillary gas chromatography-mass spectrometry. To ensure the quantitation of highly volatile compounds, headspace analysis was additionally performed on selected batches. C-6-components (e.g., (Z)-hex-3-enal, (E)-hex-2-enal), derived from lipid oxidation, and short-chain esters (e.g., ethyl acetate, methyl butanoate, ethyl butanoate) turned out to be the major compound classes in the fresh fruit. The compositional variability was demonstrated by analyzing several gooseberry varieties at different stages of ripeness. The contributions of volatiles to the gooseberry aroma were assessed by using gas chromatography-olfactometry in combination with aroma extract dilution analysis and calculation of odor activity values. C-6-components and esters were shown to be responsible for the green and fruity character of fresh gooseberries.