Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

Abstract

The volatile profiles of three blackcurrant (Ribes nigrum L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic–mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar ‘Melalahti’ presented lower contents of volatiles compared with ‘Ola’ and ‘Mortti’, which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66° 34′ N) than in those from the southern location (60° 23′ N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles.

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

“…Blackcurrant aroma is characterized by various volatile components, including esters and terpenoids. As reported, cultivars and growing and storage conditions can affect the flavor component [45,46]. Among the most reported compounds for the characteristic of blackcurrant fruit, 2-methylbutyl acetate, methyl butanoate, ethyl butanoate, and ethyl hexanoate, belonging to the esters class, that confer fruity and sweet notes are mentioned.…”

Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries

“…Extraction of the volatiles from the SB berries by HS‐SPME and GC‐MS analyses was carried out with a method previously employed with some modifications (Marsol‐Vall et al , ). Weighted (20 g) SB puree mixed with an equal amount of 10% NaCl aqueous solution, then 1.0 g of the slurry was transferred to a 20‐mL headspace vial and spiked with 10 µL of the internal standard solution (neryl acetate at 100 µg mL −1 in methanol; Sigma‐Aldrich, St. Louis, MO, USA).…”

“…Weighted (20 g) SB puree mixed with an equal amount of 10% NaCl aqueous solution, then 1.0 g of the slurry was transferred to a 20‐mL headspace vial and spiked with 10 µL of the internal standard solution (neryl acetate at 100 µg mL −1 in methanol; Sigma‐Aldrich, St. Louis, MO, USA). The internal standard fulfilled the criteria as described in our previous study (Marsol‐Vall et al , ). The samples were incubated, and the collection of the volatiles by HS‐SPME was carried out with a 1‐cm SPME fibre as described in Marsol‐Vall et al, () for 20 min.…”

“…Identification of volatile compounds was carried out as detailed in previous works by mass spectra match (direct match> 800) and comparison of linear retention indexes (RI) calculated with an homologous series of n ‐alkanes (C 9 ‐C 30 from Supelco) with those available in the Nist WebBook (Lindstrom & Mallard, ; Marsol‐Vall et al , ; Marsol‐Vall et al , ). Total ion current (TIC) was used for peak area integration.…”

“…The internal standard fulfilled the criteria as described in our previous study (Marsol-Vall et al, 2018). The samples were incubated, and the collection of the volatiles by HS-SPME was carried out with a 1-cm SPME fibre as described in Marsol-Vall et al, (2018) for 20 min.…”