| Issue |
BIO Web Conf.
Volume 34, 2021
International Scientific Conference “Biologization of the Intensification Processes in Horticulture and Viticulture” (BIOLOGIZATION 2021)
|
|
|---|---|---|
| Article Number | 06001 | |
| Number of page(s) | 6 | |
| Section | Biotechnologies of Storage and Processing of Agricultural Products, Quality Management and Food Safety | |
| DOI | https://doi.org/10.1051/bioconf/20213406001 | |
| Published online | 10 September 2021 | |
Influence of the variety on the quality of organic black currant juices
All-Russian Research Institute of Fruit Crops Breeding, Orel, 302530, Russia
* Corresponding author: salina@vniispk.ru
The results of a comparative study of the quality of blackcurrant juices of five varieties of ARSRIFCB breeding suitable for industrial commercial use are presented: Azhurnaya, Orlovskaya Serenada, Orlovsky Vals, Ocharovanye, Chudnoye Mgnovenye. The sensory profiles of juices and their relation to scoring and varietal characteristics were studied. An analysis of the sensory qualities of mono-varietal blackcurrant juices showed that they largely depend on varietal characteristics, such as transparency and thickness, the sensation of acidity and sweetness, and the softness of the taste (absence of harsh acid in the taste). The indicators of the point analysis confirm the results of the descriptor. Sensory analysis data (point and descriptor) showed that preference is given to products with a ruby-red color, typical for blackcurrant juices, bright, not cloudy. Among the studied varieties, of great interest for juice production are the varieties Ocharovanye and Azhurnaya.
© The Authors, published by EDP Sciences, 2021
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