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Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters

Abstract : Berries of blackcurrant are source of vitamin C, flavonoids, beta-carotene, lutein and phenolic acid, with deep inky blue color and strong flavor. Within the works reported on blackcurrant berries, some studies suggested that a given cultivar of blackcurrant could yield berries with a specific profile in volatile compounds. However, in these studies, berries of various cultivars were obtained from different growing areas throughout the world. Moreover, methods used to study flavor compounds were different, and only few authors attempted to compare their results to other ones already published. The present review aims to highlight the most important parameters influencing the reported results concerning aroma compounds in blackcurrant berries. We conducted a complete bibliometric and meta-analysis. We collected data from published studies, taking into account parameters linked with natural variability and experimental parameters. We obtained a pool of 351 identified volatile compounds, among which about twenty molecules we considered as representative of the general volatile profile of blackcurrant berries. Collected data were analyzed first using Multiple Factor Analysis and Hierarchical Clustering on Principal Components, and then using Nonmetric MultiDimensional Scaling. We obtained mainly four consolidated clusters characterized by their richness/poorness in given volatile compounds. None of these clusters was linked with specific cultivars. Therefore, further research still has to be done to establish clearly the typicality of given cultivars that are empirically known to give specific organoleptic properties to manufactured products. Nevertheless, this study allowed identifying the important molecules to target with appropriate method and the experimental conditions to control.
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Submitted on : Friday, October 22, 2021 - 8:51:04 AM
Last modification on : Monday, December 6, 2021 - 4:26:07 PM

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Sandy Pagès-Hélary, Laurence Dujourdy, Nathalie Cayot. Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters. LWT - Food Science and Technology, Elsevier, 2022, 153, pp.112425. ⟨10.1016/j.lwt.2021.112425⟩. ⟨hal-03394363⟩

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