Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Eva Vítová, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Libor Babák, Aleš Matějíček
2015 Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis  
The aim of this work was to fi nd the best composition for fruit drink based on elderberries with optimal fl avour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, fl avour was evaluated sensorially and instrumentally as the content of aroma compounds. Five fl avour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offfl avour, odour, texture (mouth-feel),
more » ... r and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with fl ame ionization detection and gas chromatography-mass spectrometry. The signifi cant diff erences (P < 0.05) in fl avour were found between samples, which could be explained by diff erences in their volatile profi les. In total 57 compounds were identifi ed in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry fl avour, and excellent other sensory characteristics.
doi:10.11118/actaun201563010147 fatcat:44fej6z3snamfhto4sw43cx23q