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- W2946335979 abstract "Volatile constituents of fresh blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits were isolated applying different approaches and analysed by capillary gas chromatography-mass spectrometry and sensory methods. The occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant fruits was demonstrated for the first time. C6-compounds, esters, and terpenes were the major compound classes in blackcurrant fruits; C6-compounds and acids dominated in redcurrant fruits. The influence of various factors, such as cultivar and freezing, on the volatile profiles was shown." @default.
- W2946335979 created "2019-05-29" @default.
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- W2946335979 date "2018-01-01" @default.
- W2946335979 modified "2023-09-27" @default.
- W2946335979 title "Analysis and sensory evaluation of volatile constituents of blackcurrant ( Ribes nigrum L.) and redcurrant ( Ribes rubrum L.) fruits" @default.
- W2946335979 hasPublicationYear "2018" @default.
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