Quality of Sour Cherry Juice of Different Clones and Cultivars (Prunus cerasus L.) Determined by a Combined Sensory and NMR Spectroscopic Approach

Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and 1H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-11, Vol.59 (22), p.12124-12130
Main Authors: Clausen, Morten R, Pedersen, Bjarne H, Bertram, Hanne C, Kidmose, Ulla
Format: Article
Language:English
Subjects:
acetates
asparagine
Beverages - analysis
Biological and medical sciences
clones
cultivars
ethanol
Female
Flavors and Aromas/Chemosensory Perception
Food industries
fructose
Fundamental and applied biological sciences. Psychology
genetic background
glucose
Humans
juices
Magnetic Resonance Spectroscopy - methods
Male
malic acid
metabolites
nuclear magnetic resonance spectroscopy
Prunus - chemistry
Prunus cerasus
Quality Control
sensory evaluation
sourness
sweetness
Taste
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Summary:Juice was manufactured from seven different sour cherry clones/cultivars and evaluated by quantitative descriptive sensory analysis and 1H NMR spectroscopy. The sensory evaluation showed a large variation in several sensory attributes between the sour cherry clones/cultivars, which could be divided into two groups on the basis of both the sensory data and the NMR spectroscopic data. These groups were closely related to the genetic background of the clones. Kelleris clones were distinctly different from Stevnsberry and Fanal clones. Hence, 1H NMR spectroscopic data seem to correlate with sensory quality of different sour cherry clones. In addition, malic acid was the most important metabolite for modeling the two highly correlated sensory attributes sweetness and sourness, whereas the glucose content had a slight effect and the fructose content had no impact on sweetness/sourness. Other metabolites (ethyl acetate, asparagine, ethanol) could be correlated with sensory attributes; however, a direct causal connection could not be established.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf202813r