Profiles of Volatile Compounds from Seven New Hybrid Families Obtained by Crossings on Noir de Bourgogne Cultivar and Other Blackcurrant Varieties.

Berries of blackcurrant ( L.) are popular for their strong and complex aroma and their benefits for health. In Burgundy (France), the most famous blackcurrant cultivar is the "Noir de Bourgogne".

Identification of Volatile Compounds in Blackcurrant Berries: Differences among Cultivars.

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin.

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase.

As great differences were observed in the amount of α-amylase in human saliva, there is a need to better understand the effect of this protein alone or in mixture with mucin on aroma compound partitioning. We report the respective role of mucin and α-amylase on the air/liquid partition coefficients of two series of 5 methyl-ketones and 5 ethyl-esters. We confirm that mucin affects the release of aroma compounds and, for the first time, we demonstrate the ability of α-amylase to decrease the release of aroma compounds.

Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles.

The phase ratio variation PRV method is a classical way to determine the partition coefficients of volatile compounds between their solution and vapour phases in a variety of circumstances. However, some results obtained by this method can be disappointing. A new PRV equation in which the initial liquid-phase solute concentration is replaced by the liquid-phase solute concentration at equilibrium is proposed.