Variations in the essential oil composition in buds of six blackcurrant (Ribes nigrum L.) cultivars at various development phases

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 671-679

  Dvaranauskaite, A ^a   Venskutonis, P R ^a   Raynaud, C ^b   Talou, T ^b   Viskelis P ^c   Sasnauskas, A ^c  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b UNIVERSITÉ DE TOULOUSE   (France)

^c INSTITUTE OF AGRICULTURE   (Lithuania)

Author keywords

Blackcurrant buds; Essential oil; Harvesting period; Ribes nigrum

Indexed keywords

EID: 59049107682     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.005     Document Type: Article

References (21)

1. Adams R.P. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy (2001), Allured Publishing Corporation, Carol Stream, sIlinois, USA
2. Boccorh R.K., Paterson A., and Piggott J.R. Sources of variations in aroma-active volatiles, or flavour components, of blackcurrant concentrates. Zeitschrift für Lebensmitteluntersuchung und-Forschung A 208 (1999) 362-368
3. Burdock G.A. Handbook of flavor ingredients (2002), CRC Press, USA
4. Bylaitė E., Venskutonis R.P., and Roozen J.P. Influence of harvesting time on the composition of volatile components in different anatomical parts of lovage (Levisticum officinale Koch). Journal of Agricultural and Food Chemistry 46 (1998) 3735-3740
5. Bylaitė E., Venskutonis R., Roozen J.P., and Posthumus M.A. Composition of essential oil of costmary [Balsamita major (L.) Desf.] at different growth phases. Journal of Agricultural and Food Chemistry 48 (2000) 2409-2414
6. De Toro A.A. Blackcurrants as an energy crop and for production of essential oils. A review of the literature. Biomass and Bioenergy 6 (1994) 261-268
7. Del Castillo M.L.R., and Dobson G. Varietal differences in terpene composition of blackcurrant (Ribes nigrum L.) berries by solid phase microextraction/gas chromatography. Journal of the Science of Food and Agriculture 82 (2002) 1510-1515
8. Dvaranauskaite A., Venskutonis P.R., Raynaud C., Talou T., Viškelis P., and Dambrauskiene E. Chemical and sensory characterization of essential oils from six blackcurrant bud cultivars. Cheminė Technologija 4 (2007) 6-10
9. Dvaranauskaite A., Venskutonis P.R., Raynaud C., Talou T., Viškelis P., and Dambrauskiene E. Characterization of volatiles in the essential oil of blackcurrant buds and the antioxidant properties of different bud extracts. Journal of Agricultural and Food Chemistry 56 (2008) 3279-3286
10. European Pharmacopoeia (1997). Council of Europe (3rd ed., p. 121). Strasbourg.
11. Griffiths D.W., Robertson G.W., Birch A.N.E., and Brennan R.M. Evaluation of thermal desorption and solvent elution combined with polymer entrainment for the analysis of volatiles released by leaves from midge (Dasineura tetensi) resistant and susceptible blackcurrant (Ribes nigrum L.) cultivars. Phytochemical Analysis 10 (1999) 328-334
12. Kerslake M.F., Latrasse A.G., and Le Quere J.L. Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp.). Journal of the Science of Food and Agriculture 47 (1989) 43-51
13. Kerslake M.F., and Menary R.C. Varietal differences of extracts from blackcurrant buds (Ribes nigrum L.). Journal of the Science of Food and Agriculture 36 (1985) 343-351
14. Le Quere J.L., and Latrasse A. Composition of the essential oils of blackcurrant buds (Ribes nigrum L.). Journal of Agricultural and Food Chemistry 38 (1990) 3-10
15. Orav, A., Kailas, T., & Müürisepp, M. (2002). Composition of blackcurrant aroma isolated from leaves, buds, and berries of Ribes nigrum L. In Proceedings of the Estonian Academy of Sciences. Chemistry (Vol. 51, pp. 225-234).
16. Píry J., Príbela A., Ďurčanská J., and Farkaš P. Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods. Food Chemistry 54 (1995) 73-77
17. Pitarević I., Kuftinec J., Blažević N., and Kuštrak D. Seasonal variation of essential oil yield and composition of Dalmatian sage, Salvia officinalis. Journal of Natural Products 47 (1984) 409-412
18. Santos-Gomes P.C., and Fernandes-Ferreira M. Organ- and season-dependent variation in the essential oil composition of Salvia officinalis L. cultivated at two different sites. Journal of Agricultural and Food Chemistry 49 (2001) 2908-2916
19. Tabart J., Kevers C., Pincemail J., Defraigne J.O., and Dommes J. Antioxidant capacity of black currant varies with organ, season, and cultivar. Journal of Agricultural and Food Chemistry 54 (2006) 6271-6276
20. Tabart J., Kevers C., Sipel A., Pincemail J., Defraigne J.O., and Dommes J. Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chemistry 105 (2007) 1268-1275
21. Varming C., Petersen M.A., and Poll L. Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling. Journal of Agricultural and Food Chemistry 52 (2004) 1647-1652