Acta Univ. Agric. Silvic. Mendelianae Brun. 2015, 63, 147-152
Published online 2015-03-14

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Eva Vítová1, Kateřina Sůkalová1, Martina Mahdalová1, Lenka Butorová1, Libor Babák1, Aleš Matějíček2

1Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic
2Department of Gene Pools, Research and Breeding Institute of Pomology Holovousy Ltd., Holovousy 1, 508 01 Hořice, Czech Republic

The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds.
Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), off-flavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05) in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified 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 flavour, and excellent other sensory characteristics.


This work was supported by a project of Ministry of Agriculture of the Czech Republic [Grant No. QH92223]. We are grateful to prof. Řezniček from Mendel University in Brno and Breeding Institute of Pomology in Holovousy for providing the berries for the study.


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