HS-SPME–GC–MS analysis and consumer acceptance of blackcurrant juices made with innovative and conventional dejuicing systems

Due to their importance for sensory perception, volatiles of blackcurrant (Ribes nigrum L.) juices obtained using three pressing systems in two subsequent years were assessed by HS-SPME–GC–MS. The 35 volatiles assigned comprised 15 terpenes, 10 terpenoids, six esters, two aldehydes and each one alcohol and norterpenoid. The aroma impact compound 4-methoxy-2-methyl-2-butanethiol (4MMB) was additionally quantitated by GC–SIM-MS after derivatization and solid phase extraction. Spiral filter press processing under exclusion of oxygen resulted in higher total concentrations of volatiles in the juices (3022 and 4865 μg/100 mL in 2019 and 2020, respectively) compared to those obtained using the conventional systems horizontal filter press and decanter (860–2122 μg/100 mL). Multivariate statistics permitted the clustering of the samples according to both, the pressing systems and year of processing and to deduce tentative marker compounds mostly contributing to their differentiation. Spiral filter pressed juices stood out for elevated levels of especially oxidation-sensitive terpenes. Levels of 4MMB ranged between 3.6 and 4.8 ng/100 mL among all samples. However, descriptive sensory analyses (n = 15 trained panelists) found only insignificant differences among the descriptor intensities comparing blackcurrant juices and nectars produced thereof for sensory analyses, each produced with the aforementioned three technologies. By contrast, consumer acceptance and preference tests (n = 51 consumers) showed a significant preference of the decanter made juice and the nectar derived thereof, accompanied by low ratings for the spiral filter pressed juices.