Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods

The volatile components of blackcurrant buds were fractionated into neutral, acidic and basic fractions. The fractions were submitted to gas chromatography (GC) and combined GC and mass spectrometry and their importance is discussed in terms of flavour impact. In this study 19 monoterpenes, 20 sesquiterpenes, 12 carbonyls, 11 esters and 34 alcohols were identified using Kovats indices and mass spectral data. From the blackcurrant cuttings volatiles were separated in which the blackcurrant berries aroma was overwhelmed by a catty note. Fractions were submitted to high performance liquid chromatography. The most polar volatile components possess a typical blackcurrant odour and contribute to the overall pleasant blackcurrant fruity aroma.