Influence of volatile compounds on flavour of selected cultivars of gooseberry

The flavour of seventeen red, yellow and green varieties of gooseberry (Ribes grossularia L.) was investigated in this study during two consequent years (2014–2015). Taste, odour, flavour descriptors (sweet, acid/sour, astringent) and off-flavour, together with appearance, colour, texture (firmness, crispiness) and overall acceptability were evaluated sensorially using line scale. Related volatile compounds were assessed by solid-phase microextraction coupled to gas chromatography–mass spectrometry. The significant differences (p 1) are considered to contribute to flavour/acceptability of gooseberry samples.