Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found in these cultivars with esters and terpenoids as the major volatiles. Additionally, 10 hydroxy esters were detected in these cultivars for the first time. Floral, fruity, and sweet flavors appeared to be the feature aroma in these cultivars, which resulted from the contribution of 17 volatiles. Principal component analysis indicated the cultivar “Fertodi”, “Risagar” and “Liangye” had the similar profiles of free and bound volatile compounds, whereas the cultivar “Brodtrop” and “Yadrionaya” exhibited the similarity on their free and bound volatiles. The cultivar “Sofya” showed a different volatile composition. Cluster analysis revealed the cultivar “Fertodi”, “Risagar”, and “Liangye” had the similar profiles of free and bound volatile compounds, whereas the similar free and bound volatile compositions were observed in the cultivar “Sofya” and “Yadrionaya”. This study could provide useful information on quality control of commercial currant products. [Display omitted] •166 free and 111 bound volatiles were detected.•10 hydroxy esters were detected in currant for the first time.•These cultivars were rich in hydroxy esters and terpenoids.•Floral, fruity, and sweet aroma were typical aroma for these cultivars.•17 volatiles contributed their flavor notes to overall aroma of currant.