Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices

•Enzyme-aided pressing alters the volatile composition of blackcurrant juice.•Sensory properties of juice were modified by enzyme-aided berry pressing.•Pasteurization does not produce significant changes in odor.•Storage temperature impacts on volatiles and the sensory properties of the juice.•Light exposure does not affect the volatile composition of juice. Blackcurrant juices were prepared without enzyme (NEB-juice) and with conventional enzyme-aided berry pressing (EB-juice). Juices were pasteurized and stored at ambient temperature (in light and dark conditions) and at +4 °C for a 1-year period of time. Volatile composition and odor attributes were followed by HS–SPME–GC–MS and a sensory panel, respectively. Volatiles were decreased in the EB-juice, showing 100-fold lower contents of the main terpenoids, e.g., α-pinene, δ-3-carene, limonene, terpinolene, bornyl acetate and β-caryophyllene; whereas esters, such as methyl butanoate and ethyl butanoate, showed 2- and 4-fold lower contents for the EB-juice. Pasteurization produced minor changes in both juices. Volatiles decreased during storage at room temperature while at +4 °C esters and eucalyptol were kept at 100%. The descriptive sensory analysis reported a significant decrease (p