title: Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices.
abstract: Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5-14-fold), PD-% (12-65%), and mDP (1.8-6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.
authors.affiliation: †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Oskar A
authors.initials: OA
authors.lastname: Laaksonen
authors.affiliation: †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Juha-Pekka
authors.initials: JP
authors.lastname: Salminen
authors.affiliation: †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Leenamaija
authors.initials: L
authors.lastname: Mäkilä
authors.affiliation: †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Heikki P
authors.initials: HP
authors.lastname: Kallio
authors.affiliation: †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D001628:Beverages / Q000032:analysis*; D044946:Biflavonoids / Q000032:analysis; D002392:Catechin / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D044945:Proanthocyanidins / Q000032:analysis*; D031965:Ribes / Q000737:chemistry*; D013649:Taste
chemical_list: D044946:Biflavonoids; D005421:Flavoring Agents; D044945:Proanthocyanidins; C013221:proanthocyanidin; C017674:procyanidin; D002392:Catechin
keywords: astringency; bitterness; black currant; juice processing; proanthocyanidins