Genotypic effects on sensory profiles of drinks made from juice of red raspberries ( Rubus idaeus L.)

Abstract

Juice drinks made from 31 red raspberry genotypes ( Rubus idaeus L.) representing a cross section of the germplasm from the breeding programme at the Scottish Crop Research Institute and one culitvar from North America were evaluated using methods previously applied to blackcurrant sensory evaluation. These sensory methods significantly differentiate among red raspberry genotypes for appearance, aroma and flavour of the juice drinks. Red colour, richness and natural were important discriminators for appearance. Overall intensity, fruity, sweet, floral, perfumed, and natural were the important discriminators of aroma and flavour. Aroma and flavour were also highly correlated ( r=0.89; p≤0.001). Aftertaste and mouth-feel were less important discriminators possibly as a result of prior selection for acceptable fresh-fruit characteristics in these red raspberry genotypes or the effects of processing. The discriminating attributes should be useful characters for the assessment of genotypic variation and selection of superior juice drink genotypes.