The aroma of New Zealand blackcurrants plays an important role in the berry’s fascinating flavour and medicinal value. When we drink blackcurrant juice we enjoy not only the dark purple colour and delicious taste, but also the aroma, which brings out the flavour and refreshes us. The enticing flavour of blackcurrant juice has been experienced daily for hundreds of years in Europe, Australia, New Zealand and many other countries, and is still the most popular berry juice. There are three major characteristics of blackcurrant: firstly, its dark red colour; secondly, its sour sweet fresh taste derived from an ideal blend of organic acids, sugars and minerals, bringing with them many nutritional and medicinal benefits; and thirdly, the aroma components which enhance the delightful flavour of blackcurrants.
Blackcurrant aroma contains many volatile compounds and terpenes, β-caryophyllene, terpenoid, ketones, esters, β-pinene, limonene, α;-phellandrene etc which exhibit synergistic effects to create the unique aroma of the berry. Aroma compounds in blackcurrant are beneficial and have the following functions:
Blackcurrant aroma works wonders both on our bodies and minds in many ways ranging from alleviating stress and enhancing our health, to preventing diseases.