Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

In this study, the properties of nutritional, color and volatile organic compounds currant varieties (Ribes spp.) in Turkey were investigated. A total 125 different identified with GC-QTOF/MS. The levels protein, sugar fractions, dietary fibre, ascorbic acid minerals fruits found to be between varieties. Ascorbic content ranged from 169.33 725.52 mg/100 g dry weight. K, Ca Mg high amount all Total fibre 7.17 (Red Lake) 9.90 g/100 dw (Rosenthal). common volatiles cultivars ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde piperonal. ‘Rosenthal’ ‘Goliath’ displayed large differences fraction which allow for their discrimination PCA (principal component analysis) plot.