DEVELOPMENT OF CONCENTRATED AROMATIC EXTRACTS FROM CURRANT SHOOTS FOR BEVERAGES

Herbal spicy-aromatic raw materials are widely used in the production of non-alcoholic and alcoholic beverages. They enrich beverages by aromatic compounds, create colour and impart a characteristic taste. Research on the chemical composition of young blackcurrant shoots, which are mainly agricultural waste but are a valuable source of aromatic and biologically active compounds, is perspective. The article is focused on the development of technology for concentrated aromatic extracts from young blackcurrant shoots for beverages. The research materials were young shoots of black currant (Ribes Nigrum L.), water-alcohol extracts and concentrated aromatic extracts from black currant shoots. The research showed that extracting crushed young blackcurrant shoots by a water-alcohol solution makes it possible to obtain an extract enriched by phenolic substances with a pleasant currant aroma and additional descriptors. Concentrating the water-alcohol extract by thermal vacuuming at a temperature of 50 ±2 °C and a pressure of 10 kPa to a dry matter content of 65% allows two concentrates to be obtained – extractive and aromatic substances. The concentrated extract and aromatic concentrate can be used as independent products of commercial value or in the form of a concentrated aromatic extract. It has been established that the aromatic profile of the concentrate is formed by a complex of monoterpenes, among 3-carene (23%) dominates, giving it fruity and floral notes with woody and coniferous shades. The significant contributions are made by caryophyllene (16.8%), terpinolene (9.64%), β-phellandrene (6.4%) and geraniol (6%), which provide a harmonious aroma with clove-woody, spicy, green, citrus-mint and rose notes. The combination of concentrated extract with aromatic concentrate allows to obtain a composite flavouring with a pronounced taste and aroma profile. In addition to its intense organoleptic characteristics, extract concentrate from the blackcurrant shoots is a source of biologically active compounds, in particular a phenolic complex, which determines its additional functional value in beverage technology.