Data on free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
Yaran Liu,
Shaoyang Wang,
Jie Ren,
Guanshen Yuan,
Yiqing Li,
Bolin Zhang,
Baoqing Zhu
Affiliations
Yaran Liu
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Shaoyang Wang
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Jie Ren
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Guanshen Yuan
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Yiqing Li
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Bolin Zhang
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Baoqing Zhu
Corresponding author.; Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
The data investigated 198 volatile compounds of six currant cultivars grown in China which is analyzed by SPME–GC–MS. Volatile compounds in these currant samples were identified by two methods, comparing retention indices with reference standards and matching mass spectrum in the NST11 library. A synthetic currant matrix prepared according to the currant juice condition were extracted and analyzed using the same extraction procedure as the currant samples. The standard curve was generated for quantification of volatile compounds. For the volatiles without the available standard, the data provided consulting standards that had the same carbon atom or the similar functional structure for quantification. Further interpretation and discussion can be seen in article entitled “Characterization of Free and Bound Volatile Compounds in Six Ribes nigrum L. Blackcurrant Cultivars” (Liu et al., 2018) [1].
