## 3 Results and Discussion
### Effect of Cultivar on Sensory Properties of Currants  
A comparison of individual cultivars within each of the three variants revealed significant differences (\(p\leq 0.05\)) in all evaluated properties, with the exception of astringency. Astringency was consistently low across all red and white cultivars, while being higher in all black cultivars. A detailed comparison of the sensory characteristics of individual cultivars within each variant is provided in Table 1, with the best (most acceptable) cultivars within each variant marked with an asterisk.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & & & & & & \\ \hline \multirow{4}{*}{Sensory Characteristics} & \multirow{2}{*}{**Year**} & \multicolumn{4}{c}{**Curant Cultivan/Rating in \%**} \\ \cline{3-8}  & & & & & & & \\ \cline{3-8}  & & & & & & & \\ \cline{3-8}  & & & & & & & \\ \cline{3-8}  & & & & & & & \\ \hline \multirow{4}{*}{Sensory Characteristics} & \multirow{2}{*}{**Year**} & 2023 & \(64.1^{\rm\,th}\pm 9.3\) & \(55.9^{\rm\,th}\pm 8.8\) & \(77.1^{\rm\,th}\pm 1.2\) & \(63.4^{\rm\,th}\pm 10.2\) & \(77.9^{\rm\,th}\pm 7.2\) \\  & & 2021 & \(65.7^{\rm\,th}\pm 5.6\) & \(63.8^{\rm\,th}\pm 9.9\) & \(70.8^{\rm\,th}\pm 7.9\) & \(65.1^{\rm\,th}\pm 10.2\) & \(71.7^{\rm\,th}\pm 9.5\) \\ \hline \multirow{4}{*}{Sensory Characteristics} & \multirow{2}{*}{**Odor**} & 2023 & \(50.6^{\rm\,th}\pm 10.5\) & \(51.1^{\rm\,th}\pm 10.4\) & \(65.1^{\rm\,th}\pm 10.6\) & \(42.4^{\rm\,th}\pm 8.7\) & \(64.9^{\rm\,th}\pm 8.4\) \\  & & 2021 & \(64.3^{\rm\,th}\pm 6.2\) & \(54.3^{\rm\,th}\pm 10.5\) & \(64.5^{\rm\,th}\pm 8.3\) & \(47.6^{\rm\,th}\pm 9.5\) & \(73.7^{\rm\,th}\pm 9.4\) \\ \hline \multirow{4}{*}{Sensory Characteristics} & \multirow{2}{*}{**Year**} & 2023 & \(32.5^{\rm\,th}\pm 9.5\) & \(34.5^{\rm\,th}\pm 9.9\) & \(49.5^{\rm\,th}\pm 8.8\) & \(89.7^{\rm\,th}\pm 10.4\) & \(52.4^{\rm\,th}\pm 10.9\) \\  & & 2021 & \(47.2^{\rm\,th}\pm 7  
Descriptor selection in this study was inspired by the work of [PERSON] et al. [15; 19] and [PERSON] et al. [20], who first identified basic aroma descriptors for black currant juices, including sweet, acidic, and as stringent tastes and fruity, grassy, citrus, caramel, and \"blackcurrant\" aromas. These attributes were also used in other studies on black currant juices [3; 4; 5; 21], sometimes with additional descriptors such as \"catty\", \"minty\", and \"earthy\". The only study focusing on fresh black currant berries, by [PERSON] et al. [6], provided a brief evaluation of their aroma profile based on GC-olfactometry. No detailed sensory evaluation of red and white currants has been performed to date. The work of [PERSON] and [PERSON] [2], who evaluated an extract from fresh mashed red currant berries and described phenolics as key astringent compounds using sensory analysis, is a relevant exception.  
The main objective of this study was to compare currant cultivars, as cultivar is a key factor affecting fruit flavor, along with post-harvest processing and storage. Studies comparing currant cultivars [6] or juices produced from different cultivars [3; 4; 20] are very scarce. Nevertheless, in accordance with our results, they all confirm differences in sensory characteristics, especially flavor. No scientific studies specifically addressing the cultivars analyzed in this study were found, although [PERSON] [26] conducted a brief evaluation involving 'Rovada', but its aroma profile was not described in detail. Some brief information can be found in growers' manuals, which generally describe currants as having a firm texture and juicy flavor, with white and black currants being sweet and red currants being sweet tart, although each variety should have its unique flavor profile and texture.