## 4 Conclusions  
This study comprehensively evaluated the sensory and volatile profiles of red, white, and black currant cultivars, revealing significant differences between and within these groups. Sensory analysis highlighted the distinct characteristics of black currants, particularly their higher astringency and unique \"blackcurrant\" aroma, which, while differentiating, did not translate to higher overall acceptability compared to red and white currants. White currants were generally favored, likely due to their superior sweetness and texture, while red currants were characterized by higher acidity. Instrumental analysis using HS-SPME-GC-FID/MS identified a wide range of volatile compounds, demonstrating that cultivar significantly influences aroma composition. Black currants exhibited a greater diversity of compounds, especially terpenoids, while red and white currants showed similarities consistent with their shared species. OAV calculations identified key aroma contributors, with \(\beta\)-damascenone being a dominant compound across all cultivars. PCA analysis effectively integrated sensory and instrumental data, confirming the clear separation of black currants from red and white currants and highlighting the subtle differences between individual cultivars and harvest years. The analysis underscored the importance of sweetness and texture in consumer preference and identified astringency and the \"blackcurrant\" note as primary differentiating factors. Based on these comprehensive results, the cultivars 'Victoria' (white), 'Rubigo' (red), and 'Demon' (black) were identified as possessing the best sensory characteristics, making them prime candidates for potential practical applications. However, it is important to acknowledge that further investigation with a larger sample size would be necessary to draw more robust conclusions and establish definitive links between chemical composition, sensory properties, and consumer acceptability. This expanded research would enhance the understanding of these relationships and facilitate more informed decisions regarding cultivar selection and utilization. **Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app15095156/s1](https://www.mdpi.com/article/10.3390/app15095156/s1)]([https://www.mdpi.com/article/10.3390/app15095156/s1](https://www.mdpi.com/article/10.3390/app15095156/s1)). Table S1: Volatile compounds identified in white/red/black currant cultivars using HS-SPME-GC-FID/MS method; Table S2: Content of volatile compounds identified in white/red/black currant cultivars in both years (2020 vs. 2021); Table S3: Comparison of volatile compounds of single cultivars within white (a), red (b), and black (c) currants. Figure S1. Comparison of chemical groups of compounds in red/white/black currants (seasonal variability 2020 vs. 2021); Figure S2. Temperature (\"C), precipitation (mm), and sunshine (h) during the cultivation of currants (data from the Czech Hydrometeorological Institute). **Author Contributions:** Conceptualization, writing--original draft preparation, methodology, E.V. ; investigation, data curation, J.P. and J.Z. ; writing--review and editing, formal analysis, supervision, P.D. All authors have read and agreed to the published version of the manuscript. **Funding:** This research was funded by project of Internal grants of Brno University of Technology (Standard project of specific research No. FCH-S-24-8597). **Institutional Review Board Statement:** Ethical review and approval were waived for this study, because the evaluation posed no (or negligible) risk to participants. The subject of sensory evaluation was safe natural material (fresh currant fruits). Experiments were performed in accordance with the \"IFST Guidelines for Ethical and Professional Practices for the Sensory Analysis of Foods\" and with relevant institutional guidelines approved by the internal review board.