The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

► Effects of enzymes on yield, chemical and sensory profile of black currant juice. ► Enzymes increased the yield of juice and the content of phenolic compounds. ► Enzymatic treatments decreased perceived sweetness and fresh odour. ► Treatments increased perceived astringency, sourness and fermented flavour. ► Optimisation of enzymatic process is very important in juice making procedure.