Editing Redcurrant (section)

===Phytochemicals===
Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of [[organic acids]] and mixed [[polyphenols]].<ref>{{cite journal |author1=Mikulic-Petkovsek, M. |author2=Schmitzer, V. |author3=Slatnar, A. |author4=Stampar, F. |author5=Veberic, R. |year=2012 |title=Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species |journal=J Food Sci |volume=77 |issue=10 |pages=1064–70 |doi=10.1111/j.1750-3841.2012.02896.x |pmid=22924969 }}</ref> As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.<ref>{{cite journal |author1=Mikulic-Petkovsek, M. |author2=Rescic, J. |author3=Schmitzer, V. |author4=Stampar, F. |author5=Slatnar, A. |author6=Koron, D. |author7=Veberic, R. |year=2015 |title=Changes in fruit quality parameters of four Ribes species during ripening |journal=Food Chem |volume=173 |pages=363–74 |doi=10.1016/j.foodchem.2014.10.011 |pmid=25466034 |display-authors=1 }}</ref> Twenty-five individual polyphenols and other [[nitrogen]]-containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavor profile sensed in the human tongue.<ref>{{cite journal |last1=Schwarz |first1=B. |last2=Hofmann |first2=T. |year=2007 |title=Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds |journal=J Agric Food Chem |volume=55 |issue=4 |pages=1394–1404 |pmid=17261016 |doi=10.1021/jf0629078 }}</ref>