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Aronia melanocarpa (Michx.) Ell. - Rosaceae - black chokeberry, **Schwarze Apfelbeere**, Aronia, Schwarze Eberesche

Deciduous shrub, native to eastern North America, cultivated in eastern Europe (Poland, Russia); leaves alternate, glossy elliptic to obovate, dark green, crenate, turning deep red in autumn; flowers white; fruit black.

"The common name of chokeberry is in reference to the tart and bitter taste of the fruits which are technically edible but so astringent as to cause choking in most of those who try. Fruits are sometimes used to make tasty jams and jellies." [[http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=j420|MBG]]

"The volatile constituents of black chokeberry were analysed by gas chromatography and mass spectrometry. Concentrations of the 48 compounds identified were in general below their individual threshold values. The main compounds were benzaldehyde cyanohydrin, hydrocyanic acid and benzaldehyde. Among other benzene derivatives identified in the press juice were benzylalcohol, 2-phenylethanol, phenylacetaldehyde, salicylaldehyde, acetophenone, 2′-hydroxyacetophenone, 4′-methoxyacetophenone, phenol, 2-methoxyphenol and methyl benzoate." \\
[Analysis of the volatile constituents of black chokeberry (Aronia melanocarpa Ell.)., Hirvi, T., Honkanen, E., Journal of the science of food and agriculture. Vol.36(9), 1985, 808-810]

"...polymeric proanthocyanins, predominantly of (-)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside." \\
[Aronia melanocarpa phenolics and their antioxidant activity., Oszmiański, J., Wojdylo, A., European Food Research and Technology, Vol.221(6), 2005, 809-813]

The antioxidant capacity, measured as ORAC (160μmol of TE/g, oxygen radical absorbing capacity), or TEAC (65-70 μmol/mL, Trolox equivalent antioxidant capacity), is by far the highest of some fresh berries and fruits reviewed. "The most important compounds which are responsible for the radical scavenging activity seem to be the main phenolic constituents consistent with the observation that a good correlation exists between the total phenolic content and the ORAC or TEAC values of various berries and juices. Based on the ORAC values of single phenolic compounds reported by Zheng and Wang, the contribution of the anthocyanins to total antioxidant activity was calculated to be about 33% for fresh Aronia berries and roughly 42% for a commercial
Aronia juice." \\
[Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects., Kulling, S.E., Rawel, H.M., Planta medica, Vol.74(13), 2008, 1625] [[http://www.pascoe.ca/wp-content/uploads/2014/07/Aronia-Review-2008-Planta-Medica.pdf|PDF]]

Main volatile constituents of chokeberry juice were 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde. Of the twenty two aroma-active compounds detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis, ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate (“fruity” aroma notes), nonanal (“green” notes), an unidentified compound possessing “moldy” odor, and some other volatiles may be very important in formation of chokeberry aroma. \\
[Kraujalytė, Vilma, Erich Leitner, and Petras Rimantas Venskutonis. "Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods." Journal of Agricultural and Food Chemistry 61.20 (2013): 4728-4736]

Main volatiles of chokeberry juice were (Z)-3-penten-2-one (23.6%), hexanol (18.2%), (E)-2-hexenol (11.1%), benzylalcohol/dihydro-3-methylene-5-methyl-2-furanone (16.7%), ethanol (5.7%), 2-pentanone (3.8%), (Z)-3-hexenol (3.8%), benzoic acid (3.05%), and benzaldehyde (2.4%). \\
[Romani, Annalisa, et al. "Polyphenols and volatile compounds in commercial chokeberry (Aronia melanocarpa) products." Natural product communications 11.1 (2016): 1934578X1601100129] [[https://journals.sagepub.com/doi/pdf/10.1177/1934578X1601100129|PDF]]

{{https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Aronia_melanocarpa_HabitusFruitsLeaves_BotGardBln0906a.JPG/1280px-Aronia_melanocarpa_HabitusFruitsLeaves_BotGardBln0906a.JPG}} \\
Aronia melanocarpa © Berlin Botanical Gardens Berlin-Dahlem (2006) [[http://creativecommons.org/licenses/by-sa/3.0/|CC BY-SA 3.0]] [[http://commons.wikimedia.org/wiki/File:Aronia_melanocarpa_HabitusFruitsLeaves_BotGardBln0906a.JPG|wikimedia]]