A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index

Llorente, Daniel Díaz; Abrodo, Pilar Arias; González-Álvarez, Jaime; Fuente, Enrique Dapena de la; Alonso, J.; Álvarez, Manuel; Gomis, Domingo Blanco

doi:10.1007/s11947-012-0879-5

Cited by 7 publications

(5 citation statements)

References 31 publications

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“…Due to the complex composition of the fruits, the analytes must be isolated before being introduced into the chromatographic system. The most used techniques are the following: solvent extraction, steam distillation, supercritical fluid extraction, static headspace/dynamic headspace analysis, liquid-liquid microextraction [96].…”

Section: Advanced Methods Applied For Cider Fermentation Monitoringmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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Section: Advanced Methods Applied For Cider Fermentation Monitoringmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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“…The Gala* and Royal Gala varieties, with a maturation index from 3.0 to 3.5 (starch‐iodine test) (Llorente and others ), were used as apple must for fermentation. Three commercial oenological strains ( Saccharomyces cerevisiae) were evaluated: Arôme Plus (Fermol Arôme Plus, ref.…”

Section: Methodsmentioning

confidence: 99%

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Santos

Pietrowski

Braga

et al. 2015

Journal of Food Science

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The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation.

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“…In contrast, only a limited number of studies have been addressed towards the identification of the volatile profiles of cider apples, in particular the PDO Asturian cider apple (Arias Abrodo et al 2010;Díaz Llorente et al 2010;Díaz-Llorente et al 2011;Díaz-Llorente et al 2012).…”

Section: F Omentioning

confidence: 99%

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

et al. 2016

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Gas chromatography combined with solid-phase microextraction has been used for the identification of the aromatic profiles of new cider apple genotypes, and a chemometric characterization of these new cider apple genotypes has been carried out using exploratory and modelling techniques. Three breeding targets have been explored: (1) regular bearing and scab resistance, (2) resistance to bio-aggressors and (3) high polyphenol content and late ripening. Exploratory techniques established two genotype groups: those that come from breeding towards targets 1 and 2 with low polyphenol contents and those that come from breeding towards target 3 with high polyphenol contents. Alcohols were related to the genotypes with breeding towards target 3, and compounds such as esters were related to the genotypes with breeding towards targets 1 and 2. Models computed using the soft independent modelling of class analogy (SIMCA) technique presented good sensitivity (93 %), specificity (91 %) and classification hits (96 %). However, the predictions computed by SIMCA (70 %) and the artificial neural network (ANN) (76 %) were low.

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A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index

Cited by 7 publications

References 31 publications

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis

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