Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

Abstract

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

“…However, it should be noted that many different factors have a decisive influence on the content of both metals and other compounds that define the taste or smell. Among them, the following can be mentioned: variety and the degree of ripeness of fruits used, the conditions under which fruit trees are grown, the processes used to extract fruit juice, the fermentation parameters and species of microorganisms used for the fermentation process, the natural composition of raw materials, the ingredients formed during fermentation, contact with production and storage equipment and contamination from the production environment [ 4 , 5 , 6 ]. Among the nutrients, except for the vitamins mentioned above, there are macronutrients (e.g., sodium, potassium, magnesium, calcium, phosphorus, chlorine and sulfur) and trace elements, the so-called microelements (e.g., iron, zinc, iodine, fluorine, copper and selenium).…”

“…The presented outcomes can broaden the knowledge in the field of cider fingerprinting, especially that the number of studies with ciders analysis available in the literature is quite limited. Most researchers who decide to discuss the subject of cider analysis focus on examining the following aspects: volatile compounds, sugar content [ 5 ], polyphenols content and color [ 24 ], stable isotopes ratios [ 6 , 19 ] or different must supplementation with mineral salts during the fermentation process [ 25 ]. Thus, this study concentrates on new or rarely discussed issues in the literature, namely, determining the impact of packaging medium on the elemental composition of commercial and home-made products based on the elemental composition.…”