Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

“…Although these compounds have been reported in raw apples , they can also be produced by yeast during fermentation . Butyl acetate was present at a significantly higher content in ciders made with a high proportion of the sharp cultivar ‘Petit jaune’, which is in accordance with previous observations that relate a higher content of this compound to sharp cider apples (Table ). Conversely, the four other compounds had a significantly higher content in ciders with a high proportion of the ‘Marie Ménard’ cultivar (Table ).…”

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

“…For example, only four fatty acids were needed to characterize Swiss cheese (Ampuero & Bosset, 2003), and the fatty acid profile of yoghurt was used to identify the animal that produced the milk (Erkaya & Ş engül, 2011). In other studies, fatty acids were used: a) to discriminate between goat and dairy cheese with identification of hexanoic acid as the compound that was characteristic of the distinctive smell and taste of goat cheese (Mondello et al, 2005;Serhan, Linder, Hosri, & Fanni, 2010); b) to determine that fatty acids from four to eight carbon atoms plus acetic acid were the dominant aroma in non-fat cheese (Cais-Sokoli nska & Majcher, 2010); c) as part of a library of compounds to fingerprint the volatile aroma molecules of grapes (Forde et al, 2011), blackberries (Meret, Brat, Mertz, Lebrun, & Günata, 2011), apples (Abrodo et al, 2010), guava (Osorio, Forero, & Carriazo, 2011) or citrus (Cevallos-Cevallos, Garcìa-Torres, Etxeberria, & Reyes-DeCorcuera, 2010; Lin, Roan, Lee, & Chen, 2010). d) to detect adulterated cheeses (Majcher, qawrowski, & Jele n, 2010); and e) to identify how ground cover (i.e.…”

“…For example, in apples, esters were the dominant volatile compounds only in the apple flesh when using a PDMS SPME fiber (Fraternale et al, 2011). The more advanced PDMS-DVB SPME fiber was used to differentiate between sweet and sharp tasting apples using esters (Abrodo et al, 2010). Esters were also used to differentiate papaya from kiwifruit and to identify tomatoes by region (Feudo et al, 2011).…”

Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)

“…One of the most popular is the SPME method, which has been successfully applied to the characterization of apple cider 1,27 . However, this approach had some limitations, such as limited capacity of the fibre and potential contamination of the needle assembly when sampling complex liquid matrices 13 .…”

“…Using adsorbents, or absorbents, to selectively extract analytes from the matrix is an attractive alternative to traditional methods, and several systems had been developed for this purpose 13 . One of the most popular is the SPME method, which has been successfully applied to the characterization of apple cider 1,27 . However, this approach had some limitations, such as limited capacity of the fibre and potential contamination of the needle assembly when sampling complex liquid matrices 13 .…”