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

Abstract

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.

Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis

“…Sampling efficiency was determined through the peak integration of the chromatograms (Figure 2) for each SPME fiber. In contrast to previous work [12], we observed that the extraction efficiency of the DVB/CAR/PDMS fiber (100%) was significantly greater than that of the CAR/PDMS (51%) and the PA fibers (2%), due to the affinity of cider headspace molecules for this polymer blend. Based on these data, every result reported herein utilized DVB/CAR/PDMS SPME fibers.…”

“…Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME GC-MS) is a reliable technique for the pre-concentration and determination of the odorant volatile composition of beer and wine [7][8][9]. Recent experiments involving cider headspace analysis have also utilized solid phase microextraction (SPME), incorporating fibers such as polydimethylsiloxane (PDMS) [10,11], polydimethylsiloxane/divinylbenzene (PDMS/DVB) [12], and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) [6] over a range of exposure times and temperatures. These publications reveal a current lack of agreement on the optimal analytical approach for cider headspace analysis.…”

“…Previously published results indicate that the VOCs which contribute to aroma, originating from the apples themselves, are largely lost during fermentation [10,14], and therefore fermentation conditions may have a greater impact on the final scent of the cider than the variety of apples used. Others argue that specific cider apple varietals are essential to cider quality [6,12]. Although non-volatile molecules originating from the apples, such as polyphenols, have a great impact on the finished cider taste [15][16][17], and maintaining a sufficient nutrient supply within the apple juice (e.g., amino acids) is of key importance to the yeast during fermentation [18,19], the relative impact of the starting material versus the yeast strain on the volatile components in the finished product odor requires additional experiments.…”

Phenolic Profiling of Five Different Australian Grown Apples

“…FRAP assay can provide comprehensive information about the antioxidant activities of five varieties of apples since various antioxidant assays can help us to understand the antioxidant properties of apples better [44]. In FRAP assay, the electron transfer method was used to measure the capacity to reduce Fe 3+ to Fe 2+ [20].…”

Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS

“…The establishment of volatile signature of cider can provide important information related to raw materials and technological processes employed in the fermentation to guarantee cider quality and to avoid financial losses [4]. Currently, several studies have been performed related to the characterization of cider volatile profile [1,[4][5][6][7][8]. In this context, Pello-Palmo et al [5] characterized the new cider apple genotypes obtained from the Asturias breeding program by chemometric analysis of their VOCs with the purpose of selection and inclusion of those into the protected designation of origin (PDO) cider of Asturias and production of high quality apple derivates.…”