Flavor profiling of apple ciders from the UK and Scandinavian region

Qin, Zihan; Petersen, Mikael Agerlin; Bredie, Wender L.P.

doi:10.1016/j.foodres.2017.12.003

Cited by 74 publications

(60 citation statements)

References 46 publications

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“… 30 The present results show that the more acidic flavor compounds were present in the ciders than in the juices. Qin et al 29 reported that acids normally show a high odor detection threshold, but they did not affect much cider flavor. There are four fatty acids, namely, ethyl octonate, ethyl decanoate, octanoic acid, and decanoic acid observed in the cider samples, and octanoic acid was also found in the ripe juice samples.…”

Section: Results and Discussionmentioning

confidence: 99%

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

2018

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Wax apple fruit (Syzygium aqueum Alston cv. Taaptimjan) is a tropical fruit with many nutritional bioactive compounds and high economic value. However, when fully ripe, the thin-skinned fruit is highly susceptible to physical damage and microbial spoilage that significantly reduce its commercial value. The present study was aimed to find a suitable ripening stage between the ripe and overripe wax apple fruits for developing a value-added beverage specifically cider. The chemical profiles of ripe and overripe wax apple juice and cider were determined by measuring sugar, acid, alcohol, mineral, proximate, ascorbic acid, amino acid, antioxidant, and volatile levels. Overall, the results showed significant variations. The physicochemical and proximate analysis showed highest values for ripe fruit juice than overripe fruit juice and the cider samples. The amino acids in the samples were found almost at similar levels. Polyphenolic content and antioxidant activities were higher in ciders than in unfermented juices. In addition, the overripe fruit cider had more volatile compounds than ripe fruit cider and unfermented juices. Overall, the overripe fruit is suitable for producing cider, whereas the ripe fruit is more suitable for the unfermented beverages.

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Section: Results and Discussionmentioning

confidence: 99%

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

2018

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“…Thus, the objective, in this case, is to identify linear combinations of food items or food groups responsible for the larger dietary variability of those individuals and to select food items to elaborate a food frequency questionnaire (FFQ) 6 . Qin et al 28 used PCA to determine the sensory attributes of apple cider samples based on bi-plot and found that floral and fruity odors were highly correlated to sweet taste and opposed to more complex aroma attributes.…”

Section: Discussionmentioning

confidence: 99%

Principal Component Analysis and Factor Analysis: differences and similarities in Nutritional Epidemiology application

Santos

Gorgulho

Castro

et al. 2019

Rev. bras. epidemiol.

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Introduction: Statistical methods such as Principal Component Analysis (PCA) and Factor Analysis (FA) are increasingly popular in Nutritional Epidemiology studies. However, misunderstandings regarding the choice and application of these methods have been observed. Objectives: This study aims to compare and present the main differences and similarities between FA and PCA, focusing on their applicability to nutritional studies. Methods: PCA and FA were applied on a matrix of 34 variables expressing the mean food intake of 1,102 individuals from a population-based study. Results: Two factors were extracted and, together, they explained 57.66% of the common variance of food group variables, while five components were extracted, explaining 26.25% of the total variance of food group variables. Among the main differences of these two methods are: normality assumption, matrices of variance-covariance/correlation and its explained variance, factorial scores, and associated error. The similarities are: both analyses are used for data reduction, the sample size usually needs to be big, correlated data, and they are based on matrices of variance-covariance. Conclusion: PCA and FA should not be treated as equal statistical methods, given that the theoretical rationale and assumptions for using these methods as well as the interpretation of results are different.

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“… reported the use of simple laboratory tests plus fluorescence and infrared spectroscopy for the authentication of ice ciders while Qin et al . characterised the flavour profiles of commercial UK and Scandinavian apple ciders via sensory profiling and analysis of their volatile and non‐volatile (residual sugars, titratable acidity and organic acids) components. Nicolini et al .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensorial characterisation of Argentine ciders

et al. 2019

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This work reports the physicochemical and sensorial characteristics of industrial and artisanal ciders from the Patagonia and Cuyo region of Argentina. Argentine cider has been undervalued by consumers in recent years and the academic and manufacturing sectors are looking to respond to this challenge . A novel sensorial panel for evaluating Argentine cider was developed, which to our knowledge is the first o f its kind for cider. Principal components analysis of the physicochemical data grouped the ciders by their manufacturing type (industrial or artisanal). Cluster analysis identified three groups of ciders defined by their alcohol and reducing sugar content. Most of the industrially made ciders were sweetened whereas the artisan ciders generally had the lowest sugar content. Correspondence analysis of the sensorial data revealed that the assessors found more differences in aroma than in taste. On tasting, alcoholic and oxidation notes differentiated 56.5 and 60.9% of the ciders respectively.

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Flavor profiling of apple ciders from the UK and Scandinavian region

Cited by 74 publications

References 46 publications

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider

Principal Component Analysis and Factor Analysis: differences and similarities in Nutritional Epidemiology application

Physicochemical and sensorial characterisation of Argentine ciders

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