Flavour Research and the Cider Industry

Abstract

The use of sulphur dioxide, inoculating with known yeasts and fermenting to dryness has solved many of the problems of the early cider industry leaving present day cider research to investigate the control of the final cider flavour.Before this can be accomplished it is essential to have detailed knowledge of the volatile and non-volatile constituents of cider, the contribution these compon ents make to the flavour, the bio-synthetic pathways by which they are formed and the factors which affect the amounts produced.Research has already provided much analytical information and the use of threshold values enables useful data to be obtained on their flavour contribution. The approach of correlating taste panel data obtained on the cider in its entirety with the analyti cal data offers a means of supplementing this informaion.Our present knowledge of the biochemistry of cider components and the effect of environmental factors, together with information which can be drawn from other fields, encourages the belief that cider flavour could be controlled to a much greater degree than it is at present.

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

“…For optimization of SPME extraction conditions, 0.25 mL of stock standard solution A was brought to 100 mL with model apple wine to a concentration that commonly occurs in apple wine 14,22 For linearity, a mixture of diluted standard stock solution A and B with five-levels in the model apple wines was prepared, covering the concentrations of the compounds commonly found in apple wine and in apple juice.…”

“…The primary characterization of apple wine is a 'spicy, aromatic, apple-like note' 10 . Quantitatively most important volatiles in apple wine are the higher alcohols, esters and lower fatty acids formed during fermentation 10,22 . Both qualitative and quantitative information on characterizing aromaproducing compounds in apple wine and their formation during fermentation is desired in order to provide quality control for apple wine.…”

“…As we know the main important volatile components in apple wine and during fermentation are found in different concentrations 14,18,22 . These conditions make quantitation of the volatiles a challenge for the analyst.…”

“…Sample preparation, such as extraction, concentration, and isolation of analytes, greatly influences the reliable and accurate analysis of apple wine. Present sample preparation methods for analysis of volatile aroma compounds in apple wine include liquid-liquid extraction 18,22,23,25 , static headspace sampling 10 , direct injection 10,12 , solid phase extraction 14 , among which liquid-liquid extraction extracts the most typical aroma components [22][23][24] and is widely used. All these methods, however, involve some drawbacks, such as being tedious and time-consuming, requiring large volumes of samples and solvents, and loss of analyte during sample preparation.…”

Análise dos compostos voláteis da aguardente de cana por concentração dinâmica do "headspace" e cromatografia gasosa-espectrometria de massas

“…Estes compostos são formados através da reação entre aldeídos e álcoois, fazendo com que o odor pungente dos aldeídos nas bebidas alcoólicas seja reduzido à medida que essas reações ocorrem [7,20]. O 1,1-dietoxi-etano tem valor de limiar de odor em água de 40ppb [24] e características de odor reportadas como refrescante , frutado e verde [26]. Assim, o 1,1-dietoxi-etano deve contribuir para o aroma final da cachaça, seja pela redução do odor pungente do aldeído majoritário na cachaça (acetaldeído), seja pelo provimento das características de aroma citadas.…”