Geographical differentiation of apple ciders based on volatile fingerprint

Sousa, António; Vareda, José; Pereira, Regina; Silva, Catarina; Câmara, José S.

doi:10.1016/j.foodres.2020.109550

Cited by 21 publications

(14 citation statements)

References 37 publications

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“…The aroma profile and sensory properties of cider are primarily influenced by the apple variety (besides yeasts strain, ripening stage, geographical area) [104,130,131]. It has been shown that each variety of apples has a unique range of volatile organic compounds, and is an important factor in obtaining good sensory characteristics and, therefore, a good cider quality [130].…”

Section: Changes In Sensory Volatile and Phenolic Profiles During Cider Processingmentioning

confidence: 99%

“…Some chemical compounds can be classified as geographical markers. Due to their discriminating ability, these geographical markers are represented by alcohols (1-hexanol, 1-octanol), esters (methyl acetate, 1-ol acetate, ethyl hexanoate, ethyl nonanoate, ethyl octanoate) and terpenic compounds (limonene) [131,132].…”

Section: Changes In Sensory Volatile and Phenolic Profiles During Cider Processingmentioning

confidence: 99%

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An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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Section: Changes In Sensory Volatile and Phenolic Profiles During Cider Processingmentioning

confidence: 99%

Section: Changes In Sensory Volatile and Phenolic Profiles During Cider Processingmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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“…Naphthalene had been reported in apple [ 29 ], apple cider [ 36 ], mango [ 37 ], pear [ 38 ] and melon [ 22 ]. Coincidentally, Zhu et al [ 29 ] had identified naphthalene in apples, where the apples were harvested from the same orchard as this study.…”

Section: Resultsmentioning

confidence: 99%

Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

Fauconnier

2022

Foods

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A large number of apple varieties (35) from the same germplasm were investigated over two consecutive harvest years. A total of 39 volatile compounds were identified by HS-SPME-GC-MS, and quantified by external standards. Principal component analysis was applied to study the relationship between varieties and volatiles. To obtain better discrimination, 23 of 35 apple varieties were classified into four cultivars and good classification could be observed by partial least squares discriminant analysis. Ethyl 2-methylbutyrate, 2-methyl-1-butanol, Z-3-hexenyl acetate, E-2-hexen-1-ol, linalool and dodecanol were the most important variables to discriminate apple cultivars. Based on the volatile concentration and thresholds, ethyl 2-methylbutyrate, hexanal, 1-hexanol, E-2-nonenal and linalool were the critical characterized odor-active compounds among 35 apple varieties over two harvest years. From the present work, seasonal effects greatly influenced the formation of volatiles.

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“…In Figure 1, the size of the circles and the corresponding label represent the number of keyword occurrences, while the relations between the keywords are given by the proximity of circles/labels, and were established according to the number of sources in which those keywords occurred jointly [55]. The results in Figure 1 indicate that the most relevant keywords were cider (24 occurrences), fermentation (20), volatile compounds (14), polyphenols (13), quercetin (13), humans (13), apple pomace (11) and lactic acid bacteria (10).…”

Section: Methodsmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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Geographical differentiation of apple ciders based on volatile fingerprint

Cited by 21 publications

References 37 publications

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

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