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

Abstract

A new method for the quantification of volatile compounds in ciders was developed using stir bar sorptive extraction (SBSE) followed by gas chromatography (GC)-mass spectrometry (MS). The optimized conditions consisted of 10 mL cider sample with NaCl addition to a final concentration of 30% (w/v) extracted by SBSE at 55°C during 60 min, stirring at 1100 rpm. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients (R 2 ) higher than 0.99 in all cases. The detection limits of this method ranged from 0.01 to 6.37 µg/L, and quantification limits ranged from 0.03 to 21.25 µg/L. The recoveries of analyzed compounds varied between 70.92 and 111.38%. The relative standard deviations (RSD) were all below 10%. A total of 54 volatile compounds in six samples from Chinese cider were quantified, mainly esters, alcohols, terpenoids, aromatics, and acids.

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

“…Analyzing the volatile profile for ciders from different countries (China, United States and Spain) in the literature it is clear that there is similarity in the aromatic compounds. The compounds identified in this study, and also in international ciders, were ethyl butanoate, 3‐methylbutyl ethanoate, 3‐methyl‐1‐butanol, hexyl ethanoate, 2‐octanone, 2‐hydroxy ethyl propanoate, 1‐hexanol, ethyl octanoate, ethyl decanoate, 2‐phenylethanol, and ethyl dodecanoate (Yulianti and others ; Madrera and others ; Xu and others ; Madrera and others ; Fan and others ).…”

“…However, the production of this compound was affected in the cider produced with Royal Gala, and on average only 131 mg/L were produced (Table ). According to Fan and others (), 3‐methyl‐1‐butanol is considered to be the most important compound, quantitatively, in cider, and it contributes aromatic notes of malt to the final product.…”

“…Various volatile compounds of different classes have been found in ciders, mainly higher alcohols, esters, fatty acids, and aromatic compounds such as 2‐phenylethanol (Xu and others ; Peng and others ; Rita and others ; Fan and others ; Braga and others ; Ye and others ; Haider and othres ). Some of these are derived from the fruit and are typical of the cultivar (ethyl butanoate and hexyl ethanoate) but most are formed during alcoholic fermentation as secondary metabolites (Xu and others ; Madrera and Mangas ).…”

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

“…Specifically, during the first 14 days of storage, the effect of sonication on yeast metabolism was particularly evident. Among alcohols, 1-hexanol is considered to be a characteristic volatile compound of fruits other than apples and is produced during the enzymatic oxidation process of linoleic acid (Fan, Xu, & Han, 2011;Nikfardjam & Maier, 2011). In the sonicated juice, its abundance, at least in the first 14 days, was lower than the values observed for untreated juice ( Figure S6).…”

“…This cluster was characterized by fruity, apple-like, grassy, and pleasant flavors since it was composed of esters and aldehydes (e.g. hexanal), which satisfy the demand of the customer for freshness (Fan et al, 2011;Patil et al, 2010).…”