Volatile constituents of fermented cider I.—Draught dry cider blend

Abstract

An investigation of the volatile components o f a draught cider using gas chromatography, mass spectrometry and infra-red spectroscopy has led to the definite identification of 43 components, a further 23 being tentatively reported. 2-Phenylethanol, its esters and the short-chain fatty acids are important organoleptic components; 4-ethylguaiacol and 4-ethylphenol give a heavy 'cresol-like' characteristic and hexyl acetate, ethyl 2-methylbutyrate and other low boiling esters contribute to the fruity character of the cider.

Comparison of Two Extraction Techniques, Solid‐Phase Microextraction Versus Continuous Liquid–Liquid Extraction/Solvent‐Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer

“…For years, researchers have been aware of the presence of ethylphenols in fermented and distilled beverages. The presence of 4-ethylphenol and 4-ethylguaiacol in beer, cider, wine, and distilled sprits has been reported as far back as 1960 (Nishimura and Masuda 1971;Timmer and others 1971;Williams and Tucknott 1971;Pisarnitskii and others 1979;Lehtonen 1982;Shimizu and Watanabe 1982). These compounds are produced by Bretanomyces and Dekkeras yeasts, and are known to produce off-flavors that are described as phenolic, pharmaceutical, and animal-like.…”

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

“…The results indicate that the SPME method can extract virtually almost all the typical aroma components in apple wine 6,10,22,24,25 and in apple juice 7,20,28 when compared with the widely used liquid-liquid extraction technique. The SPME method saves preparation time, volumes of samples, solvent purchase and disposal costs.…”

“…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.…”

Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage

“…On the other hand, the thermal treatment of must, could increase the levels of phenylalanine, leucine and isoleucine because of peptide hydrolysis, and as these amino acids are precursors of amyl alcohols [9] and 2-phenylethanol [35], this could increase the production of these higher alcohols. This increase in higher alcohols could be favorable for the prickly pear distilled beverage, 2-phenylethanol in particular, which is an important sensory component in other fruit-fermented [36] and distilled [21,29] beverages. For acetic acid production, the thermal treatment was the most signiWcant factor.…”