Influence of cider-making process parameters on the odourant volatile composition of hard ciders
2015
Villière, Angélique | Arvisenet, Gaëlle | Bauduin, Remi | Le Quéré, Jean-Michel | Serot, Thierry | École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) | Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2) ; Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) ; Institut Universitaire de Technologie - Nantes (IUT Nantes) ; Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) ; Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire) ; Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN) ; Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique) ; Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon) ; Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes) ; Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) ; Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire) ; Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN) ; Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique) ; Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon) ; Université de Nantes (UN) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) | Insitut Français des Productions Cidricoles (IFPC) | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de la Recherche Agronomique (INRA)
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Show more [+] Less [-]English. This study was performed to explore the relationships between some parameters of the French cider‐making process and the odourant compounds of cider. Sixteen ciders were prepared on a pilot plant scale using experimental design and varying according to apple blends, pressing conditions, pre‐fermentation clarification implementation and conditions, and biomass reduction during fermentation. Odourant compounds were extracted from final ciders by headspace solid‐phase microextraction with a CAR/PDMS fibre, a method previously shown to provide extracts representative of the studied cider. Extracts were analysed by gas chromatography coupled with mass spectrometry and flame ionization detection. All of the parameters tested had at least a slight effect on the odourant composition and particularly on the esters, which bring fruity notes that are appreciated by consumers. Clarification and biomass reduction had a greater impact than apple blend and pressing conditions. This could be explained by the influence of the nitrogen content on fermentation rate and efficiency, which affects the production of secondary metabolites. Under the conditions tested, a juice obtained from a bitter blend of apples by a slow pressing of the pulp at low temperature, after 1 h of cuvage, clarified by keeving and fermented without biomass reduction, produced a cider with the highest quantity of esters. These results could help cider‐makers enhance product quality according to consumer expectations. Copyright © 2015 The Institute of Brewing & Distilling
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