Comparison of volatile and phenolic composition of commercial and experimental ciders
2017
Riekstina-Dolge, R., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
In the study five ciders produced in Latvia, three in France, and one sample from each – Ireland, Finland, South Africa were tested. The best 10 samples differing by raw materials, fermentation and maturation technology were selected from experimentally produced ciders. The total phenolic content was determined spectrophotometrically, but volatile compounds were analysed using SPME followed by GC/MS. The total phenolic content in commercial ciders is from 324. mg L-1 to 3831.33 mg L-1 and significantly higher content in ciders produced in France. In the experimental ciders the total phenolic content was similar: from 793 to 3399 mg L-1. A lower content of volatile substances was identified in French ciders, while the highest content in the cider produced in Latvia. The main classes of identified volatiles were alcohols (6.53–74.05%), and esters (18.81–73.61%), with the most characteristic ones being ethyl carpylate, hexyl acetate, ethyl hexanoate, 3-methylbutyl acetate and ethyl decanoate. Experimental ciders matured with lactic acid bacteria Oenococcus oeni and oak chips showed a content of volatile compounds similar to that of French ciders. Experimental cider sample made from the crab variety ‘Kerr’, in its turn, showed a profile of volatile compounds similar to Latvian ciders.
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