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Food Res Int

Title:		Flavor profiling of apple ciders from the UK and Scandinavian region
Author(s):		Qin Z; Petersen MA; Bredie WLP;
Address:		"Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: wb@food.ku.dk"
Journal Title:		Food Res Int
Year:		2018
Volume:		20171205
Issue:
Page Number:		713 - 723
DOI:		10.1016/j.foodres.2017.12.003
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders from the United Kingdom and Scandinavian region. The flavor properties were established by sensory profiling and analysis of volatile and non-volatile components, including titratable acidity, pH, residual sugars and organic acids. A total of 72 volatile compounds were identified in the 14 apple ciders using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds found in apple ciders were esters and higher alcohols, followed by aldehydes and fatty acids. Sensory characterizations of the aroma and taste of apple ciders were carried out by a trained sensory panel using descriptive analysis with 23 sensory attributes. The attributes apple, cooked apple, yeasty, sweet and sour were the most predominant sensory descriptors used to describe the similarities and differences in the samples. Principal component analysis (PCA) showed that floral and fruity (fresh apple, banana and pear) odors were highly associated with sweet taste and opposed to the more complex aroma attributes (yeasty, lactic, chemical, mouldy, black pepper and earthy) and sour taste. Most of the UK apple ciders were characterized by these complex odors and taste notes sour, astringent and bitter, whereas ciders from the Scandinavian region had diverse sensory profiles. Partial least squares regression (PLS) based on the sensory and chemical data was able to cluster the ciders according to differences in production methods (oak-aged or spontaneous fermentation; controlled malolactic fermentation; industrial production with flavor modifications). Moreover, this study also suggested that ciders with marked levels of acetate esters were characterized by cooked/fresh apple, citrus and tropical fruit odors"
Keywords:		Acids/analysis Adult Alcoholic Beverages/*analysis Fruit/*chemistry Gas Chromatography-Mass Spectrometry Humans Hydrogen-Ion Concentration Malus/*chemistry Middle Aged Odorants/*analysis Olfactory Perception Scandinavian and Nordic Countries *Smell Sugars;
Notes:		"MedlineQin, Zihan Petersen, Mikael A Bredie, Wender L P eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/02/13 Food Res Int. 2018 Mar; 105:713-723. doi: 10.1016/j.foodres.2017.12.003. Epub 2017 Dec 5"