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Analysis of key aroma components in cider from Shaanxi (China) Fuji apple

Peng, B.; Yue, T.; Yuan, Y.

International journal of food science & technology. VOL 44; NUMBER 3, ; 2009, 610-615 -- Blackwell Publishing Ltd (pages 610-615) -- 2009

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  • Title:
    Analysis of key aroma components in cider from Shaanxi (China) Fuji apple
  • Author: Peng, B.;
    Yue, T.;
    Yuan, Y.
  • Found In: International journal of food science & technology. VOL 44; NUMBER 3, ; 2009, 610-615
  • Journal Title: International journal of food science & technology.
  • Subjects: Biotechnology; Chemical Engineering and Technology; LCC: TX341; Dewey: 664
  • Publication Details: Blackwell Publishing Ltd
  • Language: English
  • Abstract: Summary Aroma components play an important role in the quality of cider. To understand the contribution of every component to cider aroma quality, major aroma components present in ten ciders processed with different technological methods with different yeasts and apple orchards were determined by Headspace-solid phase microextraction-gas chromatography-mass spectrometry and internal standard method. Experimental results by principal component analysis indicated that ethyl acetate, acetic acid isobutylester, isopentylacohol acetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isopentylalcohol, 3,4,5-trimethyl-4-heptanol, nonyl alcohol, 3-methylthio-1-propanol serve as the key aroma components in cider from Shaanxi (China) fuji apple. A model was established and verified for evaluating aroma quality based on factor analysis by comparing with the sensory evaluation method.
  • Identifier: Journal ISSN: 0950-5423
  • Publication Date: 2009
  • Physical Description: Electronic
  • Accrual Information: Monthly
  • Shelfmark(s): 4542.253200
  • UIN: ETOCRN244669601

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