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Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
J Agric Food Chem. 2007 Apr 18; 55(8):3051-7.JA

Abstract

The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in ciders. Although most of the aroma compounds were common in both ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds.

Authors+Show Affiliations

Xu Y
Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.
Fan W
No affiliation info available
Qian MC
No affiliation info available

MeSH

BeveragesChromatography, GasFruitGas Chromatography-Mass SpectrometryHydrogen-Ion ConcentrationMalusOdorantsSmellSolubilitySolvents

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17355142

Citation

Xu, Yan, et al. "Characterization of Aroma Compounds in Apple Cider Using Solvent-assisted Flavor Evaporation and Headspace Solid-phase Microextraction." Journal of Agricultural and Food Chemistry, vol. 55, no. 8, 2007, pp. 3051-7.
Xu Y, Fan W, Qian MC. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. J Agric Food Chem. 2007;55(8):3051-7.
Xu, Y., Fan, W., & Qian, M. C. (2007). Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. Journal of Agricultural and Food Chemistry, 55(8), 3051-7.
Xu Y, Fan W, Qian MC. Characterization of Aroma Compounds in Apple Cider Using Solvent-assisted Flavor Evaporation and Headspace Solid-phase Microextraction. J Agric Food Chem. 2007 Apr 18;55(8):3051-7. PubMed PMID: 17355142.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. AU - Xu,Yan, AU - Fan,Wenlai, AU - Qian,Michael C, Y1 - 2007/03/14/ PY - 2007/3/16/pubmed PY - 2007/6/8/medline PY - 2007/3/16/entrez SP - 3051 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 8 N2 - The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in ciders. Although most of the aroma compounds were common in both ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17355142/Characterization_of_aroma_compounds_in_apple_cider_using_solvent_assisted_flavor_evaporation_and_headspace_solid_phase_microextraction_ L2 - https://doi.org/10.1021/jf0631732 DB - PRIME DP - Unbound Medicine ER -