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Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
J Food Sci. 2014 Jan; 79(1):S92-9.JF

Abstract

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.

Authors+Show Affiliations

Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300-Villaviciosa, Asturias, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24313985

Citation

Antón, María José, et al. "Aromatic Profile of Ciders By Chemical Quantitative, Gas Chromatography-olfactometry, and Sensory Analysis." Journal of Food Science, vol. 79, no. 1, 2014, pp. S92-9.
Antón MJ, Suárez Valles B, García Hevia A, et al. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. J Food Sci. 2014;79(1):S92-9.
Antón, M. J., Suárez Valles, B., García Hevia, A., & Picinelli Lobo, A. (2014). Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. Journal of Food Science, 79(1), S92-9. https://doi.org/10.1111/1750-3841.12323
Antón MJ, et al. Aromatic Profile of Ciders By Chemical Quantitative, Gas Chromatography-olfactometry, and Sensory Analysis. J Food Sci. 2014;79(1):S92-9. PubMed PMID: 24313985.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. AU - Antón,María José, AU - Suárez Valles,Belén, AU - García Hevia,Ana, AU - Picinelli Lobo,Anna, Y1 - 2013/12/06/ PY - 2013/07/02/received PY - 2013/10/31/accepted PY - 2013/12/10/entrez PY - 2013/12/10/pubmed PY - 2014/9/30/medline KW - GC-olfactometry KW - aromas KW - chemical composition KW - cider KW - sensory evaluation SP - S92 EP - 9 JF - Journal of food science JO - J Food Sci VL - 79 IS - 1 N2 - Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24313985/Aromatic_profile_of_ciders_by_chemical_quantitative_gas_chromatography_olfactometry_and_sensory_analysis_ DB - PRIME DP - Unbound Medicine ER -