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Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.
Food Chem. 2016 Dec 15; 213:505-513.FC

Abstract

A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction mainly consisted of fatty acids, volatile phenols and alcohols. Three PLS-discriminant models with low prediction errors were constructed. When the volatile composition was used, ciders could be differentiated by their maturation stage, 4-ethylcatechol being strongly associated to matured ciders. The olfactometric profiles allowed the classification of ciders according to both their origin and maturation stage. Odorants such as p-cresol and a sweet-character unknown component were correlated to origin of ciders, whereas 1-octen-3-one and one unknown spicy-vegetal odorant were highly correlated to the maturation stage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Picinelli Lobo A
Area of Food Technology, SERIDA, Carretera de Oviedo S/N, 33300 Villaviciosa, Asturias, Spain. Electronic address: apicinelli@serida.org.
Antón-Díaz MJ
Area of Food Technology, SERIDA, Carretera de Oviedo S/N, 33300 Villaviciosa, Asturias, Spain.
Mangas Alonso JJ
Area of Food Technology, SERIDA, Carretera de Oviedo S/N, 33300 Villaviciosa, Asturias, Spain.
Suárez Valles B
Area of Food Technology, SERIDA, Carretera de Oviedo S/N, 33300 Villaviciosa, Asturias, Spain.

MeSH

AcetatesAlcoholsBeveragesKetonesLactatesMalusOlfactometryPhenolsSpainVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27451210

Citation

Picinelli Lobo, Anna, et al. "Characterization of Spanish Ciders By Means of Chemical and Olfactometric Profiles and Chemometrics." Food Chemistry, vol. 213, 2016, pp. 505-513.
Picinelli Lobo A, Antón-Díaz MJ, Mangas Alonso JJ, et al. Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics. Food Chem. 2016;213:505-513.
Picinelli Lobo, A., Antón-Díaz, M. J., Mangas Alonso, J. J., & Suárez Valles, B. (2016). Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics. Food Chemistry, 213, 505-513. https://doi.org/10.1016/j.foodchem.2016.06.063
Picinelli Lobo A, et al. Characterization of Spanish Ciders By Means of Chemical and Olfactometric Profiles and Chemometrics. Food Chem. 2016 Dec 15;213:505-513. PubMed PMID: 27451210.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics. AU - Picinelli Lobo,Anna, AU - Antón-Díaz,María José, AU - Mangas Alonso,Juan José, AU - Suárez Valles,Belén, Y1 - 2016/06/21/ PY - 2016/01/26/received PY - 2016/06/17/revised PY - 2016/06/20/accepted PY - 2016/7/25/entrez PY - 2016/7/28/pubmed PY - 2017/2/14/medline KW - Chemometrics KW - Cider KW - GC-olfactometry KW - Maturation KW - Origin KW - Volatile composition SP - 505 EP - 513 JF - Food chemistry JO - Food Chem VL - 213 N2 - A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction mainly consisted of fatty acids, volatile phenols and alcohols. Three PLS-discriminant models with low prediction errors were constructed. When the volatile composition was used, ciders could be differentiated by their maturation stage, 4-ethylcatechol being strongly associated to matured ciders. The olfactometric profiles allowed the classification of ciders according to both their origin and maturation stage. Odorants such as p-cresol and a sweet-character unknown component were correlated to origin of ciders, whereas 1-octen-3-one and one unknown spicy-vegetal odorant were highly correlated to the maturation stage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27451210/Characterization_of_Spanish_ciders_by_means_of_chemical_and_olfactometric_profiles_and_chemometrics_ DB - PRIME DP - Unbound Medicine ER -