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Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.
Food Chem. 2021 Feb 15; 338:127829.FC

Abstract

Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Picinelli Lobo A
Area of Food Technology, SERIDA, 33300-Villaviciosa, (Asturias), Spain. Electronic address: apicinelli@serida.org.
Pando Bedriñana R
Area of Food Technology, SERIDA, 33300-Villaviciosa, (Asturias), Spain.
Rodríguez Madrera R
Area of Food Technology, SERIDA, 33300-Villaviciosa, (Asturias), Spain.
Suárez Valles B
Area of Food Technology, SERIDA, 33300-Villaviciosa, (Asturias), Spain.

MeSH

AdultAlcoholic BeveragesChemical FractionationFemaleFood AnalysisFruit and Vegetable JuicesHumansMaleMalusMiddle AgedOdorantsOlfactometryPhenolsTasteVolatile Organic CompoundsYeasts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32818867

Citation

Picinelli Lobo, Anna, et al. "Aromatic, Olfactometric and Consumer Description of Sweet Ciders Obtained By Cryo-extraction." Food Chemistry, vol. 338, 2021, p. 127829.
Picinelli Lobo A, Pando Bedriñana R, Rodríguez Madrera R, et al. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chem. 2021;338:127829.
Picinelli Lobo, A., Pando Bedriñana, R., Rodríguez Madrera, R., & Suárez Valles, B. (2021). Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chemistry, 338, 127829. https://doi.org/10.1016/j.foodchem.2020.127829
Picinelli Lobo A, et al. Aromatic, Olfactometric and Consumer Description of Sweet Ciders Obtained By Cryo-extraction. Food Chem. 2021 Feb 15;338:127829. PubMed PMID: 32818867.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. AU - Picinelli Lobo,Anna, AU - Pando Bedriñana,Rosa, AU - Rodríguez Madrera,Roberto, AU - Suárez Valles,Belén, Y1 - 2020/08/13/ PY - 2020/04/03/received PY - 2020/07/13/revised PY - 2020/08/10/accepted PY - 2020/8/21/pubmed PY - 2020/12/15/medline PY - 2020/8/21/entrez KW - 2-Phenylethyl acetate (PubChem CID:7654) KW - Check-All-That-Apply KW - Consumers KW - Decanoic acid (PubChem CID:2969) KW - Ethyl 2-Methylbutyrate (PubChem CID:24020) KW - Ethyl decanoate (PubChem CID:8048) KW - Ethyl octanoate (PubChem CID:7799) KW - Ethyl tetradecanoate (PubChem CID:31283) KW - Ice cider KW - Isoamyl acetate (PubChem CID:31276) KW - Malus domestica KW - Octanoic acid (PubChem CID:379) KW - Saccharomyces bayanus SP - 127829 EP - 127829 JF - Food chemistry JO - Food Chem VL - 338 N2 - Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32818867/Aromatic_olfactometric_and_consumer_description_of_sweet_ciders_obtained_by_cryo_extraction_ DB - PRIME DP - Unbound Medicine ER -