The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties

Tomasz Tarko , Paweł Sroka , Aleksandra Duda-Chodak , Magdalena Januszek

Abstract

The main aim of the study was to evaluate the impact of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile organic compounds (VOC) in ciders. Among the volatile compounds, amyl alcohols and isobutanol dominated in all beverages. In the group of identified esters, the compound present at the largest concentration was diethylsuccinate. The largest quantities of volatile compounds contained beverages obtained from Rubin apples, while the lowest from the Elise cultivar. Pinocarveol dominated in beverages made from apples of the Rubin and Topaz cultivars, whereas terpinen-4-ol in ciders from the Elise cultivar. In all ciders, relatively large concentration of eugenol and isoeugenol were also observed. The concentration of VOC and terpenoids in beverages largely depended on their concentration in the raw material used for their production. The impact of the yeast strain on their concentration was observed but it was less significant than the impact of apple cultivar. The lowest scores in organoleptic evaluation were obtained for ciders produced by distillery yeasts from apples of Rubin and Topaz cultivars, while the highest scores were obtained for ciders fermented by wine yeasts (Rubin and Topaz cultivars) and cider yeasts (Elise cultivar).
Author Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Sroka (FoFT / DoFTaTM)
Paweł Sroka,,
- Department of Fermentation Technology and Technical Microbiology
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
, Magdalena Januszek (FoFT / DoFTaTM)
Magdalena Januszek,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesJournal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)
Issue year2019
Vol58
No4
Pages370-381
Publication size in sheets0.55
Keywords in original languageyeast; apple-tree cultivar; volatile compound; terpenoid
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
URL http://www.vup.sk/download.php?bulID=2041
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.447; WoS Impact Factor: 2018 = 0.927 (2) - 2018=0.932 (5)
Citation count*
Additional fields
FinansowanieThis study was supported by financial means on science in years 2016-2019 in frames of the research project 2015/19/B/NZ9/01352 funded by the National Science Centre (Kraków, Poland)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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