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
AbstractThe 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).
|Journal series||Journal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)|
|Publication size in sheets||0.55|
|Keywords in original language||yeast; apple-tree cultivar; volatile compound; terpenoid|
|Publication indicators||= 0; : 2018 = 0.447; : 2018 = 0.927 (2) - 2018=0.932 (5)|
|Finansowanie||This 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)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.