The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider

The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider

This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlovski Sinap. The must from the apples at various stag...

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Bibliographic Details
Main Authors: Julia Rosend, Rain Kuldjärv, Sirli Rosenvald, Toomas Paalme
Format: Article
Language:English
Published: Elsevier 2019-06-01
Series:Heliyon
Subjects:
Food Analysis
Food technology
Apple cider
Hard cider
Gas chromatography
Volatile composition
Online Access:http://www.sciencedirect.com/science/article/pii/S240584401835607X
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spelling doaj-1f632a411eb54e77ada0def11a02a39a2020-11-25T02:54:55ZengElsevierHeliyon2405-84402019-06-0156e01953The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple ciderJulia Rosend0Rain Kuldjärv1Sirli Rosenvald2Toomas Paalme3Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, Estonia; Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, 12616, Tallinn, Estonia; Corresponding author.Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, EstoniaCenter of Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, EstoniaDepartment of Food Processing, Tallinn University of Technology, Ehitajate tee 5, 12616, Tallinn, EstoniaThis work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlovski Sinap. The must from the apples at various stages of ripening (unripe, ripe, overripe) underwent alcoholic fermentation using commercially available yeast strains. Gas chromatography - mass spectrometry was employed to assess the differences in volatile composition between the samples. Out of the variables analyzed in this work, apple variety turned out to be the primary attribute influencing the quality and aroma properties of apple cider. The effect of yeast strain and the maturity of the fruit was variety-specific where the volatile profiles of ciders made with Melba variety were the least influenced by the ripening stage of apples and yeast strains used for the fermentation.http://www.sciencedirect.com/science/article/pii/S240584401835607XFood AnalysisFood technologyApple ciderHard ciderGas chromatographyVolatile composition
collection DOAJ
language English
format Article
sources DOAJ
author Julia Rosend
Rain Kuldjärv
Sirli Rosenvald
Toomas Paalme
spellingShingle Julia Rosend
Rain Kuldjärv
Sirli Rosenvald
Toomas Paalme
The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
Heliyon
Food Analysis
Food technology
Apple cider
Hard cider
Gas chromatography
Volatile composition
author_facet Julia Rosend
Rain Kuldjärv
Sirli Rosenvald
Toomas Paalme
author_sort Julia Rosend
title The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
title_short The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
title_full The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
title_fullStr The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
title_full_unstemmed The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
title_sort effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
publisher Elsevier
series Heliyon
issn 2405-8440
publishDate 2019-06-01
description This work examined the degree of influence of apple variety, apple ripening stage, and yeast strain on the volatile composition of apple cider. Four apple varieties grown in Estonia were selected for the study – Antei, Melba, Kulikovskoye, and Orlovski Sinap. The must from the apples at various stages of ripening (unripe, ripe, overripe) underwent alcoholic fermentation using commercially available yeast strains. Gas chromatography - mass spectrometry was employed to assess the differences in volatile composition between the samples. Out of the variables analyzed in this work, apple variety turned out to be the primary attribute influencing the quality and aroma properties of apple cider. The effect of yeast strain and the maturity of the fruit was variety-specific where the volatile profiles of ciders made with Melba variety were the least influenced by the ripening stage of apples and yeast strains used for the fermentation.
topic Food Analysis
Food technology
Apple cider
Hard cider
Gas chromatography
Volatile composition
url http://www.sciencedirect.com/science/article/pii/S240584401835607X
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