Chemical characterization of asturian cider.
Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider samples being grouped into two categories: an "odd" class, cider made from foreign apples (1995 and 1997), and an "even" class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%.
Picinelli
A
A
Departamento de Sidras y Derivados, SERIDA, 33300 Villaviciosa, Asturias, Spain.
Suárez
B
B
Moreno
J
J
Rodríguez
R
R
Caso-García
L M
LM
Mangas
J J
JJ
D000438:Alcohols / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D005419:Flavonoids; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis; D011108:Polymers / Q000032:analysis; D059808:Polyphenols; D011134:Polysaccharides / Q000032:analysis; D019685:Rosales / Q000737:chemistry*
D000438:Alcohols; D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D011134:Polysaccharides