title: Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.
abstract: Processing treatments used to produce a microbiologically "safe" apple cider were evaluated to determine the impact of these treatments on the overall flavor characteristics. Apple cider with (0.1%) and without (0%) potassium sorbate was subjected to four processing treatments: untreated, irradiated at 2 kGy, irradiated at 4 kGy, and pasteurized. Volatile flavor compounds were isolated from the cider using solid-phase microextraction methods with gas chromatographic analysis. A trained descriptive analysis panel evaluated sensory attributes. The effects of the processing treatment were dependent on the presence of sorbate in the apple cider. Irradiation treatments resulted in a decrease in the content of esters characteristic of apple flavor and an increase in the content of alcohols and aldehydes formed through lipid oxidation reactions. The presence of sorbate reduced the effects of the irradiation treatments on these volatile flavor compounds. Sensory panelists, however, detected higher intensities of undesirable flavor attributes, including "cardboard flavor", and lower intensities of the desirable "apple flavor" in irradiated cider with added sorbate.
authors.affiliation: Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, Iowa 50011-1061, USA. tboylsto@iastate.edu
authors.forename: Terri D
authors.initials: TD
authors.lastname: Boylston
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.forename: Cheryll A
authors.initials: CA
authors.lastname: Reitmeier
authors.forename: Bonita A
authors.initials: BA
authors.lastname: Glatz
mesh_terms: D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D003683:Dehydroascorbic Acid / Q000032:analysis; D004338:Drug Combinations; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation; D006358:Hot Temperature; D006801:Humans; D027845:Malus / Q000737:chemistry*; D013011:Sorbic Acid / Q000494:pharmacology*; D013649:Taste; D013912:Threonine / Q000032:analysis
chemical_list: D000438:Alcohols; D000447:Aldehydes; D004338:Drug Combinations; C069207:calcium ascorbate; D013912:Threonine; D001205:Ascorbic Acid; D013011:Sorbic Acid; D003683:Dehydroascorbic Acid