Detection of apple juice concentrate in the manufacture of natural and sparkling cider by means of HPLC chemometric sugar analyses.
An HPLC method for sugar analyses in cider was used in order to detect the presence of apple juice concentrate. Sugars, previously derivatized with p-aminobenzoic ethyl ester, were analyzed by reversed-phase liquid chromatography using a C(8) column and a mobile phase of citrate buffer pH 5.5/tetrahydrofuran/acetonitrile, operated in gradient mode. The use of this analytical procedure together with chemometric techniques, such as principal component analysis and Bayesean analysis, allowed the authors to establish the minimum concentration of apple juice concentrate obtained by liquefaction or press technology that can be detected in natural cider.
Blanco Gomis
Domingo
D
Departamento de Química Física y Analítica, Facultad de Química, Universidad de Oviedo, E-33006 Oviedo, Spain. dbg@sauron.quimica.uniovi.es
Muro Tamayo
Daysi
D
Suárez Valles
Belén
B
Mangas Alonso
Juan J
JJ
D001628:Beverages / Q000032:analysis* / Q000145:classification; D002241:Carbohydrates / Q000032:analysis*; D002253:Carbonated Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D027845:Malus / Q000737:chemistry*; D013030:Spain
D002241:Carbohydrates