title: Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.
abstract: The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83mg/L (unripe Lisgala juice) and 81.05mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products.
authors.affiliation: Food Science and Technology Graduate Programme, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil.
authors.forename: Cíntia Maia
authors.initials: CM
authors.lastname: Braga
authors.forename: Acácio Antonio Ferreira
authors.initials: AA
authors.lastname: Zielinski
authors.forename: Karolline Marques da
authors.initials: KM
authors.lastname: Silva
authors.forename: Frederico Koch Fernandes
authors.initials: FK
authors.lastname: de Souza
authors.forename: Giovana de Arruda Moura
authors.initials: Gde A
authors.lastname: Pietrowski
authors.forename: Marcelo
authors.initials: M
authors.lastname: Couto
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.forename: Gilvan
authors.initials: G
authors.lastname: Wosiacki
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000145:classification; D005285:Fermentation; D005511:Food Handling; D005638:Fruit / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D027845:Malus / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D009812:Odorants / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds