title: Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
abstract: Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.
authors: Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300-Villaviciosa, Asturias, Spain.
authors: María José
authors: MJ
authors: Antón
authors: Belén
authors: B
authors: Suárez Valles
authors: Ana
authors: A
authors: García Hevia
authors: Anna
authors: A
authors: Picinelli Lobo
mesh_terms: D000085:Acetates / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002087:Butyrates / Q000032:analysis; D002208:Caproates / Q000032:analysis; D002210:Caprylates / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000031:analogs & derivatives / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D010636:Phenols / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D012903:Smell; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000085:Acetates; D002087:Butyrates; D002208:Caproates; D002210:Caprylates; D010636:Phenols; D055549:Volatile Organic Compounds; C037652:hexanoic acid; C054590:2-phenylethyl acetate; D006139:Guaiacol; C042291:4-ethylphenol; C084991:4-ethylguaiacol; D010626:Phenylethyl Alcohol; C031492:octanoic acid; C019475:2-methylbutanoic acid
keywords: GC-olfactometry; aromas; chemical composition; cider; sensory evaluation