Aroma Composition and Polyphenol Content of Ciders Available in Latvian Market
Aroma forming volatiles are important components of
fermented beverages. The aim of current research is to evaluate the
volatile compounds and phenolic compounds of commercial ciders.
Volatile aroma compounds and TPC of seven commercial ciders
were determined. Extraction of aroma compounds was performed
using solid phase microextraction (DVB/Car/PDMS fibre). Analysis
of volatile aroma compounds was made using a Perkin Elmer Clarus
500 GC/MS. Total phenol content (TPC) was determined according
to the Folin-Ciocalteu spectrophotometric method and results were
expressed as gallic acid equivalents. The highest volatile compounds
were in apple ciders with pear flavor. The highest TPC and lower
content of volatile compounds were detected in French ciders.
[1] A. Picinelli, B.Suarez, J. Moreno, R. Rodr─▒guez, L. M. Caso-Garc─▒a, J. J.
Mangas, ÔÇ×Chemical Characterization of Asturian Cider", Journal of
Agricultural and Food Chemistry, 2000, vol. 48, pp. 3997-4002.
[2] J.J. Mangas, M.P. Gonzalez, R. Rodr─▒guez, D. Blanco, "Solid phase
extraction and determination of trace aroma and flavour components in
cider by GC-MS", Chromatographia, 1996,vol. 42, pp. 101-105.
[3] Hidalgo P., Pueyo E., Pozo-Bayo'n M. A., Mart─▒nez-Rodr─▒guez A. J.,
Mart─▒n- Alvarez P., Polo M. C. (2004) "Sensory and analytical study of
rose'sparkling wines manufactured by second fermentation in the
bottle", Journal of Agricultural and Food Chemistry, vol.52, pp. 6640-
6645.
[4] A.J. Mart─▒nez-Rodr─▒guez, M.C Polo, "Effect of the addition of bentonite
to the tirage solution on the nitrogen composition and sensory quality of
sparkling wines", Food Chemistry, 2003, vol. 81, pp. 383-388.
[5] F.W. Beech, "Cider making and cider research", Journal of the Science
of Food and Agriculture, 1993, vol.6, pp. 259-270.
[6] A. Rapp, "Methods for the chemical analysis of the aroma in grapes and
wines: Current experiences and future out look", in: Procceding of the
International Symposium on the Aromatic Substances in Grapes and
Wines, S. Michele all'Adige, Italy, 1987, pp. 243-247.
[7] R.B. Boulton, V.L. Singleton, L.F. Bisson, R.E. Kunkee, in: ÔÇ×Principles
and Practices of Winemaking", Chapman & Hall, New York, 1995, 455
p.
[8] I. Leguerinel, J.J. Cleret, C. Bourgeois, P. Mafart "Yeast strain and the
formation of flavor components in cider", Journal of the Institute of
Brewing, 1988 vol. 96, pp. 391-395.
[9] I. Leguerinel, P. Mafart, J.J. Cleret, C. Bourgeois, " Yeast strain and
kinetic aspects of the formation of flavor components in cider", Journal
of the Institute of Brewing, 1989, vol. 95, pp. 405-409.
[10] M. Duenas, A. Irastorka, K. Fernandez, A. Bilbao, A. Huerta,"Microbial
population and malolactic fermentation of apple cider using traditional
and modified methods", Journal of Food Science, 1994, vol. 59, pp.
1060-1064.
[11] Sun, J., Chu, Y.F., Wu X., R.H. Liu, "Antioxidant and antiproliferative
activities of common fruits", Journal of Agricultural and Food
Chemistry, 2002, vol.50, pp.7449-7454.
[12] J.A. Vinson, X. Su, L. Zubik, P. Bose, "Phenol antioxidant quantity and
quality in foods: fruits", Journal of Agricultural and Food Chemistry,
2001, vol. 49, pp.5315-5321.
[13] A.G.H. Lea, J. F Drilleau, in:"Fermented Beverage Production", Kluver
Academic /Plenum, New York, 2003, p.59.
[14] R. M. Alonso-Salces, Barranco A., Abad B., Berrueta L. A., Gallo B.,
Vicente F, "Polyphenolic profiles of basque cider apple cultivars and
their technological properties", Agriculture and Food Chemistry, 2004
vol.52, pp.2938-2952.
[15] A.G.H. Lea, "Cidermaking", in: Lea, A.G.H., Piggott, J.R. (Eds.),
"Fermented Beverage Production", Chapman & Hall, London, UK,
1995, pp. 66-96.
[16] A. A Van der Sluis, M. Dekker, A Jager., W. M. F. Jongen., "Activity
and concentration of polyphenolic antioxidants in apple:effect of
cultivar, harvest year, and storage conditions", Agriculture and Food
Chemistry, 2004, vol. 49, 3606-3613.
[17] A.Ruiz-Rodriguez, F. R. Marin, A Ocana, C. Soler-Rivas, "Effect of
domestic processing on bioactive com pounds", Phytochemistry
Reviews, 2008. vol. 7, pp.345-384.
[18] Lata B. ,"Relationship between apple peel and the whole fruit
antioxidant content: year and cultivar variation", Agriculture and Food
Chemistry, 2007, vol.55, 663-671.
[19] V.L Singleton, R. Orthofer, R.M. Lamuela-Raventos, "Analysis of total
phenols and other oxidation substrates and antioxidants by means of
Folin-Ciocalteu reagent", Methods in Enzymology, 1999. vol. 29, 152-
178.
[20] B. Peng, T. Yue, Y. Yuan, "Analysis of key aroma components in cider
from Shaanxi (China) Fuji apple", International Journal of Food
Science and technology, 2009, vol. 44, pp 610-615.
[21] R Vidrih, J. Hribar, "Synthesis of higher alcohols during cider
processing", Food Chemistry, vol. 67, (3),1999 , pp. 287-294.
[22] F. Wenlai, X. Yan, H. Yehui, "Quantification of Volatile Compounds in
Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas
Chromatography-Mass Spectrometry (GC-MS)", Journal of the Institute
of Brewing, 2011117(1), pp 61-66.
[23] M. Herrero, L. A. Garc├¡a, M. D├¡az , ÔÇ×Volatile Compounds in Cider:
Inoculation Time and Fermentation Temperature Effects", Journal
Institute of Brewing, 2006, vol. 112(3), pp. 210-214.
[24] D.R. Berry, D.C. Watson, in: ÔÇ×Yeast Biotechnology", D.R. Berry, I.
Russell and G.G. Stewart, Eds. Allen and Unwin: London,1987.
[25] E. G. Schure, M.T. Flikweert, J. P. Dijken, J. T. Pronk, C. T. Verrips,
"Pyruvate Decarboxylase Catalyzes Decarboxylation of Branched-Chain
2-Oxo Acids but Is Not Essential for Fusel Alcohol Production by
Saccharomyces cerevisiae", Applied Environmental Microbiology, 1998
vol. 64 (4) pp 1303-1307.
[26] J. Ledauphin, H. Guichard, J.F. Saint-Clair, B. Picoche, D. Barillier,
"Chemical and sensorial aroma characterization of freshly distilled
calvados. Identification of volatile compounds and key odorants",
Agriculture and Food Chemistry, 2003, vol. 51, pp 433-442.
[27] E.Arena, N. Guarrera, S. Campisi, C. N. Asmundo "Comparison of
odour active compounds detected by gas-chromatography-olfactometry
between hand-squeezed juices from different orange varieties", Food
Chemistry, vol. 98, 2006, pp. 59-63.
[28] L.A. Berrueta, B. Gallo, F. Vicente, "Polyphenolic compositions of
Basque natural ciders: A chemometric study", Food Chemistry, 2006,
vol. 97, 438-446.
[29] R.M. Alonso-Salces, S. Guyot, C. Herrero, L.A Berrueta, J.F. Drilleau,
B. Gallo, F. Vicente, "Chemometric classification of Basque and French
ciderds based on their total polyphenol contents and CIELab
parameters", Food Chemistry, 2005, vol. 91, 91-98.
[30] R. Riekstina-Dolge, Z. Kruma, I. Augšpole, E. Ungure, D. Karklina, D.
Seglina " Phenolic compounds in fermented apple juice: effect of apple
variety and apple ripening index", In: Monography Selected Topics in
Food Biotechnology, Wroclaw, 2011, pp. 43-49.
[1] A. Picinelli, B.Suarez, J. Moreno, R. Rodr─▒guez, L. M. Caso-Garc─▒a, J. J.
Mangas, ÔÇ×Chemical Characterization of Asturian Cider", Journal of
Agricultural and Food Chemistry, 2000, vol. 48, pp. 3997-4002.
[2] J.J. Mangas, M.P. Gonzalez, R. Rodr─▒guez, D. Blanco, "Solid phase
extraction and determination of trace aroma and flavour components in
cider by GC-MS", Chromatographia, 1996,vol. 42, pp. 101-105.
[3] Hidalgo P., Pueyo E., Pozo-Bayo'n M. A., Mart─▒nez-Rodr─▒guez A. J.,
Mart─▒n- Alvarez P., Polo M. C. (2004) "Sensory and analytical study of
rose'sparkling wines manufactured by second fermentation in the
bottle", Journal of Agricultural and Food Chemistry, vol.52, pp. 6640-
6645.
[4] A.J. Mart─▒nez-Rodr─▒guez, M.C Polo, "Effect of the addition of bentonite
to the tirage solution on the nitrogen composition and sensory quality of
sparkling wines", Food Chemistry, 2003, vol. 81, pp. 383-388.
[5] F.W. Beech, "Cider making and cider research", Journal of the Science
of Food and Agriculture, 1993, vol.6, pp. 259-270.
[6] A. Rapp, "Methods for the chemical analysis of the aroma in grapes and
wines: Current experiences and future out look", in: Procceding of the
International Symposium on the Aromatic Substances in Grapes and
Wines, S. Michele all'Adige, Italy, 1987, pp. 243-247.
[7] R.B. Boulton, V.L. Singleton, L.F. Bisson, R.E. Kunkee, in: ÔÇ×Principles
and Practices of Winemaking", Chapman & Hall, New York, 1995, 455
p.
[8] I. Leguerinel, J.J. Cleret, C. Bourgeois, P. Mafart "Yeast strain and the
formation of flavor components in cider", Journal of the Institute of
Brewing, 1988 vol. 96, pp. 391-395.
[9] I. Leguerinel, P. Mafart, J.J. Cleret, C. Bourgeois, " Yeast strain and
kinetic aspects of the formation of flavor components in cider", Journal
of the Institute of Brewing, 1989, vol. 95, pp. 405-409.
[10] M. Duenas, A. Irastorka, K. Fernandez, A. Bilbao, A. Huerta,"Microbial
population and malolactic fermentation of apple cider using traditional
and modified methods", Journal of Food Science, 1994, vol. 59, pp.
1060-1064.
[11] Sun, J., Chu, Y.F., Wu X., R.H. Liu, "Antioxidant and antiproliferative
activities of common fruits", Journal of Agricultural and Food
Chemistry, 2002, vol.50, pp.7449-7454.
[12] J.A. Vinson, X. Su, L. Zubik, P. Bose, "Phenol antioxidant quantity and
quality in foods: fruits", Journal of Agricultural and Food Chemistry,
2001, vol. 49, pp.5315-5321.
[13] A.G.H. Lea, J. F Drilleau, in:"Fermented Beverage Production", Kluver
Academic /Plenum, New York, 2003, p.59.
[14] R. M. Alonso-Salces, Barranco A., Abad B., Berrueta L. A., Gallo B.,
Vicente F, "Polyphenolic profiles of basque cider apple cultivars and
their technological properties", Agriculture and Food Chemistry, 2004
vol.52, pp.2938-2952.
[15] A.G.H. Lea, "Cidermaking", in: Lea, A.G.H., Piggott, J.R. (Eds.),
"Fermented Beverage Production", Chapman & Hall, London, UK,
1995, pp. 66-96.
[16] A. A Van der Sluis, M. Dekker, A Jager., W. M. F. Jongen., "Activity
and concentration of polyphenolic antioxidants in apple:effect of
cultivar, harvest year, and storage conditions", Agriculture and Food
Chemistry, 2004, vol. 49, 3606-3613.
[17] A.Ruiz-Rodriguez, F. R. Marin, A Ocana, C. Soler-Rivas, "Effect of
domestic processing on bioactive com pounds", Phytochemistry
Reviews, 2008. vol. 7, pp.345-384.
[18] Lata B. ,"Relationship between apple peel and the whole fruit
antioxidant content: year and cultivar variation", Agriculture and Food
Chemistry, 2007, vol.55, 663-671.
[19] V.L Singleton, R. Orthofer, R.M. Lamuela-Raventos, "Analysis of total
phenols and other oxidation substrates and antioxidants by means of
Folin-Ciocalteu reagent", Methods in Enzymology, 1999. vol. 29, 152-
178.
[20] B. Peng, T. Yue, Y. Yuan, "Analysis of key aroma components in cider
from Shaanxi (China) Fuji apple", International Journal of Food
Science and technology, 2009, vol. 44, pp 610-615.
[21] R Vidrih, J. Hribar, "Synthesis of higher alcohols during cider
processing", Food Chemistry, vol. 67, (3),1999 , pp. 287-294.
[22] F. Wenlai, X. Yan, H. Yehui, "Quantification of Volatile Compounds in
Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas
Chromatography-Mass Spectrometry (GC-MS)", Journal of the Institute
of Brewing, 2011117(1), pp 61-66.
[23] M. Herrero, L. A. Garc├¡a, M. D├¡az , ÔÇ×Volatile Compounds in Cider:
Inoculation Time and Fermentation Temperature Effects", Journal
Institute of Brewing, 2006, vol. 112(3), pp. 210-214.
[24] D.R. Berry, D.C. Watson, in: ÔÇ×Yeast Biotechnology", D.R. Berry, I.
Russell and G.G. Stewart, Eds. Allen and Unwin: London,1987.
[25] E. G. Schure, M.T. Flikweert, J. P. Dijken, J. T. Pronk, C. T. Verrips,
"Pyruvate Decarboxylase Catalyzes Decarboxylation of Branched-Chain
2-Oxo Acids but Is Not Essential for Fusel Alcohol Production by
Saccharomyces cerevisiae", Applied Environmental Microbiology, 1998
vol. 64 (4) pp 1303-1307.
[26] J. Ledauphin, H. Guichard, J.F. Saint-Clair, B. Picoche, D. Barillier,
"Chemical and sensorial aroma characterization of freshly distilled
calvados. Identification of volatile compounds and key odorants",
Agriculture and Food Chemistry, 2003, vol. 51, pp 433-442.
[27] E.Arena, N. Guarrera, S. Campisi, C. N. Asmundo "Comparison of
odour active compounds detected by gas-chromatography-olfactometry
between hand-squeezed juices from different orange varieties", Food
Chemistry, vol. 98, 2006, pp. 59-63.
[28] L.A. Berrueta, B. Gallo, F. Vicente, "Polyphenolic compositions of
Basque natural ciders: A chemometric study", Food Chemistry, 2006,
vol. 97, 438-446.
[29] R.M. Alonso-Salces, S. Guyot, C. Herrero, L.A Berrueta, J.F. Drilleau,
B. Gallo, F. Vicente, "Chemometric classification of Basque and French
ciderds based on their total polyphenol contents and CIELab
parameters", Food Chemistry, 2005, vol. 91, 91-98.
[30] R. Riekstina-Dolge, Z. Kruma, I. Augšpole, E. Ungure, D. Karklina, D.
Seglina " Phenolic compounds in fermented apple juice: effect of apple
variety and apple ripening index", In: Monography Selected Topics in
Food Biotechnology, Wroclaw, 2011, pp. 43-49.
@article{"International Journal of Biological, Life and Agricultural Sciences:54623", author = "Rita Riekstina-Dolge and Zanda Kruma and Daina Karklina", title = "Aroma Composition and Polyphenol Content of Ciders Available in Latvian Market", abstract = "Aroma forming volatiles are important components of
fermented beverages. The aim of current research is to evaluate the
volatile compounds and phenolic compounds of commercial ciders.
Volatile aroma compounds and TPC of seven commercial ciders
were determined. Extraction of aroma compounds was performed
using solid phase microextraction (DVB/Car/PDMS fibre). Analysis
of volatile aroma compounds was made using a Perkin Elmer Clarus
500 GC/MS. Total phenol content (TPC) was determined according
to the Folin-Ciocalteu spectrophotometric method and results were
expressed as gallic acid equivalents. The highest volatile compounds
were in apple ciders with pear flavor. The highest TPC and lower
content of volatile compounds were detected in French ciders.", keywords = "cider, TPC, volatile compounds", volume = "6", number = "7", pages = "453-5", }
