<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with <italic>Saccharomyces cerevisiae</italic> yeast ‘71B-1122’ (Lalvin, Canada) was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness) were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the bvariety ‘Auksis’ apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L<sup>-1</sup>: Among crab apples, the highest TPC was detected in ciders made from the ‘Hyslop’ and ’Riku’ varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the ‘Antonovka’ variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.</p></abstract>

Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with Saccharomyces cerevisiae yeast ‘71B-1122’ (Lalvin, Canada) was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness) were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the bvariety ‘Auksis’ apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L-1: Among crab apples, the highest TPC was detected in ciders made from the ‘Hyslop’ and ’Riku’ varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the ‘Antonovka’ variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.

Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

Department of Food Technology, LLU, Liela iela 2, Jelgava LV–3001, Latvia

Department of Chemistry, LLU, Liela iela 2, Jelgava LV–3001, Latvia

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The...

Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

Publicado en línea: 29 jul 2014

Páginas: 39 - 45

DOI: https://doi.org/10.2478/plua-2014-0005

Palabras clave
Apple variety, cider, phenolic compounds, sensory properties

© 2014 Latvia University of Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

Publicado en línea: 29 jul 2014

Páginas: 39 - 45

DOI: https://doi.org/10.2478/plua-2014-0005

Palabras claveApple variety, cider, phenolic compounds, sensory properties

© 2014 Latvia University of Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
Apple variety, cider, phenolic compounds, sensory properties