scholarly journals Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

2011 ◽  
Vol 1 ◽  
pp. 1709-1716 ◽  
Author(s):  
Riekstina-Dolge Rita ◽  
Kruma Zanda ◽  
Karklina Daina ◽  
Seglina Dalija
Keyword(s):  
Apple Juice ◽  
Aroma Compounds ◽  
Apple Variety ◽  
Fermentation Temperature ◽  
Yeast Concentration

scholarly journals Surveillance of Patulin in Apple, Grapes, Juices and Value-Added Products for Sale in Pakistan

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1744
Author(s):  
Shabbir Hussain ◽  
Muhammad Rafique Asi ◽  
Mazhar Iqbal ◽  
Muhammad Akhtar ◽  
Muhammad Imran ◽  
...  
Keyword(s):  
Apple Juice ◽  
Value Added ◽  
Grape Juice ◽  
Maximum Level ◽  
Sampling Location ◽  
Uv Detector ◽  
Apple Variety ◽  
Table Grapes ◽  
Fruit Samples ◽  
Value Added Products

The prime objective of the current study was to investigate the occurrence of mycotoxin patulin (PAT) in apples, grapes and their value added products. PAT was determined by a validated method based on HPLC with UV detector. A total of 381 samples comprising apple and grape fruits (n = 133 each), apple-based products (n = 76, juice, puree, jam) and grape juice (n = 39) were analyzed. PAT was found in 58.9% samples of apple and apple-based products, with a mean of 49.8 µg/kg (maximum 396 µg/kg), while 27.3% samples contained PAT beyond the maximum regulatory limit of 50 µg/kg. The average levels of PAT contamination in apple-derived products was higher in apple juice concentrate, followed by apple puree, apple juice and apple jam. The incidence of PAT in table grapes was 65.1%, with a mean of 53.9 µg/kg (maximum 505 µg/kg), whereas 23.8% exceeded the maximum level. Among the fruit samples, there were differences in PAT contents due to apple variety (6 types) or grape variety (8 types), as well as for sampling location. Our investigations showed the wide PAT occurrence in fruits and derived value-added products affecting consumer product safety, so that the population is chronically exposed to this toxin.

scholarly journals An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 502
Author(s):  
Paul Cristian Calugar ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanță ◽  
Carmen Rodica Pop ◽  
Antonella Pasqualone ◽  
...  
Keyword(s):  
Apple Juice ◽  
Consumer Preferences ◽  
Current Knowledge ◽  
Raw Materials ◽  
Sensory Profile ◽  
Microbial Quality ◽  
Apple Variety ◽  
Processing Technologies ◽  
Apple Cider ◽  
Volatile Profiles

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

scholarly journals Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops

2021 ◽  
Vol 12 (1) ◽  
pp. 310
Author(s):  
Matthew T. Bingman ◽  
Josephine L. Hinkley ◽  
Colin P. Bradley ◽  
Callie A. Cole
Keyword(s):  
Organic Compounds ◽  
Apple Juice ◽  
Aroma Compounds ◽  
Consumer Acceptance ◽  
Cider Industry ◽  
Processing Steps

Cider quality and consumer acceptance are greatly influenced by its aroma. With the continued expansion of the craft cider industry, cider producers are employing techniques such as dry hopping to develop unique flavor profiles. Few studies, however, have explored the VOCs of dry-hopped cider. Herein, we monitor the development of VOCs from pressed apple juice, through fermentation and dry hopping by HS–SPME–GC–MS, to elucidate when and how aroma compounds arise in cider production. In all, 89 VOCs were detected, spanning eight classes of organic compounds. Racking events decreased ester concentrations by 10 ± 1%, but resting on the lees allowed these pleasant, fruity aromas to be reestablished. Dry hopping was conducted with three types of hops (Citra, Galaxy, and Mosaic). The varied development of terpenes and esters between hop varieties supports the use of this technique to diversify the aroma profiles of ciders. Herein, we report that both the variety of hops and the timing of key processing steps including racking and hop addition significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.

scholarly journals Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

2014 ◽  
Vol 56 ◽  
pp. 108-114 ◽  
Author(s):  
Leila Queiroz Zepka ◽  
Deborah S. Garruti ◽  
Karina L. Sampaio ◽  
Adriana Zerlotti Mercadante ◽  
Maria Aparecida A.P. Da Silva
Keyword(s):  
Thermal Degradation ◽  
Apple Juice ◽  
Aroma Compounds ◽  
Cashew Apple Juice ◽  
Cashew Apple

Prediction of Flux and Aroma Compounds Rejection in a Reverse Osmosis Concentration of Apple Juice Model Solutions

2001 ◽  
Vol 40 (22) ◽  
pp. 4925-4934 ◽  
Author(s):  
Silvia Álvarez ◽  
Francisco A. Riera ◽  
Ricardo Álvarez ◽  
José Coca
Keyword(s):  
Reverse Osmosis ◽  
Apple Juice ◽  
Aroma Compounds ◽  
Model Solutions

scholarly journals Effect of Press Construction on Yield and Quality of Apple Juice

2019 ◽  
Vol 11 (13) ◽  
pp. 3630 ◽  
Author(s):  
Kamil Wilczyński ◽  
Zbigniew Kobus ◽  
Dariusz Dziki
Keyword(s):  
Apple Juice ◽  
Total Content ◽  
Screw Press ◽  
Soluble Solids ◽  
Apple Variety ◽  
Yield And Quality ◽  
Juice Extraction ◽  
Health Promoting ◽  
Selection Of

The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

scholarly journals Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 71 ◽  
Author(s):  
Amparo Gamero ◽  
Xiao Ren ◽  
Yendouban Lamboni ◽  
Catrienus de Jong ◽  
Eddy J. Smid ◽  
...  
Keyword(s):  
Apple Juice ◽  
Yeast Species ◽  
Aroma Compounds ◽  
Consumer Acceptance ◽  
Cultivation Conditions ◽  
Polyphenol Content ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Fermented Beverage ◽  
By Products

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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