Activity coefficients of aroma compounds in model solutions simulating apple juice

1991 ◽  
Vol 39 (9) ◽  
pp. 1636-1640 ◽  
Author(s):  
Amalia A. Carelli ◽  
Guillermo H. Crapiste ◽  
Jorge E. Lozano
Keyword(s):  
Activity Coefficients ◽  
Apple Juice ◽  
Aroma Compounds ◽  
Model Solutions

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 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 Toxicity of apple juice and its components in the model plant system

2020 ◽  
Vol 8 (2) ◽  
pp. 321-328
Author(s):  
Artem Samoylov ◽  
Natal’ya Suraeva ◽  
Mariya Zaytseva ◽  
Vera Rachkova ◽  
Madinat Kurbanova ◽  
...  
Keyword(s):  
Allium Cepa ◽  
Apple Juice ◽  
Chromosomal Abnormalities ◽  
Model Mixture ◽  
Oxidative Enzymes ◽  
Root Mass ◽  
Biomass Growth ◽  
Subchronic Toxicity ◽  
Ongoing Research ◽  
Model Solutions

Introduction. In view of the ongoing research into the negative effects of fruit juice on human health, we aimed to study the subchronic toxicity of apple juice, a model mixture based on its components, and ethanol on biomass growth, cellular oxidative enzymes, and chromosomal abnormalities in Allium cepa roots. Study objects and methods. Our objects of study included clarified apple juice and its components such as fructose, glucose, sucrose, D-sorbitol, and malic acid. After treating Allium cepa roots with apple juice and a model mixture in different concentrations, we analyzed their toxic effects on biomass growth, malondialdehyde levels, as well as the nature and frequency of proliferative and cytogenetic disorders in the plant tissues. Results and discussion. The incubation in an aqueous solution of apple juice at a concentration of 1:5 inhibited the growth in root mass by 50% compared to the control (water). The mitotic index of cells decreased with higher concentrations of juice, reaching zero at a 1:5 dilution. The fructose and model solutions in the same concentrations appeared less toxic in relation to cell mitosis and root mass growth. Although malondialdehyde levels increased in the onion roots treated with juice and model solutions, they were twice as low as in the control due to the juice’s antioxidant activity. Adding 1% ethanol to the 1:2 diluted juice abolished the effect of acute toxicity on root growth and reduced malondialdehyde levels by 30%. Conclusion. The study revealed a complex of interdependent biomarkers of apple juice responsible for its subchronic toxicity in Allium cepa roots. These data can be used to create biological response models based on the approaches of systems biology and bioinformatics.

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

scholarly journals Enrichment of pineapple aroma compounds from model solutions by sweeping-gas and vacuum-pervaporation

2014 ◽  
Vol 43 (Supplement 1) ◽  
pp. 93-100 ◽  
Author(s):  
M. Molnár ◽  
L. Hornyák ◽  
R. Nagy ◽  
E. Márki ◽  
Gy. Vatai
Keyword(s):  
Aroma Compounds ◽  
Model Solutions ◽  
Sweeping Gas

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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