Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

被引:78
作者
Braga, Cintia Maia [1 ]
Ferreira Zielinski, Acacio Antonio [1 ]
da Silva, Karolline Marques [1 ]
Fernandes de Souza, Frederico Koch [1 ]
Moura Pietrowski, Giovana de Arruda [2 ]
Couto, Marcelo [3 ]
Granato, Daniel [4 ]
Wosiacki, Gilvan [1 ]
Nogueira, Alessandro [1 ]
机构
[1] Univ Estadual Ponta Grossa, Food Sci & Technol Grad Programme, BR-84030900 Ponta Grossa, PR, Brazil
[2] Fed Technol Univ Parana, Dept Food, BR-84016210 Ponta Grossa, PR, Brazil
[3] Epagri Res Stn Cacador, BR-89500000 Cacador, SC, Brazil
[4] Adolfo Lutz Inst, Ctr Anal & Data Proc, BR-01246902 Sao Paulo, Brazil
关键词
Cider; Volatile compounds; Gas chromatography; Multivariate techniques; GAS-CHROMATOGRAPHY; VOLATILE COMPOUNDS; CIDER; CULTIVARS; EXTRACTION; STRAINS; ESTERS; WINES; YEAST;
D O I
10.1016/j.foodchem.2013.04.007
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83 mg/L (unripe Lisgala juice) and 81.05 mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:967 / 974
页数:8
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