Food Science and Technology Graduate Programme, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil.
Food Chem. 2013 Nov 15;141(2):967-74. doi: 10.1016/j.foodchem.2013.04.007. Epub 2013 Apr 13.
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 11.83mg/L (unripe Lisgala juice) and 81.05mg/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.
本研究旨在通过化学计量学方法评估不同品种和不同成熟度果实制成的苹果汁和发酵苹果饮料在香气特征上的差异。成熟度影响了苹果汁和发酵苹果的香气组成。对于所有品种，衰老果实提供了更具香气的发酵苹果饮料。然而，在由衰老或成熟的 Lisgala 品种果实制成的样品中，没有观察到显著差异。对于果汁，成熟的 Gala 苹果具有最高的总香气浓度。在所有样品中，乙醛都是主要的化合物，含量在 11.83mg/L（未成熟的 Lisgala 果汁）和 81.05mg/L（成熟的 Gala 果汁）之间。在发酵果汁中，3-甲基-1-丁醇是主要的化合物。应用主成分分析（PCA）和层次聚类分析（HCA）对果汁和发酵果汁进行分类，基于理化性质和香气特征，证明它们可作为监测苹果产品质量的工具。
