Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300-Villaviciosa, Asturias, Spain.
J Food Sci. 2014 Jan;79(1):S92-9. doi: 10.1111/1750-3841.12323. Epub 2013 Dec 6.
Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.
对九份阿斯图里亚斯苹果酒样本进行了挥发性、嗅闻特性和感官特征分析。香气成分主要由杂醇和乙酯组成。在少量挥发性化合物中，脂肪酸、挥发性酚类和醇类是主要成分。嗅闻特性分析显示存在 55 个香气区域，具有广泛的强度范围。可以认为像戊醇、2-苯乙醇、2-甲基丁酸、己酸和辛酸乙酯、己酸和辛酸 2-苯乙酯、4-乙基愈创木酚和 4-乙基苯酚等成分是苹果酒香气结构的一部分。对一份提取物的稀释提取物分析确定了 2 种挥发性酚类物质（4-乙基愈创木酚和 4-乙基苯酚）是苹果酒中最具香气强度的气味物质之一。这些成分与感官属性甜味、辛辣味和酒渣味显著相关。
