Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6-Dejvice, Czech Republic.
Molecules. 2019 Jun 4;24(11):2117. doi: 10.3390/molecules24112117.
Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using "intensified" technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).
挥发性芳香化合物对苹果酒的最终感官特性有重大影响，其种类受许多与生产技术密切相关的参数影响，特别是与原料、所用微生物和发酵过程有关。在这项工作中，使用 HS-SPME-GC-MS 研究了 34 种欧洲苹果酒中挥发性化合物（4 种脂肪酸、6 种高级醇和 12 种酯）的种类。使用 CAR/PDMS 纤维通过 HS-SPME 分离挥发物。使用主成分分析对分析数据进行了统计评估，并证明了使用“强化”技术生产的苹果酒和通过传统生产工艺生产的苹果酒之间挥发性成分组成的差异。这种差异主要归因于某些高级醇（2-甲基丙醇、异戊醇、己醇和 2,3-丁二醇）和酯（2-甲基丁酸乙酯、乙酸丁酯和乙酸己酯）的含量不同。
