Department of Human Nutrition and Diet Therapy, Branch Faculty of University of Zielona Góra in Sulechów, ul. Armii Krajowej 51, 66-100 Sulechów, Poland.
Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland.
Molecules. 2020 Aug 5;25(16):3564. doi: 10.3390/molecules25163564.
Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars () with and without addition of pear ( juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20 °C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% ) and apple (80% ) juice, the presence of esters, such as ethyl (2, 4)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.
香气在苹果酒消费者接受度方面起着重要作用。在这项研究中，采用顶空固相微萃取（HS-SPME）等技术，结合气相色谱和质谱法，评估了在三个苹果品种（）发酵过程中挥发物组发生的变化，以及是否添加梨（汁。挥发性分析表明，发酵温度、苹果品种和梨汁添加对获得的苹果酒的挥发性成分有显著影响。在实验室条件下发酵的苹果酒，在 15°C 发酵时，其挥发性成分中酯类（如己酸乙酯、辛酸乙酯和十二酸乙酯）的比例较大（66.24-79.58%），而在 20°C 发酵时（58.81-77.22%）。在较高温度下发酵的苹果酒，其醇类（如苯乙醇和己醇）的比例较大（18.34-36.7%），而在较低温度下发酵的苹果酒（16.07-25.35%）。在由梨（20%）和苹果（80%）汁制成的苹果酒中，可以注意到具有梨香气的酯类，如乙基（2,4）-癸-2,4-二烯酸乙酯的存在。
