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Belen Suarez Valles - One of the best experts on this subject based on the ideXlab platform.
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characterization of spanish Ciders by means of chemical and olfactometric profiles and chemometrics
Food Chemistry, 2016Co-Authors: Anna Picinelli Lobo, Juan Jose Mangas Alonso, Maria Jose Antondiaz, Belen Suarez VallesAbstract:A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still Ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the Ciders studied. The minor fraction mainly consisted of fatty acids, volatile phenols and alcohols. Three PLS-discriminant models with low prediction errors were constructed. When the volatile composition was used, Ciders could be differentiated by their maturation stage, 4-ethylcatechol being strongly associated to matured Ciders. The olfactometric profiles allowed the classification of Ciders according to both their origin and maturation stage. Odorants such as p-cresol and a sweet-character unknown component were correlated to origin of Ciders, whereas 1-octen-3-one and one unknown spicy-vegetal odorant were highly correlated to the maturation stage.
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phenolic and antioxidant composition of cider
Journal of Food Composition and Analysis, 2009Co-Authors: Anna Picinelli Lobo, Roberto Rodriguez Madrera, Yolanda Dineiro Garcia, Juan Mangas Sanchez, Belen Suarez VallesAbstract:Forty-four Asturian Ciders were analysed for total phenolic content, phenolic profiles, and antioxidant capacity by the FRAP and the DPPH radical assays. The Folin index of Ciders ranged between 446 and 1180 mg gallic acid/L. The phenolic profile of Asturian cider is mainly constituted by phenolic acids, flavan-3-ols, volatile phenols and dihydrochalcones. The methods to determine the antioxidant activity of Ciders were optimised in terms of suitable reaction times, within-day and between-day repeatability. Thus, time courses of Ciders in the DPPH and the FRAP assays were performed. Mean values for antioxidant activity of cider, expressed in ascorbic acid equivalents were 2.9 mM (as determined by the DPPH assay). When the FRAP assay was used, the antioxidant capacity of cider increased with the reaction time from 3.8 mM (4 min) to 5.4 mM (40 min). Multivariate approaches based on phenolic composition can be useful to predict the antioxidant capacity of cider. Folin index and flavanols and hydrocaffeic acid contents were the best predictors for antioxidant activity.
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Evolution of aroma compounds in sparkling Ciders
Lwt - Food Science and Technology, 2008Co-Authors: Roberto Rodriguez Madrera, Ana García Hevia, Noemí Palacios García, Belen Suarez VallesAbstract:This paper reports the influence of yeast strain and aging time on the volatile composition of sparkling cider made according to the traditional method. Two sparkling Ciders were obtained from the same base cider using a selected cider yeast strain (Saccharomyces bayanus) and a commercial wine yeast strain (Saccharomyces cerevisiae). Analysis of volatile compounds (alcohols, esters and carbonylic compounds) were performed every 3 months, from 3 to 15 months. The analysis of variance revealed that the majority of differences between sparkling Ciders are due to the aging time. Acetaldehyde and acetoin decrease with time, while higher alcohols, ethyl acetate, ethyl lactate and ethyl octanoate significantly increase during aging in contact with lees. The concentrations of methanol, 2-phenyletanhol, ethyl lactate and ethyl octanoate were higher in the cider made with the selected yeast strain (S. bayanus).
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Screening of cider yeasts for sparkling cider production (Champenoise method)
Food Microbiology, 2008Co-Authors: Belen Suarez Valles, Rosa Pando Bedriñana, Ana Lastra Queipo, Juan Jose Mangas AlonsoAbstract:A total of 350 colonies isolated from a cider cellar in Asturias (Spain) were identified by rDNA ITS-RFLP restriction analysis. Saccharomyces spp. strains were characterized by mitochondrial DNA (mtDNA) restriction analysis. Fifty-four different Saccharomyces spp. strains were identified and tested to ascertain their capacity to carry out secondary fermentation of sparkling Ciders. The screening of yeasts to determine their principal enological characteristics (tolerance to ethanol, production of volatile acidity and hydrogen sulphide) was accomplished by means of rapid, non-expensive assays (plate agar). As a result, 13 (24%) of the 54 initial Saccharomyces spp. yeast strains were eliminated. The technological properties assessed were flocculation capacity, ethanol and sulphite tolerance, and production of major volatiles. Ten Saccharomyces cerevisiae strains were characterized as true flocculants; all of these strains were able to grow in ethanolic medium and in the presence of 200 mg/l of sulphite. Applying cluster analysis to the production of amyl alcohols, isobutanol, propanol and 2-phenylethanol, the strains were classified in two natural groups. Two flocculent yeast strains referred to as 3 0 and 500, representative of the each statistical group, were selected together with two reference strains (Saccharomyces bayanus C6 and S. cerevisiae Levuline CHP) to elaborate four sparkling Ciders by the Champenoise method. The analysis of variance (po0.01) among Ciders revealed that glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i-butanol and 2-phenylethanol were significantly influenced by the secondary yeast strain. The results of sensory analysis indicated that all the sparkling Ciders were scored as good. No significant differences among sparkling Ciders were found for odour attributes and taste intensity.
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analytical differentiation of cider inoculated with yeast saccharomyces cerevisiae isolated from asturian spain apple juice
Lwt - Food Science and Technology, 2005Co-Authors: Belen Suarez Valles, Rosa Pando Bedriñana, Norman Fernandez Tascon, Aurelio Gonzalez Garcia, Roberto Rodriguez MadreraAbstract:This paper reports the influence of fermentation conditions (temperature and yeast strain) on the chemical composition of cider. The cider was analysed for the non-volatile acids, polyalcohols, residual sugars and major volatile compounds. The application of principal components analysis enables the Ciders to be differentiated on the basis of the two factors considered. The first principal component achieved the separation according to the type of strain and the second principal component separates the samples according to the fermentation temperature. The variables that carry most weight on first component were ethyl acetate, acetaldehyde and isobutanol. On second component the variables more relevant were: acetoin and 2,3-butanediol.
Michael C. Qian - One of the best experts on this subject based on the ideXlab platform.
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characterization of aroma compounds in apple cider using solvent assisted flavor evaporation and headspace solid phase microextraction
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Yan Xu, Michael C. QianAbstract:The aroma-active compounds in two apple Ciders were identified using gas chromatography−olfactometry (GC-O) and GC−mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in Ciders. Although most of the aroma compounds were common in both Ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds. Keyword...
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Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Yan Xu, Wenlai Fan, Michael C. QianAbstract:The aroma-active compounds in two apple Ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in Ciders. Although most of the aroma compounds were common in both Ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds.
Thierry Serot - One of the best experts on this subject based on the ideXlab platform.
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influence of cider making process parameters on the odourant volatile composition of hard Ciders
Journal of The Institute of Brewing, 2015Co-Authors: Jeanmichel Le Quere, Rémi Bauduin, Angelique Villiere, Gaelle Arvisenet, Thierry SerotAbstract:This study was performed to explore the relationships between some parameters of the French cider-making process and the odourant compounds of cider. Sixteen Ciders were prepared on a pilot plant scale using experimental design and varying according to apple blends, pressing conditions, pre-fermentation clarification implementation and conditions, and biomass reduction during fermentation. Odourant compounds were extracted from final Ciders by headspace solid-phase microextraction with a CAR/PDMS fibre, a method previously shown to provide extracts representative of the studied cider. Extracts were analysed by gas chromatography coupled with mass spectrometry and flame ionization detection. All of the parameters tested had at least a slight effect on the odourant composition and particularly on the esters, which bring fruity notes that are appreciated by consumers. Clarification and biomass reduction had a greater impact than apple blend and pressing conditions. This could be explained by the influence of the nitrogen content on fermentation rate and efficiency, which affects the production of secondary metabolites. Under the conditions tested, a juice obtained from a bitter blend of apples by a slow pressing of the pulp at low temperature, after 1 h of cuvage, clarified by keeving and fermented without biomass reduction, produced a cider with the highest quantity of esters. These results could help cider-makers enhance product quality according to consumer expectations. Copyright © 2015 The Institute of Brewing & Distilling
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selection of a representative extraction method for the analysis of odourant volatile composition of french cider by gc ms o and gc gc tof ms
Food Chemistry, 2012Co-Authors: Angelique Villiere, Gaelle Arvisenet, Thierry Serot, Laurent Lethuaut, Carole ProstAbstract:Abstract The experimental conditions of a representative odour extraction method were determined after testing eight SPME, dynamic headspace and purge-and-trap procedures. Headspace SPME with a Car/PDMS fibre was evidenced to be the most suitable method to obtain representative extract of cider odour. This method was applied to extract the volatile compounds of two French Ciders and gas chromatography–mass spectrometry–olfactometry (GC–MS–O) was used to analyse the odourant profile and the aroma-active compounds of these Ciders. Thirty-six odourant zones were perceived in one cider and 24 in the other. Comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry was used to identify odour-active compounds which were undetermined after the first chromatographic separation. Ethyl 2-methylbutanoate, 2-phenylethanol, ethyl butanoate, ethyl 2-methylpropanoate, ethyl hexanoate, oct-1-en-3-one, 2-phenylethyl acetate, ethyl dodecanoate, 3-methyl-1-butanol and 2-methylbutanoic acid were among the most potent odourants in both Ciders, as well as oct-1-en-3-one, which could be identified only by comprehensive GC. Thanks to the association of the two methods, 80% of the aroma-active compounds were identified, some of them being present at trace levels in Ciders.
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assessment of Ciders typicality characterisation through odorant volatile compounds
12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, 2008Co-Authors: Angelique Villiere, Gaelle Arvisenet, Carole Prost, Thierry SerotAbstract:This work intended to determine the compounds responsible for the typicality of Ciders. In this aim, a method was developed to provide representative aromatic extracts of Ciders. Then volatile compounds responsible for the odorant perception of three different Ciders were determined by gas chromatography/olfactometry/mass spectrometry (GC/O/MS). Introduction:
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Assessment of Ciders typicality characterisation through odorant volatile compounds.
Expression of Multidisciplinary Flavour Science (12th Weurman Symposium), 2008Co-Authors: Angelique Villiere, Gaelle Arvisenet, Carole Prost, Thierry SerotAbstract:The aim of this work was to identify the compounds responsible for the typicality of Ciders. In a first step, a method was developed to provide representative aromatic extract of Ciders. Then volatile compounds responsible for the odorant perception of three different Ciders were analysed by gas chromatography, olfactometry and mass spectrometry.
Yan Xu - One of the best experts on this subject based on the ideXlab platform.
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quantification of volatile compounds in chinese Ciders by stir bar sorptive extraction sbse and gas chromatography mass spectrometry gc ms
Journal of The Institute of Brewing, 2011Co-Authors: Yan XuAbstract:J. Inst. Brew. 117(1), 61–66, 2011 A new method for the quantification of volatile compounds in Ciders was developed using stir bar sorptive extraction (SBSE) followed by gas chromatography (GC)-mass spectrometry (MS). The optimized conditions consisted of 10 mL cider sample with NaCl addition to a final concentration of 30% (w/v) extracted by SBSE at 55°C during 60 min, stirring at 1100 rpm. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients (R 2 ) higher than 0.99 in all cases. The detection limits of this method ranged from 0.01 to 6.37 µg/L, and quantification limits ranged from 0.03 to 21.25 µg/L. The recoveries of analyzed compounds varied between 70.92 and 111.38%. The relative standard deviations (RSD) were all below 10%. A total of 54 volatile compounds in six samples from Chinese cider were quantified, mainly esters, alcohols, terpenoids, aromatics, and acids.
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characterization of aroma compounds in apple cider using solvent assisted flavor evaporation and headspace solid phase microextraction
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Yan Xu, Michael C. QianAbstract:The aroma-active compounds in two apple Ciders were identified using gas chromatography−olfactometry (GC-O) and GC−mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in Ciders. Although most of the aroma compounds were common in both Ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds. Keyword...
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Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Yan Xu, Wenlai Fan, Michael C. QianAbstract:The aroma-active compounds in two apple Ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the most important aroma compounds in the two apple cider samples were 2-phenylethanol, butanoic acid, octanoic acid, 2-methylbutanoic acid, 2-phenylethyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, ethyl hexanoate, 4-ethylguaiacol, eugenol, and 4-vinylphenol. Sulfur-containing compounds, terpene derivatives, and lactones were also detected in Ciders. Although most of the aroma compounds were common in both Ciders, the aroma intensities were different. Comparison of extraction techniques showed that the SAFE technique had a higher recovery for acids and hydroxy-containing compounds, whereas the HS-SPME technique had a higher recovery for esters and highly volatile compounds.
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influence of oak chips geographical origin toast level dosage and aging time on volatile compounds of apple cider
Journal of The Institute of Brewing, 2006Co-Authors: Wenlai Fan, Yan Xu, Aimei YuAbstract:J. Inst. Brew. 112(3), 255–263, 2006 The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into Ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical Ciders. Higher alcohols, acids and esters were determined by headspace (HS)–solid phase microextraction (SPME) and gas chromatography (GC)–mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of Ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the Ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.
Anna Picinelli Lobo - One of the best experts on this subject based on the ideXlab platform.
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characterization of spanish Ciders by means of chemical and olfactometric profiles and chemometrics
Food Chemistry, 2016Co-Authors: Anna Picinelli Lobo, Juan Jose Mangas Alonso, Maria Jose Antondiaz, Belen Suarez VallesAbstract:A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still Ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the Ciders studied. The minor fraction mainly consisted of fatty acids, volatile phenols and alcohols. Three PLS-discriminant models with low prediction errors were constructed. When the volatile composition was used, Ciders could be differentiated by their maturation stage, 4-ethylcatechol being strongly associated to matured Ciders. The olfactometric profiles allowed the classification of Ciders according to both their origin and maturation stage. Odorants such as p-cresol and a sweet-character unknown component were correlated to origin of Ciders, whereas 1-octen-3-one and one unknown spicy-vegetal odorant were highly correlated to the maturation stage.
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effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits
Food Research International, 2010Co-Authors: Roberto Rodriguez Madrera, Anna Picinelli Lobo, Juan Jose Mangas AlonsoAbstract:The influence of cider maturation on the chemical and sensory characteristics of fresh cider spirits was evaluated in the present study. To this end, a single-factor experiment with three maturation levels and five replicates (Ciders) per level was developed. Level 1 corresponded to spirits obtained when alcoholic and malolactic fermentation of the Ciders ceased, Level 2 corresponded to spirits obtained from Ciders with a volatile acidity of 1.0 g/L acetic acid, while Level 3 corresponded to spirits made from Ciders with a volatile acidity of 1.5 g/L acetic acid. Cider maturation significantly influenced the composition of the spirit as regards the ethyl esters of the major organic acids of cider (lactic, acetic and succinic). It also significantly influenced the content of aromas produced by bacterial activity (2-butanol, 2-propen-1-ol, 4-ethylguaiacol and eugenol), the concentration of which was found to increase with higher levels of maturation. The attributes “spicy” and “sweetness” were likewise influenced by the level of cider maturation. The distillates made from the most matured cider (volatile acidity 1.5 g acetic acid/L) scored better for “odour quality”.
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phenolic and antioxidant composition of cider
Journal of Food Composition and Analysis, 2009Co-Authors: Anna Picinelli Lobo, Roberto Rodriguez Madrera, Yolanda Dineiro Garcia, Juan Mangas Sanchez, Belen Suarez VallesAbstract:Forty-four Asturian Ciders were analysed for total phenolic content, phenolic profiles, and antioxidant capacity by the FRAP and the DPPH radical assays. The Folin index of Ciders ranged between 446 and 1180 mg gallic acid/L. The phenolic profile of Asturian cider is mainly constituted by phenolic acids, flavan-3-ols, volatile phenols and dihydrochalcones. The methods to determine the antioxidant activity of Ciders were optimised in terms of suitable reaction times, within-day and between-day repeatability. Thus, time courses of Ciders in the DPPH and the FRAP assays were performed. Mean values for antioxidant activity of cider, expressed in ascorbic acid equivalents were 2.9 mM (as determined by the DPPH assay). When the FRAP assay was used, the antioxidant capacity of cider increased with the reaction time from 3.8 mM (4 min) to 5.4 mM (40 min). Multivariate approaches based on phenolic composition can be useful to predict the antioxidant capacity of cider. Folin index and flavanols and hydrocaffeic acid contents were the best predictors for antioxidant activity.
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influence of yeast strain and aging time on free amino acid changes in sparkling Ciders
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Belen Suarez Valles, Noemí Palacios García, And Roberto Rodriguez Madrera, Anna Picinelli LoboAbstract:An analytical method for the determination of free amino acids in Ciders is reported. It is based on high-performance liquid chromatography with an automatic precolumn derivatization with o-phthaldehyde and 3-mercaptopropionic acid and diode array detection. The method was applied to monitor the amino acids during second fermentation of sparkling Ciders. This paper reports the influence of yeast strains and aging time on the amino acid composition of sparkling Ciders. The application of principal component analysis enables the Ciders to be differentiated on the basis of the two factors considered (yeast strain and aging time). The first principal component, which accounts for 58% of the total variance, achieved the separation according to aging time with serine, glycine, alanine, valine, ornithine, leucine, and lysine as the most important variables. The second principal component, accounting for 28% of the explained variance, is closely related to aspartic acid and asparagine and separates the samples ac...