1,626
Views
1
CrossRef citations to date
0
Altmetric
Research Articles

Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider

, , , &
Pages 131-140 | Received 21 Jul 2021, Accepted 30 Nov 2021, Published online: 04 Jan 2022

Literature cited

  • Sigh, S. Cider Market by Product. https://www.alliedmarketresearch.com/cider-market (accessed Mar 7, 2021).
  • Kessinger, J.; Earnhart, G.; Hamilton, L.; Phetxumphou, K.; Neill, C.; Stewart, A. C.; Lahne, J. Exploring Perceptions and Categorization of Virginia Hard Ciders through the Application of Sorting Tasks. J. Am. Soc. Brew. Chem. 2021, 79, 187–200. DOI: 10.1080/03610470.2020.1843927.
  • Cider Market Size, Share & Trends Analysis Report By Product (Sparkling, Still, Apple Wine), By Source (Apple, Fruit Flavored, Perry, Other Vegan Sources), By Region, And Segment Forecasts, 2019–2025. https://www.grandviewresearch.com/industry-analysis/cider-market (accessed Nov 16, 2021).
  • Watson, B. Cider, Hard and Sweet: History, Traditions, and Making Your Own; The Country Man Press: New York: 2013; Vol. 3.
  • Leforestier, D.; Ravon, E.; Muranty, H.; Cornille, A.; Lemaire, C.; Giraud, T.; Durel, C. E.; Branca, A. Genomic Basis of the Differences between Cider and Dessert Apple Varieties. Evol. Appl. 2015, 8, 650–661. DOI: 10.1111/eva.12270.
  • Schuenemeyer, A.; Schuenemeyer, J. Montezuma Orchard Resoration Project. https://montezumaorchard.org/ (accessed May 24, 2021).
  • Pello-Palma, J.; Mangas-Alonso, J. J.; de la Fuente, E. D.; Gonzalez-Alvarez, J.; Diez, J.; Alvarez, M. D. G.; Abrodo, P. A. Characterization of Volatile Compounds in New Cider Apple Genotypes Using Multivariate Analysis. Food Anal. Methods 2016, 9, 3492–3500. DOI: 10.1007/s12161-016-0521-7.
  • Medina, S.; Perestrelo, R.; Pereira, R.; Camara, J. S. Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety. Foods 2020, 9, 1830. DOI: 10.3390/foods9121830.
  • Rosend, J.; Kaleda, A.; Kuldjarv, R.; Arju, G.; Nisamedtinov, I. The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product. Foods 2020, 9, 1401. DOI: 10.3390/foods9101401.
  • Shockey, C.; Shockey, K. K. The Big Book of Cidermaking; Storey Publishing: North Adams, MA; 2020.
  • Alexander, T. R.; Valliere, B. L. E. The Professional Handbook of Cider Tasting; CAB International: Boston, MA; 2019.
  • He, W.; Liu, S.; Heponiemi, P.; Heinonen, M.; Marsol-Vall, A.; Ma, X.; Yang, B.; Laaksonen, O. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe Strains on Chemical Composition and Sensory Quality of Ciders Made from Finnish Apple Cultivars. Food Chem. 2021, 345, 128833. DOI: 10.1016/j.foodchem.2020.128833.
  • Bingman, M. T.; Stellick, C. E.; Pelkey, J. P.; Scott, J. M.; Cole, C. A. Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis. Beverages 2020, 6, 40. DOI: 10.3390/beverages6020040.
  • Schuenemeyer, A.; Schuenemeyer, J. Montezuma Orchard Restoration Project Map. https://morp-acp.maps.arcgis.com/apps/webappviewer/index.html?id=91f531fb0d9843fab5d7455c15addefd&extent=-12208863.2258%2C4278369.2786%2C-11132629.8676%2C5105112.1766%2C102100 (accessed May 24, 2021).
  • Miles, C. A.; Alexander, T. R.; Peck, G.; Galinato, S. P.; Gottschalk, C.; van Nocker, S. Growing Apples for Hard Cider Production in the United States-Trends and Research Opportunities. HortTechnology 2020, 30, 148–155. DOI: 10.21273/HORTTECH04488-19.
  • Cousin, F.; Schlusselhuber, M.; Dalmasso, M.; Laplace, J.-M.; Cretenet, M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017, 5, 39. DOI: 10.3390/microorganisms5030039.
  • Zoecklein, B. W.; Fugelsang, K. C.; Gump, B. H.; Nury, F. S. Wine Analysis and Production; Springer Science and Business Media: New York; 1995.
  • Dukes, B. C.; Butzke, C. E. Rapid Determination of Primary Amino Acids in Grape Juice Using an o-Phthaldialdehyde/N-Acetyl-L-Cysteine Spectrophotometric Assay. Am. J. Enol. Vitic. 1998, 49, 125–134.
  • Jonker, M. T. O.; Muijs, B. Using Solid Phase Micro Extraction to Determine Salting-out (Setschenow) Constants for Hydrophobic Organic chemicals. Chemosphere 2010, 80, 223–227. DOI: 10.1016/j.chemosphere.2010.04.041.
  • Dennenlohr, J.; Thorner, S.; Manowski, A.; Rettberg, N. Analysis of Selected Hop Aroma Compounds in Commercial Lager and Craft Beers Using HS-SPME-GC-MS/MS. J. Am. Soc. Brew. Chem. 2020, 78, 16–31. DOI: 10.1080/03610470.2019.1668223.
  • Williams, L. E. Making Hard Cider a Guide for Small-Scale Producers; Bellevue College: Bellvue, WA; 2018.
  • Lobo, A. P.; Anton-Diaz, M. J.; Bedrinana, R. P.; Garcia, O. F.; Hortal-Garcia, R.; Valles, B. S. Chemical, Olfactometric and Sensory Description of Single-Variety Cider Apple Juices Obtained by Cryo-Extraction. LWT-Food Sci. Technol. 2018, 90, 193–200. DOI: 10.1016/j.lwt.2017.12.033.
  • Lea, A. G. H. Fermented Beverage Production; Lea, A. G. H., Piggott, J. R., Eds.; Springer Science and Business Media: New York; 1995.
  • Boudreau, T. F.; Peck, G. M.; O’Keefe, S. F.; Stewart, A. C. Free Amino Nitrogen Concentration Correlates to Total Yeast Assimilable Nitrogen Concentration in Apple Juice. Food Sci. Nutr. 2018, 6, 119–123. DOI: 10.1002/fsn3.536.
  • Akin, H.; Brandam, C.; Meyer, X.-M.; Strehaiano, P. A Model for pH Determination during Alcoholic Fermentation of a Grape Must by Saccharomyces cerevisiae. Chem. Eng. Process 2008, 47, 1986–1993. DOI: 10.1016/j.cep.2007.11.014.
  • Miles, C. A.; King, J.; Alexander, T. R.; Scheenstra, E. Evaluation of Flower, Fruit, and Juice Characteristics of a Multinational Collection of Cider Apple Cultivars Grown in the U.S. Pacific Northwest. HortTechnology 2017, 27, 431–439. DOI: 10.21273/HORTTECH03659-17.
  • Arcari, S. G.; Caliari, V.; Sganzerla, M.; Godoy, H. T. Volatile Composition of Merlot Red Wine and Its Contribution to the Aroma: Optimization and Validation of Analytical Method. Talanta 2017, 174, 752–766. DOI: 10.1016/j.talanta.2017.06.074.
  • Yu, H.; Xie, T.; Xie, J.; Chen, C.; Ai, L.; Tian, H. Aroma Perceptual Interactions of Benzaldehyde, Furfural, and Vanillin and Their Effects on the Descriptor Intensities of Huangjiu. Food Res. Int. 2020, 129, 108808. DOI: 10.1016/j.foodres.2019.108808.
  • Aparicio, R.; Morales, M. T. Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil. J. Agric. Food Chem. 1998, 46, 1116–1122. DOI: 10.1021/jf970540o.
  • Condurso, C.; Cincotta, F.; Tripodi, G.; Sparacio, A.; Giglio, D. M. L.; Sparla, S.; Verzera, A. Effects of Cluster Thinning on Wine Quality of Syrah Cultivar (Vitis vinifera L.). Eur. Food Res. Technol. 2016, 242, 1719–1726. DOI: 10.1007/s00217-016-2671-7.
  • Niu, Y. W.; Yao, Z. M.; Xiao, Z. B.; Zhu, G. Y.; Zhu, J. C.; Chen, J. Y. Sensory Evaluation of the Synergism among Ester Odorants in Light Aroma Type Liquor by Odor Threshold, Aroma Intensity and Flash GC Electronic Nose. Food Res. Int. 2018, 113, 102–114. DOI: 10.1016/j.foodres.2018.01.018.
  • Jirapong, C.; Wongs-Aree, C.; Noichinda, S.; Uthairatanakij, A.; Kanlayanarat, S. Assessment of Volatile and Non-Volatile Organic Compounds in the Liquid Endosperm of Young ‘Nam Hom’ Coconut (Cocos nucifera L.) at Two Stages of Maturity. J. Horticult. Sci. Biotechnol. 2015, 90, 477–482. DOI: 10.1080/14620316.2015.11668703.
  • Roth, E.; Berna, A.; Beullens, K.; Yarramraju, S.; Lammertyn, J.; Schenk, A.; Nicolai, B. Postharvest Quality of Integrated and Organically Produced Apple Fruit. Postharvest Biol. Technol. 2007, 45, 11–19. DOI: 10.1016/j.postharvbio.2007.01.006.
  • ASBC. ASBC Methods of Analysis, 14th ed.; ASBC: St. Paul, MN, 2011.
  • Anton, M. J.; Suarez Valles, B.; Garcia Hevia, A.; Picinelli Lobo, A. Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography-Olfactometry, and Sensory Analysis. J. Food Sci. 2014, 79, S92–S99. DOI: 10.1111/1750-3841.12323.
  • Ramsay, C. M.; Berry, D. R. Effect of Temperature and pH on the Formation of Higher Alcohols, Fatty Acids and Esters in the Malt Whisky Fermentation. Food Microbiol. 1984, 1, 117–121. DOI: 10.1016/0740-0020(84)90021-2.
  • Tarko, T.; Duda-Chodak, A.; Sroka, P.; Januszek, M. Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds. Biomolecules 2020, 10, 890. DOI: 10.3390/biom10060890.
  • Holt, S.; Miks, M. H.; de Carvalho, B. T.; Foulquie-Moreno, M. R.; Thevelein, J. M. The Molecular Biology of Fruity and Floral Aromas in Beer and Other Alcoholic Beverages. FEMS Microbiol. Rev. 2019, 43, 193–222. DOI: 10.1093/femsre/fuy041.
  • Yang, Y. D.; Li, M.; Zhang, Z.; Peng, B. Z. Correlation Analysis of Key Enzyme Activities and Aroma Compounds during Fermentation of Simulated Juice System with Saccharomyces cerevisiae. LWT-Food Sci. Technol. 2019, 108, 214–220. DOI: 10.1016/j.lwt.2019.03.072.
  • Cibaka, M. L.; Gros, J.; Nizet, S.; Collin, S. Quantitation of Selected Terpenoids and Mercaptans in the Dual-Purpose Hop Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace. J. Agric. Food Chem. 2015, 63, 3022–3030. DOI: 10.1021/jf5058556.