Influence of feed flow velocity on pervaporative aroma recovery from a model solution of apple juice aroma compounds

Cider quality and consumer acceptance are greatly influenced by its aroma. With the continued expansion of the craft cider industry, cider producers are employing techniques such as dry hopping to develop unique flavor profiles. Few studies, however, have explored the VOCs of dry-hopped cider. Herein, we monitor the development of VOCs from pressed apple juice, through fermentation and dry hopping by HS–SPME–GC–MS, to elucidate when and how aroma compounds arise in cider production. In all, 89 VOCs were detected, spanning eight classes of organic compounds. Racking events decreased ester concentrations by 10 ± 1%, but resting on the lees allowed these pleasant, fruity aromas to be reestablished. Dry hopping was conducted with three types of hops (Citra, Galaxy, and Mosaic). The varied development of terpenes and esters between hop varieties supports the use of this technique to diversify the aroma profiles of ciders. Herein, we report that both the variety of hops and the timing of key processing steps including racking and hop addition significantly alter the identity and concentration of aroma-important VOCs in dry-hopped cider.

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Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

Food Research International ◽

10.1016/j.foodres.2013.12.015 ◽

2014 ◽

Vol 56 ◽

pp. 108-114 ◽

Cited By ~ 22

Author(s):

Leila Queiroz Zepka ◽

Deborah S. Garruti ◽

Karina L. Sampaio ◽

Adriana Zerlotti Mercadante ◽

Maria Aparecida A.P. Da Silva

Keyword(s):

Thermal Degradation ◽

Apple Juice ◽

Aroma Compounds ◽

Cashew Apple Juice ◽

Cashew Apple

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Prediction of Flux and Aroma Compounds Rejection in a Reverse Osmosis Concentration of Apple Juice Model Solutions

Industrial & Engineering Chemistry Research ◽

10.1021/ie010087c ◽

2001 ◽

Vol 40 (22) ◽

pp. 4925-4934 ◽

Cited By ~ 10

Author(s):

Silvia Álvarez ◽

Francisco A. Riera ◽

Ricardo Álvarez ◽

José Coca

Keyword(s):

Reverse Osmosis ◽

Apple Juice ◽

Aroma Compounds ◽

Model Solutions

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Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

Procedia Food Science ◽

10.1016/j.profoo.2011.09.252 ◽

2011 ◽

Vol 1 ◽

pp. 1709-1716 ◽

Cited By ~ 19

Author(s):

Riekstina-Dolge Rita ◽

Kruma Zanda ◽

Karklina Daina ◽

Seglina Dalija

Keyword(s):

Apple Juice ◽

Aroma Compounds ◽

Apple Variety ◽

Fermentation Temperature ◽

Yeast Concentration

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Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2020.109020 ◽

2021 ◽

Vol 339 ◽

pp. 109020

Author(s):

Andrea Comasio ◽

Simon Van Kerrebroeck ◽

Luc De Vuyst

Keyword(s):

Organic Acids ◽

Apple Juice ◽

Lemon Juice ◽

Aroma Compounds ◽

Type 3

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Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Fermentation ◽

10.3390/fermentation5030071 ◽

2019 ◽

Vol 5 (3) ◽

pp. 71 ◽

Cited By ~ 5

Author(s):

Amparo Gamero ◽

Xiao Ren ◽

Yendouban Lamboni ◽

Catrienus de Jong ◽

Eddy J. Smid ◽

...

Keyword(s):

Apple Juice ◽

Yeast Species ◽

Aroma Compounds ◽

Consumer Acceptance ◽

Cultivation Conditions ◽

Polyphenol Content ◽

Cashew Apple Juice ◽

Cashew Apple ◽

Fermented Beverage ◽

By Products

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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