scholarly journals Aroma Profiles of Dry-Hopped Ciders Produced with Citra, Galaxy, and Mosaic Hops

2021 ◽  
Vol 12 (1) ◽  
pp. 310
Author(s):  
Matthew T. Bingman ◽  
Josephine L. Hinkley ◽  
Colin P. Bradley ◽  
Callie A. Cole

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.

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 71 ◽  
Author(s):  
Amparo Gamero ◽  
Xiao Ren ◽  
Yendouban Lamboni ◽  
Catrienus de Jong ◽  
Eddy J. Smid ◽  
...  

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.


Author(s):  
Danshi Zhu ◽  
Chengcheng Kou ◽  
Yusi Shen ◽  
Pushun Xi ◽  
Xuehui Cao ◽  
...  

2014 ◽  
Vol 56 ◽  
pp. 108-114 ◽  
Author(s):  
Leila Queiroz Zepka ◽  
Deborah S. Garruti ◽  
Karina L. Sampaio ◽  
Adriana Zerlotti Mercadante ◽  
Maria Aparecida A.P. Da Silva

2001 ◽  
Vol 40 (22) ◽  
pp. 4925-4934 ◽  
Author(s):  
Silvia Álvarez ◽  
Francisco A. Riera ◽  
Ricardo Álvarez ◽  
José Coca

2020 ◽  
Vol 29 (2) ◽  
pp. 194-206
Author(s):  
Lenilton Santos Soares ◽  
Ana Carolina Flôr Vieira ◽  
Fernanda Fidler ◽  
Leandro Guarezi Nandi ◽  
Alcilene Rodrigues Monteiro ◽  
...  

ForScience ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. e00769
Author(s):  
Priscila Ferreira de Sales ◽  
Lidiany Mendonça Zacaroni Lima

A qualidade sensorial do chá está relacionada com a presença de voláteis que são formados nas etapas do processamento, assim o objetivo desse trabalho consistiu em investigar o perfil de Compostos Orgânicos Voláteis (COV´s) em amostras de chá comerciais com menta (amostra 1) e sem menta (amostras 2 e 3), por meio do emprego da técnica de microextração em fase sólida (SPME) e detecção por Cromatografia Gasosa acoplada à espectrometria de massas (CG-MS). As amostras foram submetidas ao tratamento por infusão, sendo avaliado o efeito da adição de sal (NaCl) para a extração dos compostos. As amostras exibiram uma alta complexidade, sendo detectados aproximadamente 68 compostos.  Empregando o reconhecimento de padrões, o qual envolveu os algoritmos de PCA e HCA, verificou-se que a amostra 1 se diferiu das demais por apresentar picos comuns com maior intensidade e por possuir compostos orgânicos voláteis característicos da referida amostra. Os resultados também permitiram inferir que o efeito dos tratamentos foi mais expressivo nessa amostra, visto que o processo de infusão atuou na diminuição dos compostos voláteis detectados pela técnica. A adição de sal favoreceu a extração dos analitos, em que se verificou que as amostras em infusão com NaCl apresentaram maior similaridade com aquelas na forma comercial. A mesma tendência foi observada nas amostras submetidas aos tratamentos. Palavras-chave: Cromatografia. Extração de analitos. Qualidade sensorial.   Comparative analysis of the profile of volatile compounds by HS-SPME in commercial samples of green tea and assessing the effect of infusion and addition salt Abstract As the sensory quality of the tea is related to the presence of volatile compounds that are formed in the processing steps, the objective of this work was to investigate the profile of volatile organic compounds (VOC's) in commercial mint tea samples (sample 1) and without mint (samples 2 and 3) through the use of microextraction technique of solid phase extraction (SPME) and detection by gas chromatography-mass spectrometry (GC-MS). The samples were subjected to treatment by infusion, being evaluated the effect of the addition of salt (NaCl) for the extraction of compounds. The samples exhibited a high complexity, about 68 compounds were detected. Employing the pattern recognition algorithms which involved PCA and HCA, it was found that sample 1 is differed from the others because it presents common peaks with greater intensity and having volatile organic compounds characteristic of said sample. The results also possible to infer that the treatment effect was more significant in this sample, because the infusion process worked at reduction of volatile compounds. Adding salt favored the extraction of analytes in which it was found that the samples infused with NaCl were similar to those in commercial form. The same trend was observed in all the samples submitted to treatments. Keywords: Chromatography. Extraction of analytes. Sensory quality.


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