An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43917854" target="_blank" >RIV/60461373:22330/19:43917854 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/1420-3049/24/11/2117" target="_blank" >https://www.mdpi.com/1420-3049/24/11/2117</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/molecules24112117" target="_blank" >10.3390/molecules24112117</a>

Jazyk výsledku

angličtina

Název v původním jazyce

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Popis výsledku v původním jazyce

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using intensified technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).

Název v anglickém jazyce

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Popis výsledku anglicky

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using intensified technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Molecules

ISSN

1420-3049

e-ISSN

—

Svazek periodika

24

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

1-14

Kód UT WoS článku

000472631000090

EID výsledku v databázi Scopus

2-s2.0-85066765679