Influence of cider-making technology on low-boiling-point volatile compounds

Abstract

Major low-boiling-point aroma components present in twelve ciders obtained by different technological methods involving different pressing speeds and clarification systems were evaluated by gas chromatography. Variance analysis of chromatographic data show that ethyl acetate, methanol, propanol, isobutanol, 2-methyl butanol and 3-methyl butanol contents depend on the pressing speed. In the same way, the metanol, isobutanol, 2-methylbutanol and 3-methylbutanol contents depend on the clarification system employed. The interactive effect of both factors was observed only forIsobutanol and 3-methylbutanol whereas the butanol content was independent of the technology used.