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Título : Changes in the Major Volatile Compounds of Cider Distillates During Maturation
Autor : Mangas Alonso, Juan J.
Rodríguez, Roberto
Moreno Fernández, Javier
Blanco-Gomis, Domingo
Fecha de publicación : 1996
Editorial : Elsevier
Citación : Mangas, Juan; Rodríguez, Roberto; Moreno, Javier; Blanco, Domingo. Changes in the Major Volatile Compounds of Cider Distillates During Maturation. Food Science and Thecnology. 1996; 29 (4): 357–364
Resumen : Principal aroma components in cider distillates were determined by gas chromatography with direct sample injection; the method described was found to be reliable. Acetaldehyde decreased during aging, which could be a consequence of the interaction of this molecule with ethanol, since an increase of acetal level was detected. A higher concentration of methanol was observed in spirits obtained from cider made from apple juice concentrate; this fact could be due to the intense enzymatic treatment (liquefaction) employed in manufacturing of apple juice concentrate. The system for concentrating apple juice might foster a higher level of furfural in the distillates manufactured from cider obtained from apple juice concentrate than the spirits made from traditional cider; the level of this carbonyl component increased during aging. The higher alcohol level rose throughout maturation; this fact could probably be explained by the acid-catalysed transesterification reaction. When cluster and factor analyses were employed, ‘natural’ groupings among the spirits under study were obtained on the basis of the raw material and aging time.
URI : http://ria.asturias.es/RIA/handle/123456789/2044
ISSN : 0023-6438
Aparece en las colecciones: Agroalimentación y Ganadería
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