Changes in the Major Volatile Compounds of Cider Distillates During Maturation

Abstract

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.