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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2125
Título : Influence of Yeast Strain and Aging Time on Free Amino Acid Changes in Sparkling Ciders
Autor : Suárez Valles, Belén
Palacios García, Noemí
Rodríguez Madrera, Roberto
Picinelli Lobo, Anna M.
Palabras clave : Amino acids
Aging time
Fecha de publicación : ago-2005
Editorial : American Chemical Society
Citación : Suárez Valles, Belén; Palacios Gracía, Noemí; Rodríguez Madrera, Roberto; Picinelli Lobo, Anna. Influence of Yeast Strain and Aging Time on Free Amino Acid Changes in Sparkling Ciders. Journal of Agricultural and Food Chemistry. 2005; 53 (16): 6408-6413.
Resumen : An analytical method for the determination of free amino acids in ciders is reported. It is based on high-performance liquid chromatography with an automatic precolumn derivatization with o-phthaldehyde and 3-mercaptopropionic acid and diode array detection. The method was applied to monitor the amino acids during second fermentation of sparkling ciders. This paper reports the influence of yeast strains and aging time on the amino acid composition of sparkling ciders. The application of principal component analysis enables the ciders to be differentiated on the basis of the two factors considered (yeast strain and aging time). The first principal component, which accounts for 58% of the total variance, achieved the separation according to aging time with serine, glycine, alanine, valine, ornithine, leucine, and lysine as the most important variables. The second principal component, accounting for 28% of the explained variance, is closely related to aspartic acid and asparagine and separates the samples according to the yeast strain.
URI : http://ria.asturias.es/RIA/handle/123456789/2125
ISSN : 0021-8561
Aparece en las colecciones: Agroalimentación y Ganadería
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