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Título: Gas Chromatographic Analysis of Total Fatty Acids in Cider
Autores: Blanco-Gomis, Domingo
Mangas Alonso, Juan J.
Margolles Cabrales, Inmaculada
Arias Abrodo, Pilar
Palabras Claves: Cider
Fatty acids
Multivariate techniques
Fecha Edición: Mar-2001
Editor: American Chemical Society
Cita Bibliográfica: Blanco Gomis, Domingo; Mangas Alonso, Juan J.; Margolles Cabrales, Inmaculada; Arias Abrodo, Pilar. Gas Chromatographic Analysis of Total Fatty Acids in Cider. Journal of Agricultural and Food Chemistry. 2001; 49 (3): 1260-1263.
Resumen: This paper reports the composition of total fatty acids in an apple beverage, cider. Fatty acids are present in the free or esterified form and contribute to both the flavor and foam properties of cider. Fatty acids were separated and identified as methyl esters by GC-MS, and 12 of these were subsequently determined by GC-FID. The major fatty acids found in cider were caproic, caprylic, capric, and palmitic acid, the saturated acids predominating over the unsaturated ones. The proposed method was applied to 59 ciders from three consecutive harvests (1996, 1997, and 1998), which were made by 19 cider-makers from the region of Asturias (Spain). Linear discriminant analysis of fatty acids in these samples allowed selection of palmitoleic, pentadecanoic, linoleic, myristic, and linolenic acid as the most predictive variables to differentiate ciders made from apples grown in the Asturias region (1997 harvest) and ciders made from apples grown outside this region (1996 and 1998 harvests).
ISSN: 0021-8561
Aparece en las Colecciones:Agroalimentación y Ganadería
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