No abstract

Polyphenol compounds are very important components of cider -they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with Saccharomyces cerevisiae yeast '71B-1122' (Lalvin, Canada) was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness) were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the variety 'Auksis' apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L -1 : Among crab apples, the highest TPC was detected in ciders made from the 'Hyslop' and 'Riku' varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the 'Antonovka' variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.

The onset of the COVID-19 pandemic required not only the reorientation of learning to remote form but also a change in the form of state-funded school lunches. One of the forms of school catering allowance was food packs, which obligated parents to prepare a warm lunch for the pupil from products included in food packs. As the responsibility for providing a warm lunch for the pupil was transferred to the parents, it was important to understand the parents’ experience. The survey was used to gather parents’ experiences of school catering allowance received during the pandemic using survey administration software—Google forms; 5166 respondents from different regions of Latvia took part in the survey. The school catering allowance in the form of food packs (83.7%) can be considered successful as over 70% of respondents rated it as positive, giving a rating of 7 (good) or above. Parents from Vidzeme and Latgale had the most positive experience with food packs. The parents appreciated the support they received, stating that it provided a certain sense of security during the crisis. Parental dissatisfaction was related to the composition of food packs, lack of local products and unacceptable products, such as canned meat and fish.

In the study five ciders produced in Latvia, three in France, and one sample from each -Ireland, Finland, South Africa were tested. The best 10 samples differing by raw materials, fermentation and maturation technology were selected from experimentally produced ciders. The total phenolic content was determined spectrophotometrically, but volatile compounds were analysed using SPME followed by GC/MS. The total phenolic content in commercial ciders is from 324. mg L -1 to 3831.33 mg L -1 and significantly higher content in ciders produced in France. In the experimental ciders the total phenolic content was similar: from 793 to 3399 mg L -1 . A lower content of volatile substances was identified in French ciders, while the highest content in the cider produced in Latvia. The main classes of identified volatiles were alcohols (6.53-74.05%), and esters (18.81-73.61%), with the most characteristic ones being ethyl carpylate, hexyl acetate, ethyl hexanoate, 3-methylbutyl acetate and ethyl decanoate. Experimental ciders matured with lactic acid bacteria Oenococcus oeni and oak chips showed a content of volatile compounds similar to that of French ciders. Experimental cider sample made from the crab variety 'Kerr', in its turn, showed a profile of volatile compounds similar to Latvian ciders.

Nowadays people more and more often choose to have their meals outside their homes. Therefore, the catering companies shall ensure safe product offer to different guest groups, including guests with food allergy or intolerance. Alongside with the tendency of the increase of allergic people's number, there have been corrections introduced to the European Union legislation in relation to the product labelling. It means that at present one of the compulsory types of information that shall be indicated by catering companies is information on the presence of allergens in food. It is stipulated by Regulations (EC) No 1169/2011 on the provision of food product information to consumers. One of the reasons why allergic reaction to food takes place at catering companies is the lack of knowledge of staff. Therefore, the aim of research was to determine the level of staff's knowledge and to analyse the types of allergen indications at the catering companies. Twenty catering companies took part in the study, there were 60 companies addressed in total, and 154 valid questionnaires were received. The main research results show that the staff has incomplete knowledge (on average 3.8±1.8 out of 10), as well as not all catering companies indicate information on the presence of allergens in the food.