An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

Abstract

Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using “intensified” technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate).

Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

“…These compounds play an important role due to their participation in the creation of the desired organoleptic characteristics and the bioactive and health-promoting properties of ciders. The current state of knowledge is also being expanded by research about issues related to the production of ciders using malo-lactic fermentation, used to obtain ciders with reduced acidity [ 55 , 56 , 57 ].…”

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

“…This increase in popularity is also reflected by the number of scientific papers that were published on this topic in the past decade. Several recent papers deal with flavour properties and volatile compounds of commercially available products [2][3][4][5], of ciders produced from different apple varieties [6,7], or different stages of maturity [6,8], or cider and apple wines produced with varying production strategies [7,[9][10][11][12][13]. In contrast to wine technology, however, in which the impact of grape variety, oenological yeast strains, fermentation strategy or other parameters have been well investigated, there is still a lack of knowledge with respect to the behaviour and the properties of apple wines and ciders.…”

Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety

“…Therefore, an analytical approach combined with a microextraction procedure should be developed to guarantee the genuineness of foodstuffs. An analytical tool widely used in the establishment of the volatile profile of apples, juices, and ciders is gas chromatography–mass spectrometry (GC–MS) combined with headspace solid-phase microextraction (HS–SPME) in order to define the authenticity and typicity of the samples using VOCs [ 4 , 11 , 13 , 14 ]. This method is a valuable tool in the establishment of a volatile profile since it requires small amounts of a sample and no solvents, and it is fast, economical, reproducible, and sensitive.…”

“…Perestrelo et al [ 11 ] also established the volatile signature of apple ciders from five different geographical regions of Madeira by HS–SPME/GC–MS combined with chemometric tools. In the same context, Nespor et al [ 14 ] evaluated the technology used in cider making, and differences in VOC composition were observed between ciders produced under intensified and traditional technologies. Despite the high potentiality of this methodology, few studies were performed to explore the similarities and differences of volatile profiles among apple fruits, juices, and cider samples.…”