Characterization of Cider Apple Fruits According to Their Degree of Ripening. A Chemometric Approach

Mangas, J. J.; Moreno, José David; Picinelli, Anna; Blanco, Domingo

doi:10.1021/jf980078n

Cited by 16 publications

(14 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding differs from previous reports of phenylalanine representing only a small proportion of the total amino acids in apples, as low as 0.2–0.4% in dessert apples . Trace amounts of phenylalanine were found in British cider apples , and an average of 1.7–4% of the total amino acids was found in Spanish cider apples . Since phenylalanine made a greater contribution to the total amino acid concentration for the juices in this study than previously reported, the potential impact merited consideration.…”

Section: Resultscontrasting

confidence: 99%

“…While the proportions of amino acids observed in a juice sample from a given cultivar may be influenced by growing season , crop load , site, rootstock and other factors , our data provide insight as to the extent of variation for each amino acid, and the ranges of relative concentrations of amino acids that could be expected in apple juice. The predominance of asparagine among all other amino acids was consistent with previous studies , although some prior research also reported threonine being the predominant amino acid (53.4%) in Fuji apple juice and aspartic acid being the major amino acid (41.1%) in Brazilian dessert apples .…”

Section: Resultssupporting

confidence: 90%

“…The relative concentration of aspartic acid was as high as 16.01 ± 0.04% of the total amino acids in Winesap and as low as 4.82 ± 0.04% of the total amino acids in Rome. Our results were similar to those for Spanish cider apples, where the average relative aspartic acid concentration for six cultivars in one study was 12.51% and for 17 cultivars in another study was 13.7% . The apples in our study contained a higher proportion of aspartic acid than was reported in a study of six British cider apple cultivars, in which the relative concentration of aspartic acid was 5.88 ± 1.63% on average .…”

Section: Resultssupporting

confidence: 88%

See 2 more Smart Citations

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Neilson

Lahne

et al. 2018

J. Inst. Brew.

View full text Add to dashboard Cite

Amino acids and ammonium ions constitute the yeast assimilable nitrogen naturally present in apple juice, with free amino acids being the major constituent. Little information is available on the extent to which free amino acid composition in apple (Malus × domestica Borkh.) juice varies among juices used for fermentation. Twenty amino acids were quantified by UPLC‐PDA in juices from 13 apple cultivars grown in Virginia with potential use in cider making. The relative amino acid profile was significantly different among the apple juices evaluated. The total amino acid concentration ranged from 18 mg/L in Blacktwig juice to 57 mg/L in Enterprise juice. l‐Asparagine, l‐aspartic acid and l‐glutamine are the principal amino acids observed in most apple juices. Our results indicate that the relative concentration of amino acids in apples is different from that found in Vitis vinifera wine grapes, which are rich in l‐proline and l‐arginine. The impact of these differences on fermentation of apple juice by wine yeast strains warrants further research, as the amino acid composition of grape juice impacts wine quality both directly and indirectly via yeast metabolism. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. © 2018 The Authors Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

show abstract

Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 88%

See 1 more Smart Citation

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Neilson

Lahne

et al. 2018

J. Inst. Brew.

View full text Add to dashboard Cite

show abstract

“…As a result, levels of biogenic amines are dependent on the content of free amino acids (Herbert et al ., ), the concentration of which was shown by Mangas et al . () to generally decrease with fruit ripening; therefore, climatic and edaphological conditions could both determine the ripening degree of apples and influence amino acid levels. Biogenic amine production and accumulation are also dependent on the presence of decarboxylase‐ or deiminase‐positive microorganisms and the intrinsic and extrinsic factors (e.g., pH, ethanol and temperature) that affect them (Ladero et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Garai-Ibabe

Irastorza

Dueñas

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The evolution of biogenic amines and other nitrogen compounds during the elaboration period of natural ciders in two successive seasons and two types of presses was studied. The harvest year affects the concentrations of most of the amino acids, while few of them were affected by the type of press. Asparagine and aspartic acid were the most abundant amino acids in fresh musts followed by α‐alanine, α‐aminobutyric acid, glutamine and glutamic acid. The mean concentrations of these amino acids in the fresh musts from the two harvest years were 12.35, 11.12, 6.45, 6.29, 5.28 and 4.87 mg L−1, respectively. During cidermaking, a decrease in the sum of all amino acids was detected (from 128 ± 54.311 mg L−1 to 22.5 ± 4.863 mg L−1 in 2005 and from 72.2 ± 15.256 mg L−1 to 6.5 ± 4.112 mg L−1 in 2006). Furthermore, significant differences in the concentration of most amino acids related to harvest year were observed. Concerning the biogenic amine content, putrescine was the main and the only amine present in all musts (3.72 ± 1.68 mg L−1) and ciders (3.59 ± 1.83 mg L−1). Histamine was the second biogenic amine of quantitative importance in final ciders (1.15 ± 0.69 mg L−1), and tyramine was only detected in one of the cidermaker cellars at the end of the elaboration period. The low concentrations of biogenic amines in ciders were attributed to the low contents of the corresponding precursor amino acids and do not affect to cider quality.

show abstract

“…The polyphenol concentration of apple juice can affect cider processing and fermentation. Polyphenols impact the rate of yeast metabolism through the removal of oxygen via polyphenol oxidation, driven primarily by polyphenol oxidase (Juan J. Mangas, Moreno, Picinelli, & Blanco, ). Polyphenols affect the clarity of grape juice by the formation of haze with proteins through hydrogen and/or hydrophobic bonding and by inhibiting the activity of pectinase (Siebert, Carrasco, & Lynn, ).…”

Section: Introductionmentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off‐aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off‐aromas during cider production without adverse effects on quality. Practical Application Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.

show abstract

Characterization of Cider Apple Fruits According to Their Degree of Ripening. A Chemometric Approach

Cited by 16 publications

References 11 publications

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Contact Info

Product

Resources

About