Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders

Buron, Nicolas; Guichard, Hugues; Coton, Emmanuel; Ledauphin, Jérôme; Barillier, Daniel

doi:10.1016/j.foodchem.2010.09.046

Cited by 27 publications

(21 citation statements)

References 25 publications

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“…Although volatile phenols are considered as markers of sensory defects, this concept should be revised because despite the high contents of volatile phenols found in the ciders analyzed, none of them presented this defective character. As reported elsewhere (Buron and others ), a clear phenolic taint off‐flavor was not perceived until a 4‐EC concentration of 11.8 mg/L was achieved.…”

Section: Resultssupporting

confidence: 72%

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Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Antón

Valles

Hevia

et al. 2013

Journal of Food Science

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Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components. The olfactometric analysis revealed the existence of 55 aromatic areas, exhibiting a wide range of intensities. Components like amyl alcohols, 2-phenylethanol, ethyl esters such as 2-methylbutyrate, hexanoate and octanoate, hexanoic and octanoic acids 2-phenylethyl acetate, 4-ethyl guaiacol, and 4-ethyl phenol could be considered as being part of the structure of cider aroma. The extract dilution analysis of one extract identified 2 volatile phenols (4-ethyl guaiacol and 4-ethyl phenol) among the most powerful odorants in cider. These components gave significant correlations with the sensory attributes sweet, spicy, and lees.

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Section: Resultssupporting

confidence: 72%

“…Their mean contents decreased in the order 4‐EC ≥ 4‐EP > 4‐VG > 4‐EG. Comparing the values obtained for the Asturian ciders with those reported for French ciders (Buron and others ), some differences can be highlighted. The Asturian ciders presented higher levels of 4‐EP and lower of 4‐EC than French ones.…”

Section: Resultsmentioning

confidence: 57%

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Antón

Valles

Hevia

et al. 2013

Journal of Food Science

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“…However, its concentration was far below that observed here – between 2000 and 2500 μg/L – in some European commercial ciders, and by Buron et al . , >150 mg/L. The volatile phenols measured in this work showed a lower concentration than that reported by Picinelli Lobo et al .…”

Section: Ethyl‐ and Vinyl‐phenolscontrasting

confidence: 82%

“…4EC in the 'mix' sample, characterised by a very high presence of pomace, was the highest. However, its concentration was far below that observed herebetween 2000 and 2500 μg/Lin some European commercial ciders, and by Buron et al (84), >150 mg/L. The volatile phenols measured in this work showed a lower concentration than that Compositional characterisation of single-variety still ciders produced with dessert apples in the Italian Alps reported by Picinelli Lobo et al (41) for Spanish ciders.…”

Section: Volatile Compoundscontrasting

confidence: 63%

“…The volatile phenols measured in this work showed a lower concentration than that Compositional characterisation of single-variety still ciders produced with dessert apples in the Italian Alps reported by Picinelli Lobo et al (41) for Spanish ciders. In the light of its sensory thresholds (84,85), 4EC can contribute to overall cider aroma through its spicy-balsamic-woody note. Taking into account that 4EP and 4EG are generally considered as heavy off-flavours, the low ethylphenol concentration testifies to the efficacy of the manufacturing procedure applied for semi-industrial ciders against bacteria and non-Saccharomyces yeasts (84,86).…”

Section: Volatile Compoundsmentioning

confidence: 99%

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Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

et al. 2018

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Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were obtained on a semi‐industrial scale using various fermentation options and Saccharomyces cerevisiae strains. A spectrum of compounds was analysed to better characterise the product: phosphate, chloride, nitrate, sulphate, total phenols, 52 mineral elements and 16 volatile compounds. Tristimulus chromatic parameters were measured before and after accelerated ageing and correlated with total phenol concentration. The elemental composition was compared with that of French ciders, revealing significant differences. Yeast related differences were found for several aroma compounds and 4‐ethylcatechol. Apple variety and processing contributed to the differences in methanol content. This work provides the first compositional data of Italian Alps ciders. © 2018 The Institute of Brewing & Distilling

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Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity

Bettio

Zardo

Rosa

et al. 2020

Biotechnology Progress

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Nine yeast strains isolated from Latin American biodiversity were screened for ferulic acid (FA) consumption and conversion into aroma compounds such as vanillin, vanillic acid (VA), and 4-vinylguaiacol (VG). Selected strains (Rhodotorula mucilaginosa UFMG-CM-Y3647, UFMG-CM-Y2190, UFMG-CM-Y665) were evaluated in flask experiments to investigate the influence of the pH media on bioconversion and a two-step process was conducted to maximize the metabolites production. The effect of pH was found to be significantly important for FA bioconversion, as acidic conditions (pH < 6.0) improved VA accumulation, with highest production of 1.14 ± 0.02 and 1.25 ± 0.03 g/L shown by UFMG-CM-Y3647 and UFMG-CM-Y2190, respectively. The two-step process favored 4-VG production for most strains, being UFMG-CM-Y2190 the best producer, its cultures reaching 1.63 ± 0.09 g/L after 55 hr, showing a productivity of 29.59 ± 1.55 mg/(LÁhr), as glucose affected the metabolites pool and redirected yeast metabolism. R mucilaginosa UFMG-CM-Y3647 was selected for scaled-up cultivations in a 2-L bioreactor, where pH-controlled pH 5.5 and aeration of 2.5 vvm was found to be the best condition to improve VA productivity, attaining final concentrations of 1.20 ± 0.02 g/L −1 (78% molar yield) and a productivity of 40.82 ± 0.57 mg/(LÁhr).

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Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders

Cited by 27 publications

References 25 publications

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity

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