Chemical, olfactometric and sensory description of single-variety cider apple juices obtained by cryo-extraction

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation

The apple pomace-industrial residue of apple beverages manufacture-presents 42-58% of the phenolic content of fresh fruit. As the phenolic composition influences the quality of ciders, it is very relevant to monitor the evolution of these compounds during the industrial process. Therefore, this research aim was to monitor the cider composition with the addition of phenolic extract from apple pomace during the fermentation. Two treatments, S1 (without extract) and S2 (with added extract), were evaluated during 15 days of fermentation. After 15 fermentation days, the sample S2 presented an increase of 23% in total phenolic compounds and 40% in flavonoids without harm to the fermentation kinetics. Concerning the evolution of monomeric phenolic compounds, the phenolic acids in S1 and S2 presented a similar trend during the fermentation period. Enzymatic hydrolysis reactions resulted in the chlorogenic acid content decreasing, in line with increased levels of caffeic acid. Phloridzin and quercetin glycosides content showed the greatest increase in S2. The final product S2 presented higher antioxidant activity and some sensorial characteristics (astringency, bitterness and colour) were accentuated. This work shows that phenolic compounds added were maintained during the process and it did not prejudice the fermentation reactions. Therefore, this is a good alternative to valorize apple pomace and improve the functional and sensorial quality of the cider.

New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.

Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain

The present study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on dispersive liquid-liquid microextraction and chromatographic methods coupled with tandem mass spectrometry was applied. The method showed satisfactory recoveries ranging from 61 to 116% for the different beverages studied. The detection and quantification limits ranged from 0.03 to 2.34 µg/L and 0.1 to 7.81 µg/L, respectively. The results showed that beer samples were the most contaminated, even with concentrations ranging from 0.24 to 54.76 µg/L. A significant presence of alternariol was found in wine, which reached concentrations up to 26.86 µg/L. Patulin and ochratoxin A were the most frequently detected mycotoxins in cava and cider samples, with incidences of 40% and 26%, respectively. Ochratoxin A exceeded the maximum level set by the EU in one wine sample. The results obtained were statistically validated. The combined exposure was assessed by the sum of mycotoxin concentrations contaminating the same samples to provide information on the extent of dietary exposure to mycotoxins. No significant health risk to consumers was associated with the mycotoxin levels detected in the beverages tested.

Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction

Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

A New Sensory Approach Combined with a Text-Mining Tool to Create a Sensory Lexicon and Profile of Monovarietal Apple Juices

Single-cultivar juices may be a valuable way to introduce different versions of a product to the market and obtain price discrimination. To communicate a product’s value, complex characteristics incorporated by each cultivar must be identified. New sensory methods rely on the assessor’s ability to recall attributes; however, the use of objective vocabularies may improve the sensory profiling. This work aimed to profile monovarietal apple juices by using projective mapping (PM) combined with ultra-flash profiling (UFP) supported by a sensory wheel built with a text-mining tool. Samples were also analyzed for physicochemical parameters to provide more information to the assessment. The assessor coordinates from PM were used in multiple factor analysis with confidence ellipses to assess differences among samples. A goodness-of-fit test was applied to select the most meaningful descriptors generated through the UFP test by calculating the expected frequency of choosing a descriptor from the sensory wheel and comparing it with the observed values. The methodology provided a more accurate sensory profile compared to previous research on fresh apples and juices. Elstar, Jonagold, and Pinova were considered as sweet juices, and Gravensteiner was described as sour and astringent, with green-apple notes. Rubinette was described as having a strong taste and cloudy aspect.

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum, while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcohols were the main volatile families produced during fermentation, while ethyl esters and terpenes contributed most to the temperate fruity aroma. Gas chromatography-olfactometry (GC-O) showed that 3-methyl-1-butanol, ethyl 2-methylbutanoate, phenylethyl alcohol, β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.