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Publication
Evaluation of volatilomic fingerprint from apple fruits to ciders: a useful tool to find putative biomarkers for each apple variety
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Advisor(s)
Abstract(s)
Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim
of this study was to explore similarities and differences in volatile profiles among apple fruits, juices,
and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase
microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile
organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and
apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple
fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were
unique VOCs for each matrix and for each variety, highlighting the importance of the selection of
apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits,
and legal protection against the misuse of local products.
Description
Keywords
Apple fruits Juices Ciders Volatile signature HS–SPME/GC–MS Chemometric tools . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Medina, S., Perestrelo, R., Pereira, R., & Câmara, J. S. (2020). Evaluation of volatilomic fingerprint from apple fruits to ciders: a useful tool to find putative biomarkers for each apple variety. Foods, 9(12), 1830. https://doi.org/10.3390/foods9121830
Publisher
MDPI