| Naslov: | Chemical composition of apple cider : a comparative study of Norwegian and French ciders |
|---|
| Avtorji: | ID Ovsthus, Ingunn (Avtor)
ID Martelanc, Mitja (Avtor)
ID Radovanović, Tatjana (Avtor)
ID Lesica, Marko (Avtor)
ID Butinar, Lorena (Avtor)
ID Mozetič Vodopivec, Branka (Avtor)
ID Antalick, Guillaume (Avtor) |
|---|
| Datoteke: |  https://www.actahort.org/books/1387/1387_42.htm
|
|---|
| Jezik: | Angleški jezik |
|---|
| Vrsta gradiva: | Neznano |
|---|
| Tipologija: | 1.08 - Objavljeni znanstveni prispevek na konferenci |
|---|
| Organizacija: | UNG - Univerza v Novi Gorici
|
|---|
| Opis: | Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions. A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study. Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed. Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts. Regarding the aromatic profile, no significant differences were observed for C6-alcohols. In contrast, differences were more expressed in the case of esters and volatile phenols. Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates. Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol. These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile. Whereas French ciders are often perceived with more structure and animalistic profile. |
|---|
| Ključne besede: | alcohol, acidity, total phenols, aroma-compounds, apple cider |
|---|
| Status publikacije: | Objavljeno |
|---|
| Verzija publikacije: | Objavljena publikacija |
|---|
| Leto izida: | 2024 |
|---|
| Št. strani: | Str. 303-310 |
|---|
| Številčenje: | 2024, 1387 |
|---|
| PID: | 20.500.12556/RUNG-8956-0989bbb6-8ba5-29b1-de85-c04ac527bdc1  |
|---|
| COBISS.SI-ID: | 190152707 |
|---|
| UDK: | 543 |
|---|
| ISSN pri članku: | 2406-6168 |
|---|
| DOI: | 10.17660/ActaHortic.2024.1387.42 |
|---|
| NUK URN: | URN:SI:UNG:REP:PKGGIJPV |
|---|
| Datum objave v RUNG: | 25.03.2024 |
|---|
| Število ogledov: | 1683 |
|---|
| Število prenosov: | 6 |
|---|
| Metapodatki: |    |
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Skupna ocena: | (0 glasov) |
|---|
| Vaša ocena: | Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. |
|---|
| Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
