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Chemical composition of apple cider : a comparative study of Norwegian and French ciders
Ingunn Ovsthus, Mitja Martelanc, Tatjana Radovanović, Marko Lesica, Lorena Butinar, Branka Mozetič Vodopivec, Guillaume Antalick, 2023, objavljeni znanstveni prispevek na konferenci

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
Objavljeno v RUNG: 25.03.2024; Ogledov: 252; Prenosov: 2
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Phenolic Contents and Postharvest Quality Changes of Norwegian ‘Mallard’ plums (Prunus domestica L.) as a Consequence of Delayed Time to Low Temperature Storage : /
Branka Mozetič Vodopivec, Alena Gibalova, Eivind Vangdal, 2012, objavljeni znanstveni prispevek na konferenci

Opis: During the picking season in the Norwegian plum production areas, the harvested plums are brought to cold storage in packing houses once or twice a day. Plums picked late in the afternoon may even not be cooled properly until the next day. The average time from picking until the plums are placed in a cold storage is approximately 8 hours. Previous reports have shown that delayed cooling of sweet cherries and apples reduced the fruits’ susceptibility to physiological or fungal decay. An experiment was performed in order to evaluate the impact of different delay-to-cold storage times (0, 5, 10, 15 and 25 hours) on quality and phenolic contents changes of Norwegian ‘Mallard’ plums during cold storage, transport, and retail in normal atmosphere (NA). The fruits (10 fruits in PE tray, n=3) were stored for 14 days at 1°C, followed by 3 days at 7°C and then for 4 days at 20°C. Fruit quality parameters (firmness, colour in CIE L, a*, b* colour space, weight, rot occurrence (%)) and total phenol and anthocyanin content were determined. Samples were analyzed just before cold storage and then after 14 days at 1°C, 3 days at 7°C, or 4 days at 20°C. Evaluation of results has shown that delay of cooling has a retarding effect on rot development during 20°C storage (post cold transport), weight loss and stimulates anthocyanin accumulation and colour changes to some extent. At the end of storage no effect on fruit firmness could be observed.
Ključne besede: anthocyanins, total phenols, colour, rot, firmness, postharvest, plums, cold storage
Objavljeno v RUNG: 11.11.2016; Ogledov: 4570; Prenosov: 0
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