Repozitorij Univerze v Novi Gorici

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Naslov:Chemical characterization of cider produced in hardanger : from juice to finished cider
Avtorji:ID Ovsthus, Ingunn (Avtor)
ID Martelanc, Mitja (Avtor)
ID Albreht, Alen (Avtor)
ID Radovanović Vukajlović, Tatjana (Avtor)
ID Česnik, Urban (Avtor)
ID Mozetič Vodopivec, Branka (Avtor)
Datoteke:URL https://www.mdpi.com/2306-5710/10/3/73
 
.pdf beverages-10-00073.pdf (1,02 MB)
MD5: 1C68527CC976211608E3770340EAD6CC
 
URL https:// doi.org/10.3390/beverages10030073
 
Jezik:Angleški jezik
Vrsta gradiva:Neznano
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:UNG - Univerza v Novi Gorici
Opis:Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L−1 (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger.
Ključne besede:cider, volatile aroma, esters, higher alcohols, polyphenols
Status publikacije:Objavljeno
Verzija publikacije:Objavljena publikacija
Datum objave:01.01.2024
Leto izida:2024
Št. strani:str. 1-18
Številčenje:Vol. 10, issue 3, [article no.] 73
PID:20.500.12556/RUNG-9223 Novo okno
COBISS.SI-ID:204359939 Novo okno
UDK:634.8+663.2
ISSN pri članku:2306-5710
DOI:10.3390/beverages10030073 Novo okno
NUK URN:URN:SI:UNG:REP:PHLXYXEQ
Datum objave v RUNG:14.08.2024
Število ogledov:1415
Število prenosov:6
Metapodatki:XML DC-XML DC-RDF
:
OVSTHUS, Ingunn, MARTELANC, Mitja, ALBREHT, Alen, RADOVANOVIĆ VUKAJLOVIĆ, Tatjana, ČESNIK, Urban in MOZETIČ VODOPIVEC, Branka, 2024, Chemical characterization of cider produced in hardanger : from juice to finished cider. Beverages [na spletu]. 2024. Vol. 10, no. 3,  73, p. 1–18. [Dostopano 14 april 2025]. DOI 10.3390/beverages10030073. Pridobljeno s: https://repozitorij.ung.si/IzpisGradiva.php?lang=slv&id=9223
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Gradivo je del revije

Naslov:Beverages
Skrajšan naslov:Beverages
Založnik:MDPI
ISSN:2306-5710
COBISS.SI-ID:525107225 Novo okno

Gradivo je financirano iz projekta

Financer:ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
Številka projekta:P1-0005
Naslov:Funkcionalna živila in prehranska dopolnila
Financer:Drugi - Drug financer ali več financerjev
Številka projekta:299284 (Norway)
Naslov:Vestland Regional Research Fund (RFF Vestland) project
Akronim:Cidersmack

Licence

Licenca:CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

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