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Title:Chemical characterization of cider produced in hardanger : from juice to finished cider
Authors:ID Ovsthus, Ingunn (Author)
ID Martelanc, Mitja (Author)
ID Albreht, Alen (Author)
ID Radovanović Vukajlović, Tatjana (Author)
ID Česnik, Urban (Author)
ID Mozetič Vodopivec, Branka (Author)
Files: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
 
Language:English
Work type:Unknown
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Abstract: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.
Keywords:cider, volatile aroma, esters, higher alcohols, polyphenols
Publication status:Published
Publication version:Version of Record
Publication date:01.01.2024
Year of publishing:2024
Number of pages:str. 1-18
Numbering:Vol. 10, issue 3, [article no.] 73
PID:20.500.12556/RUNG-9223 New window
COBISS.SI-ID:204359939 New window
UDC:634.8+663.2
ISSN on article:2306-5710
DOI:10.3390/beverages10030073 New window
NUK URN:URN:SI:UNG:REP:PHLXYXEQ
Publication date in RUNG:14.08.2024
Views:1352
Downloads:6
Metadata:XML DC-XML DC-RDF
:
OVSTHUS, Ingunn, MARTELANC, Mitja, ALBREHT, Alen, RADOVANOVIĆ VUKAJLOVIĆ, Tatjana, ČESNIK, Urban and MOZETIČ VODOPIVEC, Branka, 2024, Chemical characterization of cider produced in hardanger : from juice to finished cider. Beverages [online]. 2024. Vol. 10, no. 3,  73, p. 1–18. [Accessed 4 April 2025]. DOI 10.3390/beverages10030073. Retrieved from: https://repozitorij.ung.si/IzpisGradiva.php?lang=eng&id=9223
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Record is a part of a journal

Title:Beverages
Shortened title:Beverages
Publisher:MDPI
ISSN:2306-5710
COBISS.SI-ID:525107225 New window

Document is financed by a project

Funder:ARIS - Slovenian Research and Innovation Agency
Project number:P1-0005
Name:Funkcionalna živila in prehranska dopolnila
Funder:Other - Other funder or multiple funders
Project number:299284 (Norway)
Name:Vestland Regional Research Fund (RFF Vestland) project
Acronym:Cidersmack

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

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