Synthesis of higher alcohols during cider processing

被引：72

作者：

Vidrih, R ^{[1
]}

Hribar, J ^{[1
]}

机构：

[1] Biotech Fac, Dept Food Sci & Technol, Ljubljana 1111, Slovenia

来源：

FOOD CHEMISTRY | 1999年 / 67卷 / 03期

关键词：

apples; maceration; cider; methanol; higher alcohols; sensory evaluation;

D O I：

10.1016/S0308-8146(99)00136-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ciders from two apple cultivars Gloster and Gala, were prepared. Apples were crushed and juice was extracted. immediately after crushing or after 24 h of maceration. Juice was allowed to ferment at 15 degrees C and analysed for higher alcohols and sugars during fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity. More higher alcohols were synthesised in cider made from Gala cultivar than in cider from Gloster:cultivar. Maceration increased the synthesis of iso-amyl alcohol, 2-phenyl ethanol, n-propanol, n-butanol, iso-butanol and methanol. Sensory evaluation classified cider made from non-macerated Gloster cultivar as the best followed by non-macerated Gala cultivar and macerated Gala cultivar. Sensory evaluation score correlated negatively to the sum of higher alcohols. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：287 / 294

页数：8

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