Abstract
SummaryAroma components play an important role in the quality of cider. To understand the contribution of every component to cider aroma quality, major aroma components present in ten ciders processed with different technological methods with different yeasts and apple orchards were determined by Headspace‐solid phase microextraction–gas chromatography–mass spectrometry and internal standard method. Experimental results by principal component analysis indicated that ethyl acetate, acetic acid isobutylester, isopentylacohol acetate, ethyl caprylate, ethyl 4‐hydroxybutanoate, isopentylalcohol, 3,4,5‐trimethyl‐4‐heptanol, nonyl alcohol, 3‐methylthio‐1‐propanol serve as the key aroma components in cider from Shaanxi (China) fuji apple. A model was established and verified for evaluating aroma quality based on factor analysis by comparing with the sensory evaluation method.
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