Abstract
This paper reports the influence of apple variety and fermentation conditions (yeasts concentration and temperature) on the aroma compounds to fermented apple juice. Two apples variety juice were fermented using the different fermentation conditions. Apples variety ‘Lietuvas Pepins’ was fermented with different yeast concentration in must. The effect fermented conditions to fermented juice aroma compounds was also analyzed using headspace solid- phase microextraction and gas chromatograph- mass spectrometry (HS-SPME-GC-MS). Volatile aroma compounds were detected of apple juice, yeast and fermented juice. The main aroma compound of ‘Auksis’ apple juice is 2-hexenal, whereas of ‘Lietuvas Pepins’ acetic acid butyl ester. In fermented juices main aroma compounds were 2- hydroxyethylhydrazine, 3-methyl-1-butanol, and hexanoic acid ethyl ester, acetic acid hexyl ester.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
