Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration

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.