Abstract
Aroma is a crucial criterion to assess the quality of apple fruits, juices, and ciders. The aim of this study was to explore similarities and differences in volatile profiles among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, and Domingos) by headspace solid-phase microextraction gas chromatography–mass spectroscopy (HS–SPME/GC–MS). A total of 142 volatile organic compounds (VOCs) were identified, but only 9 were common in all analysed matrices and apple-tested varieties. Esters, alcohols, and aldehydes presented a higher concentration in apple fruits and juices, whereas esters, alcohols, and acids were dominant in ciders. Moreover, there were unique VOCs for each matrix and for each variety, highlighting the importance of the selection of apple varieties as an important factor to obtain good sensory and quality ciders, multiple benefits, and legal protection against the misuse of local products.
Highlights
Apple aroma is a crucial criterion to assess fruit quality
The volatile composition detected in apple-fruit, -juice, and -cider samples
headspace solid-phase microextraction (HS–SPME)/GC–MS combined with chemometric tools was successfully applied to explore the similarities and differences among apple fruits, juices, and ciders from different apple varieties (Festa, Branco, Domingos)
Summary
Apple aroma is a crucial criterion to assess fruit quality. This organoleptic quality is due to several volatile organic compounds (VOCs) such as esters, alcohols, aldehydes, ketones, acids, and esters [1].2-methyl butyl acetate, butyl acetate, and (E)-2-hexenal are reported as the most significant VOCs contributing to the typical apple aroma [2]. Apple aroma is a crucial criterion to assess fruit quality. This organoleptic quality is due to several volatile organic compounds (VOCs) such as esters, alcohols, aldehydes, ketones, acids, and esters [1]. Environment, ripening stage, storage, and processing procedure are some factors that influence the content of VOCs in apple juices [3]. The level of VOCs in ciders depends on the applied technology, the microorganisms involved in the fermentation process, ageing on lees, maturation, and storage conditions [4,6,7]. Ripe or overripe (senescent) apples are used in cider processing due to their softened structures, resulting in higher juice yields and an increase in sugar content during apple ripening [8]. The VOCs formed during the fermentation process, such as 3-methyl-1-butanol, 2-phenylethanol, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl 2-methylbutanoate, 3-methylbutyl ethanoate, Foods 2020, 9, 1830; doi:10.3390/foods9121830 www.mdpi.com/journal/foods
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