Abstract
The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.
Highlights
Cider is typically defined as an alcoholic beverage obtained by fer menting apple juice
The analysis of phenolic compounds in apple juices and ciders was based on the method of Makila, Laaksonen, Alanne, Kortesniemi, Kallio, and Yang (2016) with a slight modification
Phenolic compounds in apple juices and ciders produced from eleven Finnish local apple cultivars were identified and quantified
Summary
Cider is typically defined as an alcoholic beverage obtained by fer menting apple juice. The global cider industry has experienced staggered but steady growth, and will continue this positive trajectory in the future. Cider production plays a promising role in the apple fruit industry and the beverage industry (Magalhaes, Krogerus, Vidgren, Sandell, & Gibson, 2017). Cider makers prefer specific cider apple cultivars instead of using dessert apple cul tivars to achieve high quality of ciders with a balance of acidity, sweetness, astringency, and bitterness. Domestic cider production can only be prepared from apple juice obtained by pressing local apple cultivars or commer cial apple juice concentrate. The selection and development of Finnish local cultivars into cider apples is of highly commercially
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