The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple

Abstract

This study aimed to analyze the physicochemical parameters, amino acids, organic acids, total phenols, total flavonoids and antioxidant capacity of apple ciders fermented with Fuji apple from different regions. The results showed that there are differences in the composition and quality characteristics of ciders fermented with Fuji apple from different regions. The apple ciders fermented with Fuji apple from 11 different producing areas were divided into three categories by cluster heat map analysis. The samples belonging to category I are from Zhaotong. Category II comprises samples from Changli, Weihai, Xingcheng, and Qingyang, while category III includes samples from Liangshan, Yuncheng, Luochuan, Aksu, Jinzhong, and Lingbao. The altitude of the apple production area has an impact on the quality of the apples, consequently affecting the distinctive characteristics of the final apple cider. This research aims to provide a theoretical basis for the development and production of high-quality apple ciders.