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Pregled bibliografske jedinice broj: 1208822

Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties


Jagatić Korenika, Ana-Marija; Preiner, Darko; Tomaz, Ivana; Skendrović Babojelić, Martina; Jeromel, Ana
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties // Horticulturae, 8 (2022), 8; 689, 17 doi:10.3390/horticulturae8080689 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1208822 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties

Autori
Jagatić Korenika, Ana-Marija ; Preiner, Darko ; Tomaz, Ivana ; Skendrović Babojelić, Martina ; Jeromel, Ana

Izvornik
Horticulturae (2311-7524) 8 (2022), 8; 689, 17

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cider technology ; OAV ; sparkling cider ; spontaneous fermentation ; volatile compounds ; sensory attributes

Sažetak
He aromatic and sensory profiles of monovarietal sparkling ciders made according to the modified Méthode Ancestrale or Pétillant Naturel (Pét-Nat) method were established. Three Croatian traditional apple varieties (‘Božićnica’, ‘Bobovac’, and ‘Crvenka’) were basic raw materials for Pét-Nat ciders in this study. The basic apple must and cider parameters were determined by applying OIV methods and nitrogenous compounds, total phenols, and color parameters were analyzed by spectrophotometer. Volatile compounds in final Pét-Nat ciders were determined by SPME-Arrow-GC/MS method and Odor Active Values (OAV) were calculated. The results show that variety significantly altered the pH value, color, aromatic and sensory profile of Pét-Nat ciders. The main contributors (OAV > 1) to the aroma of all Pét-Nat ciders were 1-hexanol, 1-propanol, (6Z)-nonen-1-ol, 1-dodecanol, hexanoic, octanoic and isovaleric acid, citronellol, ethyl hexanoate, ethyl butanoate, ethyl-9-decenoate and isoamyl acetate, eugenol and methionol. ‘Božićnica’ Pét- Nat was differentiated by a high concentration of 1-decanol and 4-ethylphenol, ‘Bobovac’ by 4-vinyl guaiacol and ‘Crvenka’ by 4-ethyl guaiacol. Sensory analysis showed that the highest rated overall quality was attributed to ‘Crvenka’ Pét- Nat cider, with the high-quality color, fruity odor (‘apple’, ’apple juice/compote’, ‘pineapple’, and ‘buttery’) and well-balanced taste. This research demonstrates the possibilities in the production of natural sparkling cider from traditional Croatian apple varieties by analyzing the composition and quality of the final product for the first time.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove:
Agronomski fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com

Citiraj ovu publikaciju:

Jagatić Korenika, Ana-Marija; Preiner, Darko; Tomaz, Ivana; Skendrović Babojelić, Martina; Jeromel, Ana
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties // Horticulturae, 8 (2022), 8; 689, 17 doi:10.3390/horticulturae8080689 (međunarodna recenzija, članak, znanstveni)
Jagatić Korenika, A., Preiner, D., Tomaz, I., Skendrović Babojelić, M. & Jeromel, A. (2022) Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties. Horticulturae, 8 (8), 689, 17 doi:10.3390/horticulturae8080689.
@article{article, author = {Jagati\'{c} Korenika, Ana-Marija and Preiner, Darko and Tomaz, Ivana and Skendrovi\'{c} Babojeli\'{c}, Martina and Jeromel, Ana}, year = {2022}, pages = {17}, DOI = {10.3390/horticulturae8080689}, chapter = {689}, keywords = {cider technology, OAV, sparkling cider, spontaneous fermentation, volatile compounds, sensory attributes}, journal = {Horticulturae}, doi = {10.3390/horticulturae8080689}, volume = {8}, number = {8}, issn = {2311-7524}, title = {Aroma Profile of Monovarietal P\'{e}t-Nat Ciders: The Role of Croatian Traditional Apple Varieties}, keyword = {cider technology, OAV, sparkling cider, spontaneous fermentation, volatile compounds, sensory attributes}, chapternumber = {689} }
@article{article, author = {Jagati\'{c} Korenika, Ana-Marija and Preiner, Darko and Tomaz, Ivana and Skendrovi\'{c} Babojeli\'{c}, Martina and Jeromel, Ana}, year = {2022}, pages = {17}, DOI = {10.3390/horticulturae8080689}, chapter = {689}, keywords = {cider technology, OAV, sparkling cider, spontaneous fermentation, volatile compounds, sensory attributes}, journal = {Horticulturae}, doi = {10.3390/horticulturae8080689}, volume = {8}, number = {8}, issn = {2311-7524}, title = {Aroma Profile of Monovarietal P\'{e}t-Nat Ciders: The Role of Croatian Traditional Apple Varieties}, keyword = {cider technology, OAV, sparkling cider, spontaneous fermentation, volatile compounds, sensory attributes}, chapternumber = {689} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka::


  • AGRICOLA
  • AGRIS International
  • FSTA: Food Science and Technology Abstracts
  • ProQuest
  • OpenAIRE
  • CABI
  • CNKI
  • DOAJ
  • Gale
  • J-Gate


Citati:





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