Pregled bibliografske jedinice broj: 1208822
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties
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
Profili:
Martina Skendrović Babojelić
(autor)
Ivana Tomaz
(autor)
Darko Preiner
(autor)
Ana-Marija Jagatić Korenika
(autor)
Ana Jeromel
(autor)
Citiraj ovu publikaciju:
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