Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.

Anna Picinelli Lobo,María José Antón-Díaz,Juan José Mangas Alonso,Belén Suárez Valles

Food Chemistry（2016）

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摘要

•The aroma of cider has been analyzed for volatile composition and olfactometric profiles.•Fatty acids, volatile phenols and alcohols were relevant components of cider aroma.•4-Ethylcatechol was highly associated to matured ciders.•Olfactometric profiles could differentiate ciders by their origin and maturation stage.

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关键词

Volatile composition,GC-olfactometry,Cider,Origin,Maturation,Chemometrics

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