Apple cultivar-influenced differences in cider: A comprehensive analysis of physicochemical and aroma compounds
文献类型： 外文期刊
作者： Zeng, Chaozhen 1 ; Mu, Yuwen 1 ; Yuan, Jing 1 ; Zhang, Haiyan 1 ; Song, Juan 1 ; Kang, Sanjiang 1 ;
作者机构： 1.Gansu Acad Agr Sci, Inst Agr Prod Storage & Proc, Lanzhou 730070, Peoples R China
关键词： Apple cultivars; Physicochemical characteristics; Organic acids; Amino acids; Aroma compounds
期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：5.1； 五年影响因子：4.7 ）
ISSN： 0026-265X
年卷期： 2025 年 208 卷
页码：
收录情况： SCI
摘要： In this study, different apple varieties (Fuji, Huaniu, Ralls, Golden Delicious, Granny Smith) were used as raw materials to analyze the physicochemical and aroma compounds of the fermented cider. The results showed that different apple varieties significantly impact the alcohol content of the fermented cider. Among them, Fuji apple yielded the highest alcohol content, followed by Huaniu, Ralls, and Golden Delicious, while Granny Smith exhibited the lowest alcohol content. Different apple varieties make cider have different chemical characteristics and unique characteristics in the pattern of organic acids, amino acids and volatile compounds. The distribution and quantity of volatile organic compounds in cider change significantly depending on the fruit variety. Principal component analysis and cluster heat map analysis showed that the cider fermented with 5 different apple varieties could be classified into 3 groups. Although there were similarities in nutritional components and flavor components, each group exhibited its own unique characteristics.
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