A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders
Tekijät: Laaksonen O., Kuldjärv R., Paalme T., Virkki M., Yang B.
Kustantaja: Elsevier Ltd
Julkaisuvuosi: 2017
Journal: Food Chemistry
Tietokannassa oleva lehden nimi: Food Chemistry
Vuosikerta: 233
Aloitussivu: 29
Lopetussivu: 37
Sivujen määrä: 9
ISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2017.04.067
Verkko-osoite: http://www.sciencedirect.com/science/article/pii/S0308814617306362
Tiivistelmä
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.
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