Chemical, olfactometric and sensory description of single-variety cider apple juices obtained by cryo-extraction

• Published in: Food science & technology 2018-04, Vol.90, p.193-200
• Main Authors: Picinelli Lobo, Anna, Antón-Díaz, Ma José, Pando Bedriñana, Rosa, Fernández García, Ovidio, Hortal-García, Rodrigo, Suárez Valles, Belén
• Format: Article
• Language: English
• Subjects: Cider; Malus domestica; Olfactometry; Polyphenol; Sugars/acidity ratio
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.12.033

A set of ten single-apple juices obtained by cryo-extraction has been analysed for chemical and sensory profiles to evaluate their potential for the production of ice juices. Criteria for the selection of apple varieties were based on the equilibrium between sugars and acids and aromatic complexity. Verdialona, Durona de Tresali and Perico presented the highest ratios between total sugars and total acidity, while Raxao and Regona had the lowest. The results for olfactometry show that Xuanina, Limón Montés and Perico had the most complex olfactometric profiles and de la Riega, the simplest. Sensory analyses revealed that the juice from Durona de Tresali was the most appreciated, followed by those from de la Riega, Solarina and Blanquina cultivars. Verdialona was described by its sweet taste whereas the Regona cultivar was mainly defined by its tannin/bitter flavour. •Cider apple varieties were evaluated for the making of ice juices.•Ratios between total sugars and total acidity ranged from 7.2 to 20.2•Olfactometric profiles consisted of 32 peaks only 6 being present in all the juices.