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Keywords:

  • Cider;
  • volatiles;
  • chemical ionization;
  • gas chromatography-mass spectrometry

Gas chromatographic-mass spectrometric examination of the aroma components of a cider made from a single apple cultivar using both electron impact and chemical ionization has led to the identification of 38 compounds not previously reported in ciders. In comparison with electron impact spectra, chemical ionization generally gave a clearer indication of molecular weights and also a relatively simple and more readily interpretable fragmentation. Esters of succinic, malic and lactic acid were amongst the most significant of the components identified, the origin of these and other hydroxy acids are discussed.