The volatile aroma components of fermented ciders: Minor neutral components from the fermentation of sweet coppin apple juice

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Abstract

The minor neutral components present in a 1,2-propanediol-washed trichlorofluoromethane extract of a cider distillate have been examined by gas chromatography and gas chromatography-mass spectrometry. This led to the identification of ten alcohols, seven carbonyls, 52 esters and five other components, and to tentative evidence for the identity of a further 32 compounds. Fifty-five of these compounds have not previously been reported in ciders. Odour evaluation of the separated components as they were eluted from the gas chromatograph suggested that many of the esters contribute to the apple fruit character of this beverage.

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