Articles
Chemical composition of apple cider: a comparative study of Norwegian and French ciders
Article number
1387_42
Pages
303 – 310
Language
English
Abstract
Norwegian apple ciders have recently gained attention at the levels of international competitiveness.
Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions.
A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study.
Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed.
Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts.
Regarding the aromatic profile, no significant differences were observed for C6-alcohols.
In contrast, differences were more expressed in the case of esters and volatile phenols.
Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates.
Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol.
These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile.
Whereas French ciders are often perceived with more structure and animalistic profile.
Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions.
A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study.
Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed.
Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts.
Regarding the aromatic profile, no significant differences were observed for C6-alcohols.
In contrast, differences were more expressed in the case of esters and volatile phenols.
Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates.
Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol.
These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile.
Whereas French ciders are often perceived with more structure and animalistic profile.
Publication
Authors
I. Øvsthus, M. Martelanc, T. Radovanović Vukajlović, M. Lesica, L. Butinar, B. Mozetič Vodopivec, G. Antalick
Keywords
alcohol, acidity, total phenols, aroma-compounds
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