Articles
Assessing the potential for bushfire smoke exposure of apples (Malus domestica Borkh) to affect the composition and sensory characteristics of cider
Article number
1387_8
Pages
57 – 66
Language
English
Abstract
The 2019-20 summer bushfire season in south-eastern Australia was the worst on record.
There was significant loss of life, with millions of hectares of private and public land burnt, and thousands of dwellings and other structures destroyed.
The New South Wales and South Australian apple-producing regions of Batlow, Bilpin and the Adelaide Hills were severely affected, including extensive damage to orchard trees, fruit, and infrastructure.
After the fires, it became apparent that information on fire damage to orchards, including effects on fruit and strategies for recovery, was lacking.
In this study, apples from six Batlow orchards (comprising two cultivars) were collected post-fire (2020) and submitted for commercial laboratory analysis as whole fruit and ciders.
Volatile phenols (and their glycoconjugates) were measured as chemical markers of smoke taint.
Sensory evaluation of ciders was also conducted to establish the presence of any smoke-related attributes.
Chemical analyses were repeated on apples and cider derived from the same orchards in 2021, being a non-smoke (fire-free) growing season.
This study is the first to evaluate the potential for bushfire smoke to affect apples and cider.
Results confirmed the uptake of volatile phenols associated with smoke taint by apples and their subsequent detection in cider.
The study also identified background levels of volatile phenol glycosides in smoke-free apples.
Sensory assessment of ciders made from smoke-affected apples revealed undesirable smoke characteristics were perceivable.
There was significant loss of life, with millions of hectares of private and public land burnt, and thousands of dwellings and other structures destroyed.
The New South Wales and South Australian apple-producing regions of Batlow, Bilpin and the Adelaide Hills were severely affected, including extensive damage to orchard trees, fruit, and infrastructure.
After the fires, it became apparent that information on fire damage to orchards, including effects on fruit and strategies for recovery, was lacking.
In this study, apples from six Batlow orchards (comprising two cultivars) were collected post-fire (2020) and submitted for commercial laboratory analysis as whole fruit and ciders.
Volatile phenols (and their glycoconjugates) were measured as chemical markers of smoke taint.
Sensory evaluation of ciders was also conducted to establish the presence of any smoke-related attributes.
Chemical analyses were repeated on apples and cider derived from the same orchards in 2021, being a non-smoke (fire-free) growing season.
This study is the first to evaluate the potential for bushfire smoke to affect apples and cider.
Results confirmed the uptake of volatile phenols associated with smoke taint by apples and their subsequent detection in cider.
The study also identified background levels of volatile phenol glycosides in smoke-free apples.
Sensory assessment of ciders made from smoke-affected apples revealed undesirable smoke characteristics were perceivable.
Publication
Authors
K.A. Dodds, B.P. Holzapfel, K.L. Wilkinson
Keywords
sensory, smoke taint, volatile phenol glycoconjugates, volatile phenols
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