Differential effects of cryo-concentration on volatiles in apple juice
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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Differential effects of cryo-concentration on volatiles in apple juice. / Petersen, Mikael Agerlin; Nygaard Kristensen, Pernille ; Odorico Gormsen, Sophia Maria; Fangel Juda, Mette; Toldam-Andersen, Torben.
Proceedings of the 16th Weurman Flavour Research Symposium. 2021.Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
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TY - GEN
T1 - Differential effects of cryo-concentration on volatiles in apple juice
AU - Petersen, Mikael Agerlin
AU - Nygaard Kristensen, Pernille
AU - Odorico Gormsen, Sophia Maria
AU - Fangel Juda, Mette
AU - Toldam-Andersen, Torben
N1 - Conference code: 16
PY - 2021
Y1 - 2021
N2 - Cryo-concentration of apple juice shows that concentration of esters increases proportionally with increasing Brix value while the concentration of furan compounds has an irregular but in some cases close to exponential increase during the concentration process. Some furans have pleasant caramel-like odours, which have been reported in apple wine from cryo-concentrated apple juice. It is therefore concluded that cryo-concentration introduces an opportunity to produce richer apple wine not just due to concentration but most likely also due to formation of pleasantly smelling aroma compounds such as furans.
AB - Cryo-concentration of apple juice shows that concentration of esters increases proportionally with increasing Brix value while the concentration of furan compounds has an irregular but in some cases close to exponential increase during the concentration process. Some furans have pleasant caramel-like odours, which have been reported in apple wine from cryo-concentrated apple juice. It is therefore concluded that cryo-concentration introduces an opportunity to produce richer apple wine not just due to concentration but most likely also due to formation of pleasantly smelling aroma compounds such as furans.
KW - Faculty of Science
KW - aroma
KW - cryo-concentration
KW - Apple juice
KW - Furans
U2 - 10.5281/zenodo.5574942
DO - 10.5281/zenodo.5574942
M3 - Article in proceedings
BT - Proceedings of the 16th Weurman Flavour Research Symposium
T2 - 16th Weurman Flavour Research Symposium
Y2 - 4 May 2021 through 6 May 2021
ER -
ID: 305112659