Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

摘要

In China, the production of apples is very large even surplus. Developing cider is becoming an important and promising segment of the fruit industry. Fuji apples, a most popular dessert variety in China, were employed to produce cider. Timely monitoring during the fermentation process was conducted by recording the changes in yeast biomass, total sugar content, reducing sugar content, total acidity, yeast assimilable nitrogen, total phenols content, amino acids and volatile compounds. The sugar and nitrogen compounds were consumed smoothly during fermentation. A variety of volatile compounds were detected in the fermentation liquor, mainly including eight higher alcohols, fourteen esters, six fatty acids, three aldehydes, one ketone, one volatile phenol and three terpenes. Their content was changing dynamically throughout the fermentation process. The sensory evaluation revealed a good acceptance of the cider. The results showed that Fuji apples are good raw material for cider and have the potential to be widely used in the China cider industry