Chemical Characterization of Asturian Cider

摘要

Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities,pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols,residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1)was performed to correlate the chemical composition and the origin of the raw material, the cidersamples being grouped into two categories: an “odd” class, cider made from foreign apples (1995and 1997), and an “even” class, ciders made from Asturian apples (1996 and 1998). The mathematicalmodel has a multiple linear correlation coefficient of 80%.