Differential effects of cryo-concentration on volatiles in apple juice

Mikael Agerlin Petersen; Pernille  Nygaard Kristensen; Sophia Maria Odorico Gormsen; Mette Fangel Juda; Torben Toldam-Andersen

doi:10.5281/zenodo.5574942

Differential effects of cryo-concentration on volatiles in apple juice

Mikael Agerlin Petersen^*, Pernille Nygaard Kristensen, Sophia Maria Odorico Gormsen, Mette Fangel Juda, Torben Toldam-Andersen

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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Abstract

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.

Translated title of the contribution	Differentielle virkninger af kryo-koncentration på aromastoffer i æblejuice
Original language	English
Title of host publication	Proceedings of the 16th Weurman Flavour Research Symposium
Number of pages	4
Publication date	2021
DOIs	https://doi.org/10.5281/zenodo.5574942
Publication status	Published - 2021
Event	16th Weurman Flavour Research Symposium - Online Duration: 4 May 2021 → 6 May 2021 Conference number: 16

Conference

Conference	16th Weurman Flavour Research Symposium
Number	16
Location	Online
Period	04/05/2021 → 06/05/2021

Keywords

Faculty of Science

Access to Document

10.5281/zenodo.5574942

FulltextFinal published version, 380 KB

Cite this

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title = "Differential effects of cryo-concentration on volatiles in apple juice",

abstract = "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.",

keywords = "Faculty of Science, aroma, cryo-concentration, Apple juice, Furans",

author = "Petersen, {Mikael Agerlin} and {Nygaard Kristensen}, Pernille and {Odorico Gormsen}, {Sophia Maria} and {Fangel Juda}, Mette and Torben Toldam-Andersen",

year = "2021",

doi = "10.5281/zenodo.5574942",

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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 -