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 -