Evolution of Aromatic and Furanic Congeners in the Maturation of Cider Brandy: A Contribution to Its Characterization | Zendy

J. J. Mangas | Zendy; Roberto Rodríguez Madrera | Zendy; Javier Moreno | Zendy; Belén Suárez Valles | Zendy; Domingo Blanco | Zendy

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Evolution of Aromatic and Furanic Congeners in the Maturation of Cider Brandy: A Contribution to Its Characterization

Author(s) -

J. J. Mangas,

Roberto Rodríguez Madrera,

Javier Moreno,

Belén Suárez Valles,

Domingo Blanco

Publication year - 1996

Publication title -

journal of agricultural and food chemistry

Language(s) - English

Resource type - Journals

eISSN - 1520-5118

pISSN - 0021-8561

DOI - 10.1021/jf950782t

Subject(s) - furfural , chemistry , raw material , chromatography , high performance liquid chromatography , distillation , cinnamic acid , food science , organic chemistry , catalysis

A reliable HPLC method is described for determining aromatic and furanic congeners in cider brandies obtained from different kinds of cider (two technologies) and aged in American oak barrels. Except for 4-hydroxybenzaldehyde, the aging factor significantly influenced the concentration of benzoic acids, cinnamic acids, benzaldehydes, cinnamaldehydes, and furanoids, promoting an increase of these substances during aging; however, the technology factor only influenced the furfural content, a higher level of this furanic compound being detected when cider obtained from apple juice concentrate is employed for the making of spirits. The application of cluster and factor analyses allowed the classification of the distillates on the basis of the raw material and aging time. Keywords: Aromatic; furanic; cider brandy; HPLC

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