Chemical Characterization of Asturian Cider
Open Access
- 12 August 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (9) , 3997-4002
- https://doi.org/10.1021/jf991284d
Abstract
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 cider samples being grouped into two categories: an “odd” class, cider made from foreign apples (1995 and 1997), and an “even” class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%. Keywords: Alcoholic beverages; cider composition; HPLC; GCKeywords
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