… Asturian natural cider in terms of its chemical … chemical composition allowed ciders made
from Asturian or foreign apples to be differentiated, which could be used for characterization …

… All of these components presented higher concentrations in the Asturian ciders
excepting1-butanol. Those differences could be attributed to diverse technological factors: apple …

… of ice ciders made by cryoextraction from Asturian cider apples [44]. As shown in Fig. 7, the
… has been applied to characterize the aromatic profile of a set of nine ciders. A panel of six to …

… The aim of this work is to contribute to the characterization of Asturian natural ciders
according to their phenolic profile. To do so, 92 commercial ciders from two consecutive harvests …

… The aim of this study was to examine the chemical composition of ciders produced using …
Chemical characterization of Asturian cider Journal of Agricultural and Food Chemistry, 48 (…

… Asturian ciders with those reported for French ciders (Buron and others 2011a), some differences
can be highlighted. The Asturian ciders … and 4-EC in ciders is related to the metabolism …

… ciders, with Canary Islands ciders showing the lowest occurrences and residues, followed
by Basque and Asturian ciders … The inclusion of six ciders with organic certification revealed …

… Finally, the multi-varietal juice (J3) was made up with a mixture of five apple varieties
providing the typical mild-sharp profile of Asturian cider, previously evaluated by our research …

… In conclusion, overfitting is characterized by a good model (low RE C and RE CV ) with bad
… ciders are more acidic, more phenolic (more bitter), and more sparkling than Asturian ciders. …

… in Asturian cider apples. The optimised conditions used for characterisation of cider apple
were: … A simple, rapid and reliable method to analyze volatile compounds in cider apples has …