Chemical characterization of Asturian cider

A Picinelli, B Suárez, J Moreno… - … and Food Chemistry, 2000 - ACS Publications
Asturian natural cider in terms of its chemicalchemical composition allowed ciders made
from Asturian or foreign apples to be differentiated, which could be used for characterization

Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics

AP Lobo, MJ Antón-Díaz, JJM Alonso, BS Valles - Food chemistry, 2016 - Elsevier
… All of these components presented higher concentrations in the Asturian ciders
excepting1-butanol. Those differences could be attributed to diverse technological factors: apple …

Production of New Ciders: Chemical and Sensory Profiles

R Pando Bedriñana, R Rodríguez Madrera… - Natural Products in …, 2023 - Springer
… 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 …

Phenolic profile of Asturian (Spain) natural cider

RR Madrera, AP Lobo, BS Valles - … agricultural and food chemistry, 2006 - ACS Publications
… 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 …

Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice

BS Valles, RP Bedriñana, NF Tascón, AG Garcia… - LWT-Food Science and …, 2005 - Elsevier
… 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 (…

Aromatic profile of ciders by chemical quantitative, gas chromatography‐olfactometry, and sensory analysis

MJ Antón, B Suárez Valles… - Journal of Food …, 2014 - Wiley Online Library
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 …

[HTML][HTML] Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

PA González, EP Dans, I de las Heras Tranche… - Food Control, 2024 - Elsevier
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 …

Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

RP Bedriñana, AP Lobo, RR Madrera, BS Valles - Food chemistry, 2020 - Elsevier
… 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 …

[HTML][HTML] Antioxidant activity and phenolic profiles of ciders from the Basque Country

A Zuriarrain-Ocio, J Zuriarrain, M Vidal, MT Dueñas… - Food Bioscience, 2021 - Elsevier
… 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. …

Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

PA Abrodo, DD Llorente, SJ Corujedo, ED de la Fuente… - Food chemistry, 2010 - Elsevier
… 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 …