Pando Bedrinana, R. published the artcileCharacteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains, Quality Control of 111-11-5, the main research area is ice juice cider cryo extraction apple yeast; 2-Phenylethanol (PubChem CID: 6054); Ethyl decanoate (PubChem CID: 8048); Ethyl octanoate (PubChem CID: 7799); Fructose (PubChem CID: 5984); Glycerol (PubChem CID: 753); HS-SBSE-GC-MS; Ice cider; Isoamyl acetate (PubChem CID: 31276); Malic acid (PubChem CID: 525); Malus domestica; Methanol (PubChem CID: 887); Saccharomyces bayanus; Sensory analysis; Shikimic acid (PubChem CID: 8742); Sorbitol (PubChem CID: 5780).
Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of juice significantly influenced the pH values and the contents of sorbitol and shikimic acid in the ice juices. The strains used as starters did develop the fermentation producing ciders with alc. degrees between 8.75 and 11.52 (% volume/volume) and volatile acidities lower than 0.55 g acetic acid/L. Regarding the ice ciders, the apple mixture significantly influenced the levels of methanol (higher in mono-varietal ciders), 2-phenylethanol, and some minor acetate esters (higher in the bi-varietal ciders). The last ciders were also more floral, buttery, acidic and bitter than those made from mono- and multi-varietal juices. In the first harvest, the ciders obtained from the bi-varietal apple mixture scored lower for overall sensory quality.
Food Chemistry published new progress about Apple juice. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics