Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars ( ) with and without addition of pear ( juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20 °C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% ) and apple (80% ) juice, the presence of esters, such as ethyl (2 , 4 )-deca-2,4-dienoate, characterized by a pear aroma, could be noted.