Fatty acid composition of cider obtained either by traditional or controlled fermentation
A pilot-scale model for controlled fermentation in cider-making is described. This technology is compared with the conventional induction of alcoholic fermentation and spontaneous malolactic conversion on the basis of the cider’s fatty acid profile. Controlled cider fermentations were carried out by...
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| Veröffentlicht in: | Food chemistry 2005-08, Vol.92 (1), p.183-187 |
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| creator | Arias Abrodo, Pilar Margolles Cabrales, Inmaculada Mangas Alonso, Juan J. Blanco-Gomis, Domingo |
| description | A pilot-scale model for controlled fermentation in cider-making is described. This technology is compared with the conventional induction of alcoholic fermentation and spontaneous malolactic conversion on the basis of the cider’s fatty acid profile. Controlled cider fermentations were carried out by means of sequential inoculation of
Saccharomyces cerevisiae and
Leuconostoc oenos. It was observed that there are significant differences in fatty acid composition depending on the fermentation process employed. The contents in fatty acids of ciders elaborated by a conventional process were higher than those of ciders obtained by controlled fermentation. The use of principal component analysis (PCA), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA) and partial least squares (PLS) in conjunction with the fatty acid composition allowed the authors to typify fermented apple products on the basis of the fermented technology. The most relevant variables for classification purposes were lauric and palmitic acids. |
| doi_str_mv | 10.1016/j.foodchem.2004.08.003 |
| format | Article |
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Saccharomyces cerevisiae and
Leuconostoc oenos. It was observed that there are significant differences in fatty acid composition depending on the fermentation process employed. The contents in fatty acids of ciders elaborated by a conventional process were higher than those of ciders obtained by controlled fermentation. The use of principal component analysis (PCA), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA) and partial least squares (PLS) in conjunction with the fatty acid composition allowed the authors to typify fermented apple products on the basis of the fermented technology. The most relevant variables for classification purposes were lauric and palmitic acids.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2004.08.003</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>alcoholic fermentation ; apple cider ; Biological and medical sciences ; Chemometrics ; Cider ; discriminant analysis ; dodecanoic acid ; fatty acid composition ; Fatty acids ; Fermentation ; fermented foods ; Food industries ; fruit composition ; Fundamental and applied biological sciences. Psychology ; least squares ; Leuconostoc oenos ; lipid content ; malolactic fermentation ; Malus ; Oenococcus oeni ; palmitic acid ; principal component analysis ; Saccharomyces cerevisiae</subject><ispartof>Food chemistry, 2005-08, Vol.92 (1), p.183-187</ispartof><rights>2004 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c445t-e337771b518a3dfb3dfe3afd811ae7b8fc5ac795e73e3c4b0bbf619544e8e9e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814604005898$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16582354$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Arias Abrodo, Pilar</creatorcontrib><creatorcontrib>Margolles Cabrales, Inmaculada</creatorcontrib><creatorcontrib>Mangas Alonso, Juan J.</creatorcontrib><creatorcontrib>Blanco-Gomis, Domingo</creatorcontrib><title>Fatty acid composition of cider obtained either by traditional or controlled fermentation</title><title>Food chemistry</title><description>A pilot-scale model for controlled fermentation in cider-making is described. This technology is compared with the conventional induction of alcoholic fermentation and spontaneous malolactic conversion on the basis of the cider’s fatty acid profile. Controlled cider fermentations were carried out by means of sequential inoculation of
Saccharomyces cerevisiae and
Leuconostoc oenos. It was observed that there are significant differences in fatty acid composition depending on the fermentation process employed. The contents in fatty acids of ciders elaborated by a conventional process were higher than those of ciders obtained by controlled fermentation. The use of principal component analysis (PCA), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA) and partial least squares (PLS) in conjunction with the fatty acid composition allowed the authors to typify fermented apple products on the basis of the fermented technology. The most relevant variables for classification purposes were lauric and palmitic acids.</description><subject>alcoholic fermentation</subject><subject>apple cider</subject><subject>Biological and medical sciences</subject><subject>Chemometrics</subject><subject>Cider</subject><subject>discriminant analysis</subject><subject>dodecanoic acid</subject><subject>fatty acid composition</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>Food industries</subject><subject>fruit composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>least squares</subject><subject>Leuconostoc oenos</subject><subject>lipid content</subject><subject>malolactic fermentation</subject><subject>Malus</subject><subject>Oenococcus oeni</subject><subject>palmitic acid</subject><subject>principal component analysis</subject><subject>Saccharomyces cerevisiae</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu1DAQhi0EEkvpK0AucEsYr-3YuYEqSitV6oFy6MmaOGPqVRIvtltp3x4vW8SRgzWy5_tnrI-xdxw6Drz_tOt8jJN7oKXbAsgOTAcgXrANN1q0GvT2JduAANMaLvvX7E3OOwDYAjcbdn-JpRwadGFqXFz2MYcS4tpE39QnSk0cC4aVpoZCeaj38dCUhNMfCucmphpbS4rzXBlPaaG14LH5lr3yOGc6f65n7O7y693FVXtz--364stN66RUpSUhtNZ8VNygmPxYDwn0k-EcSY_GO4VOD4q0IOHkCOPoez4oKcnQQOKMfTyN3af465FysUvIjuYZV4qP2fJh6JUyvIL9CXQp5pzI230KC6aD5WCPIu3O_hVpjyItGFtF1uCH5w2YHc4-4epC_pfuldkKJSv3_sR5jBZ_psr8-F4tC4BhkFKaSnw-EVR9PAVKNrtAq6MpJHLFTjH87zO_AacTmCU</recordid><startdate>20050801</startdate><enddate>20050801</enddate><creator>Arias Abrodo, Pilar</creator><creator>Margolles Cabrales, Inmaculada</creator><creator>Mangas Alonso, Juan J.</creator><creator>Blanco-Gomis, Domingo</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20050801</creationdate><title>Fatty acid composition of cider obtained either by traditional or controlled fermentation</title><author>Arias Abrodo, Pilar ; Margolles Cabrales, Inmaculada ; Mangas Alonso, Juan J. ; Blanco-Gomis, Domingo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c445t-e337771b518a3dfb3dfe3afd811ae7b8fc5ac795e73e3c4b0bbf619544e8e9e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>alcoholic fermentation</topic><topic>apple cider</topic><topic>Biological and medical sciences</topic><topic>Chemometrics</topic><topic>Cider</topic><topic>discriminant analysis</topic><topic>dodecanoic acid</topic><topic>fatty acid composition</topic><topic>Fatty acids</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>Food industries</topic><topic>fruit composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>least squares</topic><topic>Leuconostoc oenos</topic><topic>lipid content</topic><topic>malolactic fermentation</topic><topic>Malus</topic><topic>Oenococcus oeni</topic><topic>palmitic acid</topic><topic>principal component analysis</topic><topic>Saccharomyces cerevisiae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arias Abrodo, Pilar</creatorcontrib><creatorcontrib>Margolles Cabrales, Inmaculada</creatorcontrib><creatorcontrib>Mangas Alonso, Juan J.</creatorcontrib><creatorcontrib>Blanco-Gomis, Domingo</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arias Abrodo, Pilar</au><au>Margolles Cabrales, Inmaculada</au><au>Mangas Alonso, Juan J.</au><au>Blanco-Gomis, Domingo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty acid composition of cider obtained either by traditional or controlled fermentation</atitle><jtitle>Food chemistry</jtitle><date>2005-08-01</date><risdate>2005</risdate><volume>92</volume><issue>1</issue><spage>183</spage><epage>187</epage><pages>183-187</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>A pilot-scale model for controlled fermentation in cider-making is described. This technology is compared with the conventional induction of alcoholic fermentation and spontaneous malolactic conversion on the basis of the cider’s fatty acid profile. Controlled cider fermentations were carried out by means of sequential inoculation of
Saccharomyces cerevisiae and
Leuconostoc oenos. It was observed that there are significant differences in fatty acid composition depending on the fermentation process employed. The contents in fatty acids of ciders elaborated by a conventional process were higher than those of ciders obtained by controlled fermentation. The use of principal component analysis (PCA), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA) and partial least squares (PLS) in conjunction with the fatty acid composition allowed the authors to typify fermented apple products on the basis of the fermented technology. The most relevant variables for classification purposes were lauric and palmitic acids.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2004.08.003</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food chemistry, 2005-08, Vol.92 (1), p.183-187 |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | alcoholic fermentation apple cider Biological and medical sciences Chemometrics Cider discriminant analysis dodecanoic acid fatty acid composition Fatty acids Fermentation fermented foods Food industries fruit composition Fundamental and applied biological sciences. Psychology least squares Leuconostoc oenos lipid content malolactic fermentation Malus Oenococcus oeni palmitic acid principal component analysis Saccharomyces cerevisiae |
| title | Fatty acid composition of cider obtained either by traditional or controlled fermentation |
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