AROMAS IN APPLE JUICE AND CIDER – A REVIEW

Abstract

An approach to apple and to fermented apple beverage aromas is made as a review comprehending the main aromatic compounds found in the fruit and its beverage like apple juice and cider. Due to the importance of the aroma in processed products, the main methodologies used in the evaluation, specially the gas chromatography – olfatometry (CG-O) that correlates instrumental and sensorial measures. It can be observed that in the researches much knowledge has been added in methodologies for evaluation of volatiles compounds in foods and it is possible to describe any compound and to determine its concentration as well as its source (if it comes from the raw material or from the fermentative process). This advance in science related to identification and quantification of the volatiles compounds allows to know the right moment of formation from the more important ones able to create an positive sensorial impact in the consumer.