Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)

Purpose The main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain). Design/methodology/approach Commercial samples of Canary ciders were compared to ciders from the Basque Country and Asturias. In total, 18 samples were studied, six for each region. The analysis comprised their sensory profiling and chemical characterisation of their polyphenolic profile, volatile composition, conventional chemical parameters and CIELAB colour coordinates. In parallel, the sensory profile of the samples from the Canary Islands was first compared with their Basque and Asturian counterparts by labelled sorting task. Then, their specific aroma profile was characterised by flash profile. Further quantification of sensory-active compounds was performed by GC–MS and GC-FID to identify the volatile compounds involved in their aroma profile. Findings Results show that Canary ciders present a specific chemical profile characterised by higher levels of ethanol, and hydroxycinnamic acids, mainly t-ferulic, t-coumaric and neochologenic acids, and lower levels of volatile and total acidity than their Asturian and Basque counterparts. They also present a specific aroma profile characterised by fruity aroma, mainly fruit in syrup and confectionary, and sweet flavours related to their highest levels of vinylphenols formed by transformation of hydroxycinnamic acids. Originality/value An integrated strategy to explore the typicity of the currently existing Canary ciders in the market was developed. The results are important in that they will help other regions to identify specific typical chemo-sensory profiles and to promote the creation of certifications supporting regional typicity.

Bibliographic Details

Main Authors:	Di Fede, Roberto Salvatore, Gonzalez-Hernandez, Marivel, Parga-Dans, Eva, Alonso-González, Pablo, Fernández-Zurbano, Purificación, Peña del Olmo, María Cristina, Sáenz-Navajas, María-Pilar
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	artículo biblioteca
Language:	English
Published:	Emerald Group Publishing 2024-04-16
Subjects:	Typicality, hydroxycinnamic acids, vinylphenols, aroma, apple, wines, Canary Islands,
Online Access:	http://hdl.handle.net/10261/354213 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100011033
Tags:	Add Tag No Tags, Be the first to tag this record!