Chemical Composition of Apples Cultivated in Norway
| Autor: | Trude Wicklund, Sylvain Guyot, Jean Michel Le Quéré |
|---|---|
| Přispěvatelé: | Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Aas, Norway, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UMT Actia Nova2Cidre (Domaine de la motte) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Organoleptic chemistry.chemical_element 01 natural sciences nitrogen 0404 agricultural biotechnology 010608 biotechnology [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Food science Cultivar Sugar Chemical composition apples polyphenols 2. Zero hunger density amino acids 04 agricultural and veterinary sciences General Medicine TP folin 040401 food science Nitrogen chemistry Polyphenol Fermentation Composition (visual arts) |
| Zdroj: | Crops Crops, Reed Business Information Ltd., 2021, 1 (1), pp.8-19. ⟨10.3390/crops1010003⟩ MDPI Crops ISSN: 2673-7655 Volume 1 Issue 1 Pages 3-19 |
| ISSN: | 1364-6559 |
| DOI: | 10.3390/crops1010003⟩ |
| Popis: | International audience; The composition of apples varies with both cultivar and horticultural practice. Knowledge about the chemical composition of different cultivars in particular sugars, organic acids, nitrogen compounds and polyphenols is essential, since they are directly related to the progress of fermentation monitoring and the organoleptic qualities of produced ciders. Fifteen apple cultivars grown in two locations in Norway were investigated for their chemical composition, including polyphenol profiles. The nitrogen content varied from 43.2 to 171.4 mg N/L between the cultivars, and the sum of free amino acids varied from 42.4 to 924.5 mg/kg. Asparagine, aspartic acid and glutamic acid were the dominating amino acids. Flavanols, consisting of catechins and procyanidins, were the dominating polyphenols, followed by hydroxycinnamic acids. The cultivar Bramley Seedling was highest in the sum of polyphenols by HPLC (1838 mg/L) and relatively low in nitrogen content (75 mg N/L). Summerred was lowest in the sum of polyphenols (87 mg/L) and highest in nitrogen (171.4 mg N/L). Sugar content, measured as density in the juice, varied between 1034 and 1060 g/L. Using cider categorization of apples, ’Bramley Seedling’ would be defined as sharp, while the others are sweet cultivars. |
| Databáze: | OpenAIRE |
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