Abstract

In the current study, the fatty acids composition of 30 monovarietal apple juices from six cider apple varieties belonging to two categories was analyzed. The different apple juices were obtained from three consecutive harvests (1997, 1998, and 1999). The fatty acids concentration in apple juice together with chemometric techniques such as principal components analysis (PCA), soft independent modeling of class analogy (SIMCA), and linear discriminant analysis (LDA), allowed us to differentiate apple juices on the basis of the sweet or sharp category to which the cider apple variety belongs. Fatty acids such as the unsaturated oleic and linoleic acids, and saturated caprylic, capric, stearic, and palmitic acids were related to the sweet cider apple category, while pentadecanoic acid is related to the sharp class.

Keywords

Food scienceChemistryCapric AcidLinoleic acidStearic acidFatty acidLauric acidBiochemistryOrganic chemistry

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Year
2002
Type
article
Volume
50
Issue
5
Pages
1097-1100
Citations
23
Access
Closed

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Cite This

Domingo Blanco‐Gomis, Juan José Mangas Alonso, Inmaculada Margolles Cabrales et al. (2002). Characterization of Cider Apples on the Basis of Their Fatty Acid Profiles. Journal of Agricultural and Food Chemistry , 50 (5) , 1097-1100. https://doi.org/10.1021/jf010998x

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DOI
10.1021/jf010998x