Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider

Abstract

To investigate the impact of inorganic and organic nitrogen on volatile compounds of cider, various levels (60, 150 and 240 mg N/L) of diammonium hydrogen phosphate (DAP) and amino acids mixture were added to apple juice before fermentation, respectively. The qualitative and quantitative of volatile substances were carried out by GC-MS. Further, sensory and electronic nose analysis was performed to analyze the aroma profile of cider. Both DAP and amino acids mixture promoted fermentation, significantly affected volatile compositions and increased perceived aromas of cider. Adding 60 mg N/L DAP significantly increased volatile compounds content, especially medium-chain fatty acid ethyl esters (MCFAEEs) and fatty acids (FAs), whereas higher alcohols and acetate esters concentrations were remarkably increased with 150 mg N/L amino acids supplementation. Partial least-squares (PLS) regression analysis suggested that MCFAEEs contributed the most to tropical fruity aroma. The study provides a theoretical foundation for high-quality cider brewing.

Keywords: Alcoholic fermentation; Aroma characteristics; Cider; Saccharomyces cerevisiae; Sensory analysis; Yeast assimilable nitrogen (YAN).