Quantitative Evaluierung von Aromastoffen in Apfelsaft (English shop)

Betrachtung zum Aromastoffgehalt von Apfelsaft - Bewertung der Rearomatisierung von Apfelsaft aus Apfelsaftkonzentrat und Aromaveränderungen während Produktion und Lagerung

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Based on the typical aroma compound profile of an average apple juice, this study developed a model for assessing the degree of re-aromatisation of apple juices made from apple juice concentrate, the so-called aroma index model. This model compares the aroma compound content of an apple juice with that of an average not-from-concentrate apple juice and makes it possible to assess the degree of re-aromatisation, i.e. the proportion of restoration aroma added back. The characteristics of an average apple juice, which serve as the reference value for sufficient re-aromatisation, were derived from numerous analyses of not-from-concentrate apple juices, apple juices made from apple juice concentrate, and apple juice restoration aromas. In addition to the average quantitative composition of apple juice aroma, the natural ranges of variation in the contents of the individual aroma compounds were also determined and taken into account. Furthermore, technology- and storage-related changes in apple juice aroma and their influence on a possible assessment of the absolute aroma compound contents were investigated analytically.