Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

The analysis of cider phenolics

A G Lea

    Annales De La Nutrition Et De L'Alimentation
    |January 1, 1978
    PubMed
    Summary
    This summary is machine-generated.

    This study identifies procyanidins as the key compounds responsible for cider

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    The influence of the polyphenols of cider on plasmin and plasminogen activators.

    British journal of haematology·1985
    Same author

    The phenolics of ciders: oligomeric and polymeric procyanidins.

    Journal of the science of food and agriculture·1978
    See all related articles

    Area of Science:

    • Food Chemistry
    • Analytical Chemistry
    • Sensory Science

    Background:

    • Cider's bitterness and astringency are crucial sensory attributes.
    • Procyanidins are the primary phenolic compounds contributing to these traits.
    • Existing tannin analysis methods do not isolate procyanidins.

    Purpose of the Study:

    • To develop methods for isolating and characterizing procyanidins in cider.
    • To correlate specific procyanidin structures with bitterness and astringency.
    • To assess procyanidin changes during cider processing.

    Main Methods:

    • Isolation of procyanidins using Sephadex LH-20 adsorption.
    • Separation of individual procyanidins via counter-current distribution.
    • Structural analysis of procyanidin polymers.

    Related Experiment Videos

  • Sensory panel evaluation of isolated fractions.
  • Analytical chromatography to monitor processing effects.

    • Main Results:

    • Ciders contain procyanidin polymers up to heptameric, mainly epicatechin-based.
    • Bitterness is linked to oligomeric procyanidins; astringency to polymeric ones.
    • Gelatin fining can reduce significant procyanidins by 20%.
    • DDS diffuser extraction can increase procyanidin content.

    Conclusions:

    • Novel methods allow detailed procyanidin analysis in cider.
    • Understanding procyanidin-structure-sensory relationships is key.
    • Processing steps significantly impact desirable procyanidin levels, crucial for English cider production given apple supply limitations.