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Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage

Crook, L.R., Boylston, T.D., Glatz, B.A.
Journal of agricultural and food chemistry 2004 v.52 no.23 pp. 6997-7004
apple cider, food irradiation, food storage, food preservatives, potassium sorbate, oxygen, nitrogen, storage conditions, storage quality, flavor, flavor compounds, food contamination, microbial contamination, yeasts, aerobes, bacteria, volatile organic compounds
Apple cider, with (0.1%) and without potassium sorbate, was packaged in polystyrene containers and exposed to three different gas environments: oxygen flush, nitrogen flush, and atmospheric air. To evaluate the effects of irradiation (2 kGy) and storage on flavor and microbial quality, these irradiated apple cider samples were compared to a control, unirradiated sample exposed to atmospheric air. Volatile compounds, soluble solids, titratable acidity, and microbiological counts were determined weekly throughout 7 weeks of refrigerated (4 degrees C) storage. Cider irradiated and stored in atmospheric air or nitrogen-flush environments had lower rates of loss for characteristic flavor volatiles compared to unirradiated apple cider and cider irradiated and stored in an oxygen-flush environment. The addition of potassium sorbate to the apple cider resulted in lower counts of yeasts and aerobic microorganisms, reduced fermentation of sugars to organic acids, and improved retention of volatile compounds characteristic of apple cider.