Influence of Yeast Strain and Aging Time on Free Amino Acid Changes in Sparkling Ciders

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• 作者：Belé ; n Suá ; rez Valles ; Noem&iacute ; Palacios Garc&iacute ; a ; Roberto Rodr&iacute ; guez Madrera ; and Anna Picinelli Lobo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：August 10, 2005
• 年：2005
• 卷：53
• 期：16
• 页码：6408 - 6413
• 全文大小：66K
• 年卷期：v.53,no.16(August 10, 2005)
• ISSN：1520-5118

文摘

An analytical method for the determination of free amino acids in ciders is reported. It is based onhigh-performance liquid chromatography with an automatic precolumn derivatization with o-phthaldehyde and 3-mercaptopropionic acid and diode array detection. The method was applied tomonitor the amino acids during second fermentation of sparkling ciders. This paper reports theinfluence of yeast strains and aging time on the amino acid composition of sparkling ciders. Theapplication of principal component analysis enables the ciders to be differentiated on the basis of thetwo factors considered (yeast strain and aging time). The first principal component, which accountsfor 58% of the total variance, achieved the separation according to aging time with serine, glycine,alanine, valine, ornithine, leucine, and lysine as the most important variables. The second principalcomponent, accounting for 28% of the explained variance, is closely related to aspartic acid andasparagine and separates the samples according to the yeast strain.Keywords: Amino acids; HPLC; cider; yeast; aging time