Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

European Food Research and Technology (Impact Factor: 1.56). 08/2008; 227(4):1183-1190. DOI: 10.1007/s00217-008-0835-9


An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic,
adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic
and succinic acids, and a post-column buffer solution [5mmol/L p-toluensulfonic acid (p-TSA)+20mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis–tris)+100μmol/L sodium ethylenediaminetetraacetic
(EDTA-2Na)] was used to improve the sensitivity of detection. The average spiked recoveries for the ten organic acids ranged
from 82.9 to 127.9% with relative standard deviations of 1.44–4.71%. The linear ranges of determination were from 15 to 1,000mg/L
with correlation coefficients of 0.9995–0.9999. The metabolism of organic acids in cider, and the effect of nutrients including
diammonium phosphate (DAP), thiamine, biotin, niacinamide and pantothenic acid on their metabolism, were studied using this
method of analysis. We found that before cider brewing, additions of 200mg/L DAP and 0.3mg/L thiamine to apple juice concentrate
results in a high quality cider.


Available from: M.J. Robert Nout, Jul 16, 2015
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    • "Alternatively, the concentration of malic acid could be reduced by lactic acid bacteria (LAB) through malolactic conversion (MC) (Zhang et al., 2008). In wine making, malolactic fermentation (MLF) refers to the LAB-catalysed conversion of malic acid into lactic acid and CO 2 . "
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    International Journal of Food Science & Technology 05/2013; 48(5). DOI:10.1111/ijfs.12056 · 1.38 Impact Factor
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    ABSTRACT: The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.
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