@article{(Open Science Index):https://publications.waset.org/pdf/5533,
	  title     = {Aroma Composition and Polyphenol Content of Ciders Available in Latvian Market},
	  author    = {Rita Riekstina-Dolge and  Zanda Kruma and  Daina Karklina},
	  country	= {},
	  institution	= {},
	  abstract     = {Aroma forming volatiles are important components of
fermented beverages. The aim of current research is to evaluate the
volatile compounds and phenolic compounds of commercial ciders.
Volatile aroma compounds and TPC of seven commercial ciders
were determined. Extraction of aroma compounds was performed
using solid phase microextraction (DVB/Car/PDMS fibre). Analysis
of volatile aroma compounds was made using a Perkin Elmer Clarus
500 GC/MS. Total phenol content (TPC) was determined according
to the Folin-Ciocalteu spectrophotometric method and results were
expressed as gallic acid equivalents. The highest volatile compounds
were in apple ciders with pear flavor. The highest TPC and lower
content of volatile compounds were detected in French ciders.},
	    journal   = {International Journal of Agricultural and Biosystems Engineering},
	  volume    = {6},
	  number    = {7},
	  year      = {2012},
	  pages     = {533 - 537},
	  ee        = {https://publications.waset.org/pdf/5533},
	  url   	= {https://publications.waset.org/vol/67},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 67, 2012},
	}