Skip to main content
Springer Nature Link
Log in

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

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

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 [5 mmol/L p-toluensulfonic acid (p-TSA) + 20 mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis–tris) + 100 μmol/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 1,000 mg/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 200 mg/L DAP and 0.3 mg/L thiamine to apple juice concentrate results in a high quality cider.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Lawless HT, Horne J, Giasi A (1996) Astringency of organic acids is related to pH. Chem Senses 21:397–403

    Article  CAS  Google Scholar 

  2. Herrero M, Luis A, Diaz GM (2003) The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation. J Agric Food Chem 51:3455–3459

    Article  CAS  Google Scholar 

  3. Whiting RA, Coggins (1960) Organic acid metabolism in cider and perry fermentations. III -Keto-acids in cider-apple juices and ciders. J Sci Food Agric 11:705–709

    Article  CAS  Google Scholar 

  4. Whiting RA, Coggins (1960) Organic acid metabolism in cider and perry fermentations. II -Non-volatile organic acids of cider-apple juices and sulphited ciders. J Sci Food Agric 11:337–344

    Article  CAS  Google Scholar 

  5. Whiting GC (1976) Organic acid metabolism of yeasts during fermentation of alcoholic beverages—a review. J Inst Brew 82:84–92

    CAS  Google Scholar 

  6. Torija MJ, Beltran G, Novo M, Poblet M, Rozes N, Mas A, Guillamon JM (2003) Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity. J Agric Food Chem 51:916–922

    Article  CAS  Google Scholar 

  7. Lund BM, George SM, Franklin JG (1987) Inhibition of type A and type B (proteolytic) Clostridium botulinum by sorbic acid. Appl Environ Microbiol 53:935–941

    CAS  Google Scholar 

  8. Adams MR (1988) Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures. Int J Food Sci Technol 23:287–292

    CAS  Google Scholar 

  9. de Villiers A, Lynen F, Crouch A, Sandra P (2004) Development of a solid-phase extraction procedure for the simultaneous determination of polyphenols, organic acids and sugars in wine. Chromatographia 59:403–409

    Article  Google Scholar 

  10. Blanco Gomis D, Moran Gutierrez MJ, Gutierrez Alvarez MD, Mangas Alonso JJ (1988) Application of HPLC to characterization and control of individual acid in apple extracts and ciders. Chromatographia 25(12):1054–1058

    Article  CAS  Google Scholar 

  11. Chen J, Brett PP, Melissa JZ (1997) Analysis of organic acids in industrial samples comparison of capillary electrophoresis and ion chromatography. J Chromatogr A 781:205–213

    Article  CAS  Google Scholar 

  12. Ming-Hua Y, Youk-Meng C (2001) A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods. Food Chem 75:101–108

    Article  Google Scholar 

  13. Kerem Z, Bravdo B, Shoseyov O, Tugendhaft Y (2004) Rapid liquid chromatography– ultraviolet determination of organic acids and phenolic compounds in red wine and must. J Chromatogr A 1052:211–215

    Article  CAS  Google Scholar 

  14. Saccani G, Gherardi S, Trifiro A, Soresi Bordini C, Calza M, Greddi C (1995) Use of ion chromatography for the measurement of organic acids in fruit juices. J Chromatogr A 706:395–403

    Article  CAS  Google Scholar 

  15. Guillén DA, Barroso CG, Zorro L, Carrascal V, Pérez-Bustamante JA (1998) Organic acids analysis in “Brandy de Jerez” by ion-exclusion chromatography, “post-column” buffering and conductimetric detection. Analysis 26:186–189

    Article  Google Scholar 

  16. Gao ZF, Fu CG (1994) Determination of organic acids by nonsuppressed ion exclusion chromatography with conductometric detection. Chin J An C 22(12):1234–1237

    CAS  Google Scholar 

Download references

Acknowledgment

Authors are grateful to Shimadzu Corp. (Japan) for providing organic acids standards.

Author information

Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Qinghua Donglu 17, Haidian District, Beijing, China

    Hong Zhang, Feng Zhou, Baoping Ji, Qiang Fang & Zhiwei Yang

  2. Laboratory of Food Microbiology, Wageningen University, P. O. Box 8129, 6700 EV, Wageningen, The Netherlands

    Rob M. J. Nout

Authors
  1. Hong Zhang
    View author publications

    You can also search for this author inPubMed Google Scholar

  2. Feng Zhou
    View author publications

    You can also search for this author inPubMed Google Scholar

  3. Baoping Ji
    View author publications

    You can also search for this author inPubMed Google Scholar

  4. Rob M. J. Nout
    View author publications

    You can also search for this author inPubMed Google Scholar

  5. Qiang Fang
    View author publications

    You can also search for this author inPubMed Google Scholar

  6. Zhiwei Yang
    View author publications

    You can also search for this author inPubMed Google Scholar

Corresponding authors

Correspondence to Feng Zhou or Baoping Ji.

Additional information

F. Zhou and B. Ji contributed equally to this work.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zhang, H., Zhou, F., Ji, B. et al. Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method. Eur Food Res Technol 227, 1183–1190 (2008). https://doi.org/10.1007/s00217-008-0835-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-008-0835-9

Keywords