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FOLIAR NITROGEN APPLICATION INCREASES FLAVOR VOLATILES AND PRECURSORS, SENSORY PERCEPTION, AND YEAST ASSIMILABLE NITROGEN CONCENTRATION IN HARD APPLE CIDER

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2024-09-05
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Abstract

Aromatic volatile compounds are a crucial component of hard apple (Malus ×domestica Borkh.) cider aroma and flavor. Nitrogen is a key element in the biosynthesis of amino acids and ammonium which are the primary precursors of aromatic volatile compounds. In this experiment, nitrogen-rich urea fertilizer was applied to cider apple trees of the cultivars ‘Ellis Bitter’ and ‘Harry Masters Jersey’ to create low (3 weekly applications), high (5 weekly applications), and control (0 applications) treatments. Fermentation kinetics, initial yeast assimilable nitrogen (YAN) content, amino acid content, ester content, and fatty acid content in ciders increased with the number of applications; however, higher alcohols showed a mixed relationship in the cultivar ‘Ellis Bitter’. Sensory differences among treatments were discernable by untrained panelists. Foliar urea applications can grant additional avenues for cider customization but fertilization with the intention to maintain tree health or YAN content can influence aromatic properties.

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100 pages

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Date Issued

2023-08

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Keywords

Apples; Aromatic Flavor Volatiles; Aromatic Profile; Cider; Fermentation; Foliar Nitrogen

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Union Local

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Committee Chair

Peck, Gregory

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Committee Member

Mansfield, Anna

Degree Discipline

Horticulture

Degree Name

M.S., Horticulture

Degree Level

Master of Science

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Government Document

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Attribution 4.0 International

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dissertation or thesis

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