Impact of polyphenols on the headspace concentration of aroma compounds in apple cider

This study showed that the polyphenols had varying effects on aroma compound volatility in apple cider. The physicochemical characteristics and spatial conformation of polyphenols and aroma compounds influenced the magnitude of aroma-polyphenol interaction in apple cider. Understanding the effects of polyphenols on aroma release can improve the prediction of aroma profiles through chemical analysis, which assists cidermakers in improving the aroma quality of apple cider. © 2018 Society of Chemical Industry.