Abstract: 【Objective】The aim is to analyze the influence on different raw materials including apple juice concentration and ten varieties of fresh apple juices on volatile aroma compounds of ciders.【Method】Multivariate analysis was carried out by SPME/GC/MS to detect the major volatiles. 【Result】Significant principal components allowed the structure of the database to be visualized as a function of the raw material, that is, cider made from fresh apple juice versus cider made from apple juice concentrate. Feasible and robust discriminant rules could be used to classify the fresh and concentrated cider and the obtained classification was >93%. The most discriminating variables for typifying ciders according to their raw materials were 3-methyl-1-butyl acetate and ethyl acetate. The main volatile aroma compounds of ciders on the basis of cider varieties are 3-methyl-1- butyl acetate, 2-phenylethyl acetate, butyl acetate; ones of ciders on the basis of dessert and juice varieties were 1-hexanol, 1-butanol, haxanoic acid. 【Conclusion】We thus have an analytical tool to detect fraudulent practices.

Key words: fresh apple juice, apple juice concentrate, cider, volatile aroma compounds, raw material, Multivariate analysis