Volatile constituents of fermented cider I.—Draught dry cider blend

An investigation of the volatile components of a draught cider using gas chromatography, mass spectrometry and infra‐red spectroscope has led to the definite identification of 43 components, a further 23 being tentatively reported. 2‐Phenylethanol, its esters and the short‐chain fatty acids are important organoleptic components; 4‐ethylguaujcol and 4‐ethylphenol give a heavy ‘cresol‐like’ characteristic and hexyl acetate, ethyl 2‐methylbutyrate and other low boiling esters contribute to the fruity character of the cider.