Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties.

Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols.

Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.

Nine samples of Asturias cider have been analyzed for volatile, olfactometric, and sensorial profiles. The aromatic composition was mainly constituted by fusel alcohols and ethyl esters. Among the minor volatile compounds, fatty acids, volatile phenols, and alcohols were the main components.