Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping

Cole, Elizabeth; Stewart, Amanda C.; Chang, E.; Lahne, Jacob

doi:10.1080/03610470.2022.2119535

Cited by 7 publications

(23 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sensory clustering of the cider samples is similar to that of Cole et al. (2022), which found similar sensory clusters of cider products that were noticeable to trained panelists as well as untrained consumers.…”

Section: Resultssupporting

confidence: 84%

“…Results of the hierarchical clustering relevant to intrinsic sensory characteristics are also described in Table 3, which summarizes trends in the discrimination of ciders according to the different sensory modalities. Sensory clustering of the cider samples is similar to that of Cole et al (2022), which found similar sensory clusters of cider products that were noticeable to trained panelists as well as untrained consumers.…”

Section: Overall Sensory Resultssupporting

confidence: 64%

“…Descriptive analysis (DA) is the “gold standard” of descriptive sensory research that utilizes trained panelists to create a meaningful “scientific” language for describing products (Heymann et al., 2014; Lawless & Heymann, 2010). DA has been used extensively to describe the sensory properties of a range of alcoholic beverages (Danner et al., 2018; Donaldson et al., 2012; Heymann & Ebeler, 2016; Lahne et al., 2019; Meilgaard et al., 1979; Noble et al., 1987; Senn et al., 2021; Souza Gonzaga et al., 2020) and recently has been used to describe limited sets of cider products (Cole et al., 2022; Littleson et al., 2022). Ultimately, the terms generated through DA become the framework for sensory lexicons, visual tools to be used by consumers and industry stakeholders or to be used in further consumer testing (Drake & Civille, 2003; Lawless & Civille, 2013; Spencer et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…To this date, researchers have made important contributions to understanding the objective sensory dimensions of US ciders and their origins (Alexander et al, 2018;Bingman et al, 2020;Cole et al, 2022;Kessinger et al, 2020;Littleson et al, 2022;Moss et al, 2021;Phetxumphou et al, 2020). Cider tannins, bitterness, and astringency are welldocumented components of the cider sensory experience that can impact the perception of sweetness and sourness (Lea & Arnold, 1978;Symoneaux et al, 2014Symoneaux et al, , 2015.…”

Section: Introductionmentioning

confidence: 99%

“…Littleson et al (2022) documented how sensory descriptors can vary significantly across ciders made according to different methods and with different apple varieties. Cole et al (2022) recently reported on descriptive terms that can be used to characterize ciders from the US state of Virginia. Recent research has also described how consumers use sensory terms to discriminate samples, discern their liking and disliking, and even to judge products based on cider packaging (Cairns et al, 2022;Kessinger et al, 2020;Phetxumphou et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Calvert

Neill

Stewart

et al. 2023

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Although alcoholic or "hard" cider is a beverage of growing popularity throughout the Northeastern and Mid-Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main objective of this research was to explore the sensory attributes that can be used to describe a large representative sample (N = 42 samples) of ciders from Virginia, Vermont, and New York, using classical descriptive analysis (DA). The secondary objective of the research was to determine if cider samples' sensory attributes differ based on extrinsic factors, such as style, packaging, and apple varieties. The study was conducted using a standard DA: 8 panelists were trained for 13 h to develop a lexicon of aroma, taste, and mouthfeel descriptors for 42 cider samples (15 single varietal ciders, 27 blended ciders). Then, subjects evaluated each cider in duplicate for all descriptive attributes in standard sensory-evaluation conditions. Results were analyzed to determine overall differences among the individual cider samples, geographic origins, cider styles, and packaging formats, as well as significant differences across individual attributes. Herein, we report on 29 attributes that can be used to discriminate cider samples, as well as a subset of attributes which differentiate ciders based on extrinsic product variables. These results provide a framework for describing ciders from the Northeast and Mid-Atlantic regions of the US, which may be further generalizable to other North American ciders. As well, these results highlight the potential for more descriptive, sensory-based style guidelines may inspire future research related to cider production practices and terroir.

show abstract

Section: Resultssupporting

confidence: 84%

Section: Overall Sensory Resultssupporting

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Calvert

Neill

Stewart

et al. 2023

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

Contextualizing hard cider flavor language and market position

Neill,

Lahne,

Calvert

et al. 2024

J Wine Econ

Self Cite

View full text Add to dashboard Cite

This paper investigates the market position of hard cider within the broader alcoholic beverage market. The first experiment identifies two distinct consumer segments—around 40% prioritize flavor attributes, while 53% prefer production information. The second experiment utilizes a basket- and expenditure-based choice experiment and a multiple discrete choice extreme value model to assess hard cider's standing among commonly consumed alcoholic beverages. Results reveal that hard cider is perceived as a complement to red and white wine but is independent from beer. The study suggests marketing hard cider in conjunction with white wine to capitalize on observed complementarity. Emphasizing the importance of addressing both consumer segments—those valuing flavor notes and those prioritizing production information—the research offers valuable insights for optimizing hard cider market strategies.

show abstract

Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States

Calvert,

Neill,

Stewart

et al. 2023

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

Alcoholic or "hard" cider is experiencing a resurgence in popularity, particularly throughout the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle to understand how consumers define and distinguish hard cider amongst the sea of options in the saturated alcoholic beverage market. This study aimed to explore consumer preferences of hard cider using a phenomenological, qualitative approach. The research comprised 14 focus groups with regular cider consumers (99 participants) throughout three leading cider producing states in the Northeast and Mid-Atlantic United States: Virginia, Vermont, and New York. All focus group sessions were subject to reflexive thematic analysis for themes broadly related to cider product preference and the cider-drinking experience. Results of the study suggest that cider preference is motivated largely by sensory quality in addition to various other factors including perceived health effects, regionality and proximity, the drinking occasion, and product information. Results also emphasize the importance of nostalgia in cider sensory experiences, as well as the role of social norms in consumer valuation of cider products. Overall, this research highlights diverse consumer preferences for cider, and serves as a framework for using qualitative research methods to explore consumer preferences in the food and beverage industries.

show abstract

Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping

Cited by 7 publications

References 27 publications

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Contextualizing hard cider flavor language and market position

Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States

Contact Info

Product

Resources

About