Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Symoneaux, Ronan; Chollet, Sylvie; Patron, Corinne; Bauduin, Rémi; Quéré, Jean-Michel Le; Baron, Alain

doi:10.1016/j.lwt.2014.11.030

Cited by 15 publications

(13 citation statements)

References 18 publications

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“…In addition, ethanol enhanced the bitterness whereas fructose reduced it. This impact of polyphenol, and more precisely procyanidin, concentration has been clearly identified in cider as well as the enhancement by ethanol (Lea & Arnold, 1978;Symoneaux et al, 2015). Moreover, the suppressive effect of sugar, which leads to a decrease in bitterness in the presence of fructose, has been reported in numerous matrices (Burns & Noble, 1985;Calviño, García-Medina, Cometto-Muniz, Rodríguez, & de Fisiología, 1993;Hewson et al, 2009;Keast, 2008;Keast & Breslin, 2003;Lyman & Green, 1990;Panovska, Sediva, Jedelska, & Pokorny, 2008).…”

Section: Resultsmentioning

confidence: 85%

“…They were recruited specifically for previous experiments on the sensory characterization of procyanidins in a model cider , Symoneaux et al, 2015. They were informed about the products (procyanidins in hydro-alcoholic solution) they had to evaluate and they have given an informed consent.…”

Section: Panel Composition and Trainingmentioning

confidence: 99%

“…The quality of cider flavor, and particularly taste (sweetness, sourness, bitterness) and astringency, is a major issue for producers, who are looking for a better understanding of the role of each chemical constituent in these sensory mouthfeel perceptions. Recently, several works have been devoted to this topic (Symoneaux, Baron, Marnet, Bauduin, & Chollet, 2014;Symoneaux, Chollet, Bauduin, Le Qu er e, & Baron, 2014b;Symoneaux et al, 2015) completing the study of Lea and Arnold (1978) focusing on the bitterness and astringency of model cider solutions. These four works identified the effect of sugar, ethanol, acidity and polyphenols (in concentration and depending on the type of procyanidins) on the sensory mouthfeel perception.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Symoneaux¹,

Quérè²,

Baron³

et al. 2015

LWT - Food Science and Technology

Self Cite

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Section: Resultsmentioning

confidence: 85%

Section: Panel Composition and Trainingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Symoneaux¹,

Quérè²,

Baron³

et al. 2015

LWT - Food Science and Technology

Self Cite

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“…Sourness and bitterness perceptions were not modified by aroma. In cider, sugar, acid, ethanol and polyphenol composition determine cider sweetness (Symoneaux et al, 2015) but in some cases, due to cultivar selection, processes or blending, the aromatic profile could also modify the sweetness. Cider producers need to be aware of this particular point when they try to predict cider organoleptic properties from chemical composition.…”

Section: Resultsmentioning

confidence: 99%

“…Mastering the quality and the regularity of production needs a better understanding of the way cider components interact to construct the final sensory characteristics of cider flavor. Although the interactions in this matrix between sugars, acids, ethanol and procyanidins impacting sweetness, sourness, bitterness and astringency are documented (Lea & Arnold, 1978;Symoneaux, Baron, Marnet, Bauduin, & Chollet, 2014;Symoneaux, Chollet, Bauduin, Le Quéré, & Baron, 2014), the impact of the aromatic fraction on cider taste has not been reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

Could cider aroma modify cider mouthfeel properties?

Symoneaux¹,

Guichard

Quéré

et al. 2015

Food Quality and Preference

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Meta‐analysis of apple (Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production

VanderWeide

Nocker

Gottschalk

2022

Plants People Planet

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Societal Impact Statement The production of hard cider is a burgeoning industry in North America. However, traditional European cider‐specific apples are largely unsuitable for production in modern systems and have not been widely adopted. Evaluation of the biochemical variability in apples can provide a better characterization of varieties for use in hard cider production. Many varieties exhibited extensive variability in biochemical traits. Varieties with high phenolics and acidity displayed greater plasticity of these traits between seasons, which supports the concept of “vintage quality” and opens new marketing opportunities. This study provides valuable insight for apple producers to integrate cider‐specific and nonspecific varieties into their production systems. Summary The North American fermented beverage market has undergone extensive growth in the fermented apple juice (hard cider) sector over the last decade. Traditional hard cider producing regions such as England, France, and Spain have historically utilized cider‐specific apples that have desirable balances between sugar, organic acid, and phenolics. However, in North America, culinary apples (lower acidity and phenolics) are predominantly used, and information distinguishing the varieties with novel use for hard cider production is lacking. In this study, we evaluated variation of four major apple biochemical traits (total soluble solids, pH, titratable acidity, and total phenolics) as they relate to use for hard cider production by using a meta‐analysis approach. We analyzed the variation in cider quality traits across 47 published works and more than 800 unique apple varieties, including an additional analysis of 142 varieties from cider apple germplasms in the United States. The biochemical traits of many varieties exhibited plasticity, and the characterization of a subset of varieties using two cider classification system revealed that most belonged to the “sweet” or “sharp” (acidic) categories rather than “bitter” (high phenolic content). We also compared the classification of a subset of varieties from two US germplasm resources across two seasons and found varieties that have high percent phenolics and/or malic acid experienced greater biochemical plasticity and potential classification change across vintages. Ultimately, this work provides information regarding the variability in apple biochemical traits and also suggests a unique opportunity for producers to market “vintage” quality.

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Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Cited by 15 publications

References 18 publications

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Could cider aroma modify cider mouthfeel properties?

Meta‐analysis of apple (Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production

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