Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy

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

“…For example, Littleson et al. (2022) included the terms “chemical,” “alcohol,” and “nail polish remover,” all of which culminate to form the current panel's definition of “solvent” (see Table 2). More researchers have also utilized diverse sweetness‐related terms, such as “candied,” “maple syrup,” and “honey” to describe different types of sweetness in cider products (Kessinger et al., 2020; Phetxumphou et al., 2020), which are similar to the current panel's use of “caramelized sugar,” “candy,” and “sweet.” This consistency across various studies in the terms used to describe the sensory space of cider from the US is valuable for developing a sensory lexicon that is relevant to industry needs.…”

“…Traditionally, cider quality and typicity has been thought to originate from some combination of geographic origin, apple varieties, and production methods (Lea, 2008; Proulx & Nichols, 1980). American cider products from the US, however, can be made using extremely diverse production methods and types of apples that are not yet tied to geographic regions, and which can have important implications for cider sensory quality (Littleson et al., 2022; Merwin et al., 2007; Rosend et al., 2019). Thus, more research is needed to confirm long‐held beliefs about how place also plays into sensory quality, typicity, and terroir for American cider specifically (Brennan, 2019; Lea, 2008; Pucci & Cavallo, 2021).…”

“…To explore common beliefs (Lea, 2008; Proulx & Nichols, 1980) and prior research findings on the broad effects of apples varieties on sensory quality (del Campo et al., 2006; Keller et al., 2004; Littleson et al., 2022; Nicolini et al., 2018; Rosend et al., 2019), Figure 4 shows the PCA factor plot from Figure 2b colored and labeled to highlight single varietal ciders and the apples used to make them. Though cider can be made according to many different production practices that can heavily influence sensory quality, this visualization highlights how ciders made using a blend of apples and those made using only one apple variety can be different.…”

“…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.…”

“…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).…”