Application of Sensory Analyses in the Development of a New Apple Cider

Abstract

The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ranking and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained assessors. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4. of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL -1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptability rate was 81.6%, with purchase intent of approximately 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives.

Pelatihan Secara Daring Mengenai Pembuatan Produk Minuman Fermentasi Di Sekolah Dian Harapan

“…Aromaaroma ini dapat diamati secara deskriptif maupun kuantitatif dengan menggunakan uji sensori. Aroma profile dari cider akan sangat bergantung dari bahan baku yang digunakan [5,7].…”

“…Hasil dari uji sensori dapat dilihat pada gambar. 3 Karakter rasa dari minuman fermentasi ditentukan oleh bahan baku dari minuman fermentasi [7]. Kulit lemon memiliki aroma yang enak tetapi juga memiliki rasa pahit yang khas yang disebabkan oleh kandungan limonene didalam kulit jeruk lemon.…”

Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

“…The formulations that obtained higher acceptance levels were submitted to physicochemical analysis. The purchase intent test was measured using a five-point structured scale (from 1 = definitely would not buy to 5 = definitely would buy) adapted from [24,25].…”

Effect of fining agents on the chemical composition and sensory properties of apple cider

“…Therefore, the potential of traditional winemaking fining agents to reduce turbidity in cider was investigated. While the influence of clarifying agents on the chemical composition of wines and fruit wines has been documented in many publications, describing the effects of bentonite, gelatin, PVPP, egg white, as well as casein [15][16][17], these publications primarily describe the effect of fining agents applied to cider before fermentation and do not address the application of the agents and post-fermentation effects on finished products [13,18]. The aim of this study was to assess the suitability of selected fining agents for cider production and to provide recommendations for the most appropriate agent based on the conducted analytical and sensory analyses.…”