Could cider aroma modify cider mouthfeel properties?

Symoneaux, Ronan; Guichard, Hugues; Quéré, Jean-Michel Le; Baron, Alain; Chollet, Sylvie

doi:10.1016/j.foodqual.2015.04.004

Cited by 37 publications

(31 citation statements)

References 39 publications

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“… hydroxycinnamic acids can be precursors of volatile molecules involved in cider aroma. Symoneaux and colleagues studied the incidence of cider aroma on taste sensations and the effect of carbon dioxide on different matrix components of cider such as fructose, organic acids, phenols and ethanol together with the perceived sensory impression .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensorial characterisation of Argentine ciders

et al. 2019

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This work reports the physicochemical and sensorial characteristics of industrial and artisanal ciders from the Patagonia and Cuyo region of Argentina. Argentine cider has been undervalued by consumers in recent years and the academic and manufacturing sectors are looking to respond to this challenge . A novel sensorial panel for evaluating Argentine cider was developed, which to our knowledge is the first o f its kind for cider. Principal components analysis of the physicochemical data grouped the ciders by their manufacturing type (industrial or artisanal). Cluster analysis identified three groups of ciders defined by their alcohol and reducing sugar content. Most of the industrially made ciders were sweetened whereas the artisan ciders generally had the lowest sugar content. Correspondence analysis of the sensorial data revealed that the assessors found more differences in aroma than in taste. On tasting, alcoholic and oxidation notes differentiated 56.5 and 60.9% of the ciders respectively.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and sensorial characterisation of Argentine ciders

et al. 2019

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“…Due to the complexity of food products, only a few taste-aroma interaction studies have been conducted in real foods, such as whipped cream, milk, fruit juices, ciders, custards and cherry drinks [7,[27][28][29][30]. Although these studies moved taste-aroma interaction research into a more realistic matrix, the concentration ranges for both the odor and the taste component used in these studies was not always commercially relevant.…”

Section: Introductionmentioning

confidence: 99%

“…Although these studies moved taste-aroma interaction research into a more realistic matrix, the concentration ranges for both the odor and the taste component used in these studies was not always commercially relevant. This may be important since odor compounds have been shown to impact flavor perception at both subthreshold and suprathreshold concentrations, i.e., taste-aroma interactions have also been shown to be concentration dependent [29,[31][32][33]. The lack of studies in real food products over a concentration range comparable to those used in commercial products prevents a comprehensive understanding and utilization of such cross-modal interaction phenomena in real foods.…”

Section: Introductionmentioning

confidence: 99%

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

et al. 2018

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Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.

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“…Apple varieties and cider processing technology varies between countries, regions and producers around the world (1,2). However, there is a consensus that the fruity aroma of ciders, from esters and higher alcohols, is a significant indicator of quality (3)(4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

et al. 2018

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This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the process on the volatile composition contributing to the fruity aroma of cider. Potassium metabisulphite was added (150 and 300 mg/L) at three processing steps (a) crushed apple, (b) apple must and (c) final product. The SO2 added to the crushed apple either maintained or increased the fermentation rate, whereas the addition to the apple must slowed the fermentation rate. The addition of 300 mg/L of potassium metabisulphite to Golden Delicious apple must inhibited fermentation. The losses of volatile compounds varied from 23 to 46% and from 33 to 97% in all of the treatments with 150 and 300 mg/L of potassium metabisulphite, respectively. 3‐Methyl‐1‐butanol, acetaldehyde and ethyl ethanoate corresponded to >85% of the volatile compounds in the cider; 3‐methyl‐1‐butanol was not affected by the sulphur dioxide. Acetaldehyde showed the greatest reduction (>80%) with the addition of sulphur dioxide and ethyl ethanoate was reduced when the compound was added to the crushed apple and apple must. All of the interactions between the apple variety, the stage of SO2 addition and the concentration of SO2 showed significant negative impact on volatile compounds. © 2018 The Institute of Brewing & Distilling

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Could cider aroma modify cider mouthfeel properties?

Cited by 37 publications

References 39 publications

Physicochemical and sensorial characterisation of Argentine ciders

Physicochemical and sensorial characterisation of Argentine ciders

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

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