Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction

Abstract

Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

Keywords: 2-Phenylethyl acetate (PubChem CID:7654); Check-All-That-Apply; Consumers; Decanoic acid (PubChem CID:2969); Ethyl 2-Methylbutyrate (PubChem CID:24020); Ethyl decanoate (PubChem CID:8048); Ethyl octanoate (PubChem CID:7799); Ethyl tetradecanoate (PubChem CID:31283); Ice cider; Isoamyl acetate (PubChem CID:31276); Malus domestica; Octanoic acid (PubChem CID:379); Saccharomyces bayanus.