Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders

Sensory, Flavor, and Microbial Analyses of Raw, Pasteurized, and Irradiated Apple Ciders

Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. For the main effect of processing treatments, raw, pasteurized, and irradiated ciders were not different from each other in sweetness, sourness, astringe...

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Bibliographic Details
Published in:Journal of food science Vol. 70; no. 2; pp. S153 - S158
Main Authors: Yulianti, Fransiska, Reitmeier, Cherylla, Glatz, Bonita A, Boylston, Teeri
Format: Journal Article
Language:English
Published: Oxford, UK Blackwell Publishing Ltd 01-03-2005
Institute of Food Technologists
Subjects:
apple cider
apples
astringency
bacteria
Biological and medical sciences
esters
flavor
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
irradiation
Malus
pasteurization
potassium sorbate
sourness
sweetness
yeasts
Apple
Fruit
Analysis
Irradiation
apple cider
Cider
Flavor
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Summary:Ten trained descriptive panelists evaluated the sensory characteristics of raw, pasteurized, and irradiated apple cider, with and without sorbate. For the main effect of processing treatments, raw, pasteurized, and irradiated ciders were not different from each other in sweetness, sourness, astringency, and caramelized flavor. Irradiated cider had less apple flavor and lower ester content than raw cider. For the main effect of sorbate, the addition of sorbate (0.05%) increased sweetness. Irradiated cider had higher musty flavor than both raw and pasteurized ciders, and the addition of sorbate to irradiated cider further increased musty flavor. The addition of potassium sorbate to apple cider effectively reduced yeast and aerobic bacteria counts and minimized the degradation of several esters during irradiation.
Bibliography:http://dx.doi.org/10.1111/j.1365-2621.2005.tb07121.x
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ArticleID:JFDSS153
ObjectType-Article-2
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ObjectType-Feature-1
content type line 23
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb07121.x