Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider

• Published in: Journal of food science Vol. 68; no. 4; pp. 1498 - 1503
• Main Authors: Wang, H, Reitmeier, C.A, Glatz, B.A, Carriquiry, A.L
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-05-2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Alcoholic beverages and cider; apple cider; Apples; Biological and medical sciences; color; Fermented food industries; Food industries; Food irradiation; Food preservation; Food science; Fundamental and applied biological sciences. Psychology; irradiation; mixed model analysis; off flavors; pasteurization; sensory evaluation; Fruit; Physical dressing; apple cider; mixed model analysis; Sensory analysis; Cider; Off-flavours; Alcoholic beverage; Apple; sensory evaluation; Mixed model; Quality; Irradiation
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb09673.x

Trained panelists evaluated the sensory characteristics of 4 kinds of apple ciders: untreated, pasteurized, and irradiated at 2 or 4 kGy. A mixed model analysis was implemented. From among several realistic models, a mixed model without an interaction term was selected for fitting most of the sensory attributes studied. Irradiated ciders were lighter in color and had less apple flavor than untreated cider. Cider irradiated at both 2- and 4-kGy doses contained more “cardboard-like” flavor compared to untreated and pasteurized ciders. Consequently, “cardboard-like” was a suitable term for the description of the specific off-flavor in irradiated cider with preservative.