Quantitative sensory characterisation of, and distinction between, Argentine ciders

This work reports the quantitative sensorial characterisation of Argentine ciders from the Patagonia and Cuyo regions. Argentine cider has been undervalued by consumers in recent years ‐ a challenge to which the academic and manufacturing sectors have risen. Sensory analysis characterised 17 large s...

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Bibliographic Details
Published inJournal of the Institute of Brewing Vol. 127; no. 3; pp. 273 - 285
Main Authors Uthurry, Carlos A., Caponi, Ana M., Hough, Guillermo E.
Format Journal Article
LanguageEnglish
Published London Wiley Subscription Services, Inc 2021
Subjects
Argentine ciders
Aroma
Breweries
Brewing
Cider
Distillation
Flavor
Flavors
Manufacturing industry
Odors
Patagonia
Principal components analysis
sensory analysis
Sensory evaluation
Upper Valley of the Río Negro and Neuquén
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Summary:This work reports the quantitative sensorial characterisation of Argentine ciders from the Patagonia and Cuyo regions. Argentine cider has been undervalued by consumers in recent years ‐ a challenge to which the academic and manufacturing sectors have risen. Sensory analysis characterised 17 large scale (‘industrial') and one small scale (‘artisanal’) Argentine ciders. Some of the ciders had a fruity aroma with predominant apple notes, whereas others had unwanted sediment and sulphite odours. Based on the quantitative aroma results, the ciders were distinguished by principal components analysis (PCA) with two groups discriminated by the apple and sediment descriptors. The ciders were similarly characterised and distinguished by flavour. The work reported here can be used by cider producers to improve their products. © 2021 The Institute of Brewing & Distilling
ISSN:0046-9750
2050-0416
DOI:10.1002/jib.655