Entity

Time filter

Source Type


Symoneaux R.,University of Angers | Chollet S.,Lille Catholic University | Bauduin R.,Institute Francais des Productions Cidricoles | Le Quere J.M.,Reactivity | Baron A.,Reactivity
LWT - Food Science and Technology | Year: 2014

The impact of the degree of polymerization (DP) of procyanidins and its interactions with fructose, acidity and alcohol in a model solution of cider was investigated. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. At 750mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness. The medium DP (tetramer) of apple procyanidins was the most bitter and astringency increased with the DP. The impact of ethanol, fructose and acidity on the four sensory attributes was also examined. These results provide insights into how the components interact to produce the taste of cider. © 2014 Elsevier Ltd. Source


Symoneaux R.,Groupe ESA | Guichard H.,Institute Francais des Productions Cidricoles | Le Quere J.-M.,Reactivity | Baron A.,Reactivity | Chollet S.,Institute Regional agroalimentaire Charles Viollette 1026
Food Quality and Preference | Year: 2015

The objective of this work was to evaluate whether aroma-taste interactions could occur in cider due to cognitive interactions such as a dumping effect or a congruency phenomenon. Sixteen French ciders were selected with different organoleptic characteristics. Three different tasting conditions were compared in order to evaluate the presence of aroma interactions with taste. A trained panel was first asked to assess ciders, with and without a nose clip, on four attributes: sweetness, sourness, bitterness and astringency. Secondly, they had to score the same four attributes with seven aroma attributes added. It was shown that the perception of sweetness and astringency was modified in the presence of aroma. Ciders with fruity and caramel aromatic notes were perceived sweeter contrary to ciders with hay, animal and earthy notes, which were perceived less sweet. Moreover, the aroma interaction with sweetness was sugar concentration-dependent. It occurred only in cider containing around 40. g/L of sugar. Finally, ciders were perceived more astringent when tasted without wearing a nose clip. © 2015 Elsevier Ltd. Source


Renard C.M.G.C.,French National Institute for Agricultural Research | Renard C.M.G.C.,University of Avignon | Le Quere J.-M.,French National Institute for Agricultural Research | Bauduin R.,Institute Francais des Productions Cidricoles | And 4 more authors.
Food Chemistry | Year: 2011

Initial crushing and pressing operations have a major influence on the polyphenolic composition of apple juice, therefore, we have tested the impact of variations of this step using three cider apple cultivars of contrasting polyphenolic composition: Guillevic, Kermerrien and Dous Moen. Under inert atmosphere, increased temperature (between 5°C and 24°C), increased the extraction of procyanidins from fruit to juice. The crushed apples were also subjected to four conditions of oxidation: preserved from oxidation as above, short contact with air, short contact with air and mixing, long contact with air and mixing. Oxidation decreased the concentrations of native polyphenols in the juices, especially for flavan-3-ols. The golden colour of the juices was initially enhanced with increases in saturation C* and a shift of the hue angle from yellow to orange. However, for the highest oxidation state the colour became paler and more yellow. Bitterness and astringency decreased upon oxidation, probably due to increased retention of oxidised moieties. © 2010 Elsevier Ltd. Source


Villiere A.,College of the Atlantic | Villiere A.,University of Nantes | Arvisenet G.,College of the Atlantic | Arvisenet G.,University of Nantes | And 4 more authors.
Journal of the Institute of Brewing | Year: 2015

This study was performed to explore the relationships between some parameters of the French cider-making process and the odourant compounds of cider. Sixteen ciders were prepared on a pilot plant scale using experimental design and varying according to apple blends, pressing conditions, pre-fermentation clarification implementation and conditions, and biomass reduction during fermentation. Odourant compounds were extracted from final ciders by headspace solid-phase microextraction with a CAR/PDMS fibre, a method previously shown to provide extracts representative of the studied cider. Extracts were analysed by gas chromatography coupled with mass spectrometry and flame ionization detection. All of the parameters tested had at least a slight effect on the odourant composition and particularly on the esters, which bring fruity notes that are appreciated by consumers. Clarification and biomass reduction had a greater impact than apple blend and pressing conditions. This could be explained by the influence of the nitrogen content on fermentation rate and efficiency, which affects the production of secondary metabolites. Under the conditions tested, a juice obtained from a bitter blend of apples by a slow pressing of the pulp at low temperature, after 1h of cuvage, clarified by keeving and fermented without biomass reduction, produced a cider with the highest quantity of esters. These results could help cider-makers enhance product quality according to consumer expectations. Copyright © 2015 The Institute of Brewing & Distilling. Source


Guillermin P.,CNRS Research Institute on Horticulture and Seeds | Piffard B.,Institute Francais des Productions Cidricoles | Primault J.,Institute Francais des Productions Cidricoles | Dupont N.,Institute Francais des Productions Cidricoles | Gilles Y.,Institute Francais des Productions Cidricoles
Acta Horticulturae | Year: 2015

Monitoring during 12 years, a network of about twenty plots in commercial orchards was used to analyse the respective influence of soil, climate and trees load, on fruit quality at harvest for two important cultivars of cider apples: 'Douce Coëtligné' and 'Douce Moën'. A first analysis was conducted to compare the quality results of the two cultivars, to define the load levels and soil types able to explain some of the fruit variability, and to propose a first prediction of the quality at harvest according to growing conditions defined as combinations of cultivar × load × soil. It is shown that fruit load effect was often predominant. In a second step, the PLS method with cross-validation was used to predict the remaining variability of fruit quality around the previously defined reference value (depending on load and soil). At this stage, annual characteristics of climate from bud break to fruit ripening, were supposed to be the main factors able to modulate the reference value. Promising results were obtained with the cultivar 'Douce Moën' to estimate fruit weight, density and acidity of juice with a satisfactory quality of estimation. Source

Discover hidden collaborations