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Sensory Elements of Cider
Taste, Mouthfeel, Flavor, Aroma
Charles McGonegal & Gary Awdey
CiderCon 2015
Chicago, IL
Methodology
•  A series of spiked samples to highlight
elements
– First Flight : Taste and Mouthfeel
– Short Break
– Second Flight : Aroma and Flavor
•  Keep your Reference Sample!
– Request more reference as needed
– We’ll tell you which other samples to keep
•  Taste as for wine
– Swirl, Sniff, Slurp, Chew
– Bread & water for palate cleansing
Reference
•  ‘New World’ Cider (BCJP ‘Common’ Cider)
– Dessert & Culinary Apple Blend
– 5.5 %ABV
– 5.3 g/L titratable acidity.
– pH 3.64
– 330 mg/L Gallic Acid Equivalents
– Backsweetened to 2% RS with AJC
– <1.9 volumes CO2
Cider Simplified
Sour
Sweet
Bitter
Body
Astringent
Fruit
Aromas
Ferment
Aromas
Aging
Aromas
Taste & Mouthfeel
•  Taste
– Tastebud driven
– Sweet, Sour, Bitter
•  Mouthfeel
– Texture experience
– Body : viscosity
– Astringent : friction, pucker, velvety
Taste & Mouthfeel
•  Reference
•  Sample 1 X Reference
•  Sample 2 X Reference
Taste & Mouthfeel
•  Sample 0 = Reference
•  Sample 1 = Malic Acid
•  Sample 2 = Carbonic Acid
O=C=O
Taste & Mouthfeel
•  Sample 3 X Reference
•  Sample 4 X Reference
Taste & Mouthfeel
•  Sample 3 = Ethyl Alcohol
•  Sample 4 = Sucrose
Taste & Mouthfeel
•  Sample 5 X Reference
•  Sample 6 X Reference
Taste & Mouthfeel
•  Sample 5 = quinine
•  Sample 6 = apple polyphenols
Chlorogenic Acid
Phloridzin Epicatechin
Procyanidin
n=2
Break
•  Stretch
•  Snack – refresh palate
•  Socialize
•  10 minutes
Aroma & Flavor
•  Aroma
– Olfactory
– Volatile compounds
•  Flavor
– Aroma Experienced in the Mouth
Cider Standardized
Aroma & Flavor
•  Carbonyls
– Sample 7
– Sample 8
– Sample 9
– Sample 10
•  Aroma Overlays
– Sample 11
– Sample 12
– Sample 13
– Sample 14
•  N & S
– Sample 15
– Sample 16
– Sample 17
Aroma & Flavor
•  Sample 7 X Reference
•  Sample 8 X Reference
Aroma & Flavor
•  Ethyl Acetate
Aroma & Flavor
Ethyl Acetate
•  <50 ppm solution: indistinctly fruity, may
be a positive attribute
•  50-150 ppm: slightly sour, solventy
•  >150 ppm solution: harsh, sour,
reminiscent of nail polish remover at
higher concentration
•  Sample presented is 120ppm.
•  A component of vinegar (along with acetic
acid)
Aroma and Flavor
•  Ethyl Acetate Classified as volatile acidity
•  Temporary byproduct of normal
fermentation (in moderate levels)
•  A product of acetic acid and ethanol
(warning sign of acetification)
•  Directly from Zymomonas (bacteria),
especially in French cider
Aroma & Flavor
•  Sample 9 X Reference
Aroma & Flavor
•  Acetaldehyde
NADH NAD+
+O2
Aroma & Flavor
Acetaldehyde
•  Sensed as: Grassy taste, raw apple skins,
bruised apples, green apples
•  At higher levels it may be a sign of cider
sickness (Framboisé)
•  Reminiscent of banana peel or rotten
lemon
•  Produced from pyruvate intermediate
caused by Zymomonas infection
Aroma & Flavor
Acetaldehyde
– Zymomonas is resistant to SO2 treatment
– Stopped by pH less than 3.7 and lack of glucose/
fructose
– Zymomonas likes warm temperature 25-30
degrees C (77-86 degrees Fahrenheit)
Aroma & Flavor
•  Sample 10 X Reference
Aroma & Flavor
•  Diacetyl
Aroma & Flavor
Diacetyl
•  Yeast product at higher temperature
•  Product of lactic acid bacteria
Aroma & Flavor
•  Sensed as: buttery, artificial butter flavor,
butterscotch flavor, rancid butter
•  0.2-0.4 ppm may round out flavor in some
ciders but there is no consensus on
desirability
•  Greater than that (especially above 1 ppm)
it becomes a clear detractor
•  Sample used is 2 ppm
Aroma & Flavor
•  Sample 11 X Reference
Aroma & Flavor
•  Fusel esters
Isoamyl Acetate
Phenylethyl Acetate
PhenylalanineLeucine Valine Threonine
E)-2-octenoic acid
ethyl ester
Propyl Acetate
Amyl Acetate
Aroma & Flavor
Fusel Esters
•  Fusel esters are produced by yeast during
fermentation.
•  Several yeasts are offered by various
suppliers to enhance this character
•  Acetates added as “natural flavor” blur the
lines between cider as a craft product and
manufactured commodity
•  Sample presented is a blend of propyl,
amyl, isoamyl and phenethyl acetates
Aroma & Flavor
•  Sample 12 X Reference
Aroma & Flavor
•  Ethyl Phenolics
Chlorogenic Acid
p-ethylphenol
p-ethylcatechol
p-ethylguaiacol
Aroma & Flavor
“The 4-Es”
•  4-ethyl phenol (plastic Band-Aid, mothballs,
dog feces) 500 ppb
•  4-ethyl guaiacol (smoky ham, clove, spicy)
1 PPM
•  4-ethyl catechol (barnyard, horse blanket) 2
2 ppm
•  Commonly found in English West Country
style ciders
Aroma & Flavor
“The 4-Es”
•  Produced by lactobacillus
•  Legal caveat: It is starting to be more
apparent which bacilli produce more
desirable results. However the only
bacteria currently approved by the TTB for
MLF in wine is Oenococcus oeni (nee
Leuconostoc oeni).
Aroma & Flavor
•  Sample 13 X Reference
Aroma & Flavor
•  Fruity Oils
Hexanol
Butanol Amyl Alcohol
Isoamyl Alcohol
Hexenal
Hexenol
Ethyl Acetate
Aroma & Flavor
•  Sample 14 X Reference
•  Interactive!
•  Add the contents of the vial to the base a little
at a time
•  Where do you like it? ¼, ½, all of it?
Aroma & Flavor
•  Barrel Extract
Furans
Toast / Sweet
Vanillin
Vanilla / Wood
Eugenol
Cresol
Spice / Smoke Whiskey
Lactone
Coconut / Wood
Aroma & Flavor
•  Sample 15 X Reference
Aroma & Flavor
•  Mouse
Lysine
Acetyl tetrahydropyridine
Acetaldehyde
Aroma & Flavor
Mousiness
•  At near-threshold levels it reminds some
people of Cheerios (toasted oat cereal)
•  At higher levels it reminds people of the
bottom of a rodent cage or wet animal fur
•  A serious fault in cider when detected
Aroma & Flavor
Mousiness
•  Ability to detect mousiness varies greatly
from person to person
•  Potentially a source of significant
disagreement between people evaluating
cider
Aroma & Flavor
Mousiness
• Source: Lysine non-thermal Malliard products
• Stable at low pH (high acid)
• Volatile at higher pH (reduced acid)
• Volatilizes to various degrees in saliva in the mouth
Aroma & Flavor
Mousiness
•Not caused by brettanomyces but related to
conditions that favor brett:
• Oxygenation poor handling or storage
conditions
• Low SO2
-Not enough added
-No free SO2 remaining due to being bound by products of
excessive amount of rotten fruit
Aroma & Flavor
Mousiness
Baking soda mouth rinse
-Temporarily increases sensitivity to
mousiness for most people by raising pH of
the mouth
-Useful in competitions in verifying presence
of mousiness during judging (and settling
disagreement)
-No special recipe—just a small spoon of
baking soda stirred into a glass of water.
Aroma & Flavor
•  Sample 16 X Reference
•  Sample 17 X Reference
Aroma & Flavor
•  Sulfur Faults
Sulfite
Sulfur Dioxide
Diethyl Disilfide
Thio Esters

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Sensory evaluation of cider rev 2015

  • 1. Sensory Elements of Cider Taste, Mouthfeel, Flavor, Aroma Charles McGonegal & Gary Awdey CiderCon 2015 Chicago, IL
  • 2. Methodology •  A series of spiked samples to highlight elements – First Flight : Taste and Mouthfeel – Short Break – Second Flight : Aroma and Flavor •  Keep your Reference Sample! – Request more reference as needed – We’ll tell you which other samples to keep •  Taste as for wine – Swirl, Sniff, Slurp, Chew – Bread & water for palate cleansing
  • 3. Reference •  ‘New World’ Cider (BCJP ‘Common’ Cider) – Dessert & Culinary Apple Blend – 5.5 %ABV – 5.3 g/L titratable acidity. – pH 3.64 – 330 mg/L Gallic Acid Equivalents – Backsweetened to 2% RS with AJC – <1.9 volumes CO2
  • 5. Taste & Mouthfeel •  Taste – Tastebud driven – Sweet, Sour, Bitter •  Mouthfeel – Texture experience – Body : viscosity – Astringent : friction, pucker, velvety
  • 6. Taste & Mouthfeel •  Reference •  Sample 1 X Reference •  Sample 2 X Reference
  • 7. Taste & Mouthfeel •  Sample 0 = Reference •  Sample 1 = Malic Acid •  Sample 2 = Carbonic Acid O=C=O
  • 8. Taste & Mouthfeel •  Sample 3 X Reference •  Sample 4 X Reference
  • 9. Taste & Mouthfeel •  Sample 3 = Ethyl Alcohol •  Sample 4 = Sucrose
  • 10. Taste & Mouthfeel •  Sample 5 X Reference •  Sample 6 X Reference
  • 11. Taste & Mouthfeel •  Sample 5 = quinine •  Sample 6 = apple polyphenols Chlorogenic Acid Phloridzin Epicatechin Procyanidin n=2
  • 12. Break •  Stretch •  Snack – refresh palate •  Socialize •  10 minutes
  • 13. Aroma & Flavor •  Aroma – Olfactory – Volatile compounds •  Flavor – Aroma Experienced in the Mouth
  • 15. Aroma & Flavor •  Carbonyls – Sample 7 – Sample 8 – Sample 9 – Sample 10 •  Aroma Overlays – Sample 11 – Sample 12 – Sample 13 – Sample 14 •  N & S – Sample 15 – Sample 16 – Sample 17
  • 16. Aroma & Flavor •  Sample 7 X Reference •  Sample 8 X Reference
  • 17. Aroma & Flavor •  Ethyl Acetate
  • 18. Aroma & Flavor Ethyl Acetate •  <50 ppm solution: indistinctly fruity, may be a positive attribute •  50-150 ppm: slightly sour, solventy •  >150 ppm solution: harsh, sour, reminiscent of nail polish remover at higher concentration •  Sample presented is 120ppm. •  A component of vinegar (along with acetic acid)
  • 19. Aroma and Flavor •  Ethyl Acetate Classified as volatile acidity •  Temporary byproduct of normal fermentation (in moderate levels) •  A product of acetic acid and ethanol (warning sign of acetification) •  Directly from Zymomonas (bacteria), especially in French cider
  • 20. Aroma & Flavor •  Sample 9 X Reference
  • 21. Aroma & Flavor •  Acetaldehyde NADH NAD+ +O2
  • 22. Aroma & Flavor Acetaldehyde •  Sensed as: Grassy taste, raw apple skins, bruised apples, green apples •  At higher levels it may be a sign of cider sickness (Framboisé) •  Reminiscent of banana peel or rotten lemon •  Produced from pyruvate intermediate caused by Zymomonas infection
  • 23. Aroma & Flavor Acetaldehyde – Zymomonas is resistant to SO2 treatment – Stopped by pH less than 3.7 and lack of glucose/ fructose – Zymomonas likes warm temperature 25-30 degrees C (77-86 degrees Fahrenheit)
  • 24. Aroma & Flavor •  Sample 10 X Reference
  • 26. Aroma & Flavor Diacetyl •  Yeast product at higher temperature •  Product of lactic acid bacteria
  • 27. Aroma & Flavor •  Sensed as: buttery, artificial butter flavor, butterscotch flavor, rancid butter •  0.2-0.4 ppm may round out flavor in some ciders but there is no consensus on desirability •  Greater than that (especially above 1 ppm) it becomes a clear detractor •  Sample used is 2 ppm
  • 28. Aroma & Flavor •  Sample 11 X Reference
  • 29. Aroma & Flavor •  Fusel esters Isoamyl Acetate Phenylethyl Acetate PhenylalanineLeucine Valine Threonine E)-2-octenoic acid ethyl ester Propyl Acetate Amyl Acetate
  • 30. Aroma & Flavor Fusel Esters •  Fusel esters are produced by yeast during fermentation. •  Several yeasts are offered by various suppliers to enhance this character •  Acetates added as “natural flavor” blur the lines between cider as a craft product and manufactured commodity •  Sample presented is a blend of propyl, amyl, isoamyl and phenethyl acetates
  • 31. Aroma & Flavor •  Sample 12 X Reference
  • 32. Aroma & Flavor •  Ethyl Phenolics Chlorogenic Acid p-ethylphenol p-ethylcatechol p-ethylguaiacol
  • 33. Aroma & Flavor “The 4-Es” •  4-ethyl phenol (plastic Band-Aid, mothballs, dog feces) 500 ppb •  4-ethyl guaiacol (smoky ham, clove, spicy) 1 PPM •  4-ethyl catechol (barnyard, horse blanket) 2 2 ppm •  Commonly found in English West Country style ciders
  • 34. Aroma & Flavor “The 4-Es” •  Produced by lactobacillus •  Legal caveat: It is starting to be more apparent which bacilli produce more desirable results. However the only bacteria currently approved by the TTB for MLF in wine is Oenococcus oeni (nee Leuconostoc oeni).
  • 35. Aroma & Flavor •  Sample 13 X Reference
  • 36. Aroma & Flavor •  Fruity Oils Hexanol Butanol Amyl Alcohol Isoamyl Alcohol Hexenal Hexenol Ethyl Acetate
  • 37. Aroma & Flavor •  Sample 14 X Reference •  Interactive! •  Add the contents of the vial to the base a little at a time •  Where do you like it? ¼, ½, all of it?
  • 38. Aroma & Flavor •  Barrel Extract Furans Toast / Sweet Vanillin Vanilla / Wood Eugenol Cresol Spice / Smoke Whiskey Lactone Coconut / Wood
  • 39. Aroma & Flavor •  Sample 15 X Reference
  • 40. Aroma & Flavor •  Mouse Lysine Acetyl tetrahydropyridine Acetaldehyde
  • 41. Aroma & Flavor Mousiness •  At near-threshold levels it reminds some people of Cheerios (toasted oat cereal) •  At higher levels it reminds people of the bottom of a rodent cage or wet animal fur •  A serious fault in cider when detected
  • 42. Aroma & Flavor Mousiness •  Ability to detect mousiness varies greatly from person to person •  Potentially a source of significant disagreement between people evaluating cider
  • 43. Aroma & Flavor Mousiness • Source: Lysine non-thermal Malliard products • Stable at low pH (high acid) • Volatile at higher pH (reduced acid) • Volatilizes to various degrees in saliva in the mouth
  • 44. Aroma & Flavor Mousiness •Not caused by brettanomyces but related to conditions that favor brett: • Oxygenation poor handling or storage conditions • Low SO2 -Not enough added -No free SO2 remaining due to being bound by products of excessive amount of rotten fruit
  • 45. Aroma & Flavor Mousiness Baking soda mouth rinse -Temporarily increases sensitivity to mousiness for most people by raising pH of the mouth -Useful in competitions in verifying presence of mousiness during judging (and settling disagreement) -No special recipe—just a small spoon of baking soda stirred into a glass of water.
  • 46. Aroma & Flavor •  Sample 16 X Reference •  Sample 17 X Reference
  • 47. Aroma & Flavor •  Sulfur Faults Sulfite Sulfur Dioxide Diethyl Disilfide Thio Esters