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

摘要

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.