Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals
作者： Ronan Symoneaux , Sylvie Chollet , Corinne Patron , Remi Bauduin , Jean-Michel Le Quéré
DOI: 10.1016/J.LWT.2014.11.030
关键词:
摘要: Abstract A large experimental design containing 72 cider-like model solutions was developed in order to evaluate the impact of apple procyanidins, fructose, acid content and ethanol on four sensory attributes: bitterness, astringency, sweetness sourness. Based cider composition, this work investigated linear quadratic effects these quantitative factors interactions between them. The results underline role procyanidin (procyanidin profile concentration) cider, which highly impacts bitterness astringency but also affects Using an external validation based a evaluation by professionals, one predictive for each attribute is proposed.
elsevier.com
sci-hub.se 参考文章(22)
Sidney Addelman, Statistics for experimenters ,(1978)
R. Symoneaux, S. Chollet, R. Bauduin, J.M. Le Quéré, A. Baron, Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components Lwt - Food Science and Technology. ,vol. 57, pp. 28- 34 ,(2014) , 10.1016/J.LWT.2014.01.007
Mark A. Kelm, J. Chris Johnson, Rebecca J. Robbins, John F. Hammerstone, Harold H. Schmitz, High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phase. Journal of Agricultural and Food Chemistry. ,vol. 54, pp. 1571- 1576 ,(2006) , 10.1021/JF0525941
Carine Le Bourvellec, Jean-Michel Le Quere, Catherine M. G. C. Renard, Impact of noncovalent interactions between apple condensed tannins and cell walls on their transfer from fruit to juice: studies in model suspensions and application. Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 7896- 7904 ,(2007) , 10.1021/JF071515D
R. Symoneaux, A. Baron, N. Marnet, R. Bauduin, S. Chollet, Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration Lwt - Food Science and Technology. ,vol. 57, pp. 22- 27 ,(2014) , 10.1016/J.LWT.2013.11.016
Jane L Robichaud, Ann C Noble, Astringency and bitterness of selected phenolics in wine Journal of the Science of Food and Agriculture. ,vol. 53, pp. 343- 353 ,(1990) , 10.1002/JSFA.2740530307
Hanna Peleg, Karine Gacon, Pascal Schlich, Ann C Noble, Bitterness and astringency of flavan-3-ol monomers, dimers and trimers Journal of the Science of Food and Agriculture. ,vol. 79, pp. 1123- 1128 ,(1999) , 10.1002/(SICI)1097-0010(199906)79:8<1123::AID-JSFA336>3.0.CO;2-D
F. BROSSAUD, VERONIQUE CHEYNIER, ANN C. NOBLE, Bitterness and astringency of grape and wine polyphenols Australian Journal of Grape and Wine Research. ,vol. 7, pp. 33- 39 ,(2001) , 10.1111/J.1755-0238.2001.TB00191.X
Joseph M. Kamen, Francis J. Pilgrim, Norman J. Gutman, Beverley J. Kroll, Interactions of suprathreshold taste stimuli. Journal of Experimental Psychology. ,vol. 62, pp. 348- 356 ,(1961) , 10.1037/H0044534
Hélène Fontoin, Cédric Saucier, Pierre-Louis Teissedre, Yves Glories, Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution Food Quality and Preference. ,vol. 19, pp. 286- 291 ,(2008) , 10.1016/J.FOODQUAL.2007.08.004