บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Pasteurization alters the quality but not the acceptability of fresh apple cider

J.C. Scheerens, D.D. Miller and A. Sanchez-Vela

Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-197. pp. 269-270.

2002

บทคัดย่อ

Pasteurization Alters The Quality But not The Acceptability of Fresh Apples Cider

In response to new federal and state regulations, some apple (Malus domestica) growers and processors in eastern USA have adopted pasteurization as a means to ensure the microbiological safety of fresh (not fermented) apple cider. Because this heat-based process may denature naturally-occurring enzymes which affect cider color and flavor, cider makers have been concerned about the effect of pasteurization on the consumer acceptability of this economically important commodity. In a sensory evaluation trial, 331 judges recruited from the grneral populatiion of potential apple cider consumers compared fresh and pasteurized samples of a commercially blended cider. Results from triangle (discriminability) tests indicated that judges were adept at distinguishing differences among the two cider samples. Although consumers detected quality differences between samples, hedonic scores (2.7 and 2.6, respectively, corresponding to the descriptor “like moderately”) and preference frequencies (i.e., 149 and 158 panelists, respectively) for fresh and pasteurized ciders were nearly indentical. Similar results for hedonic ratings (rangs of 2.8 to 3.1) and preference tests (61:66) were uncovered in a second consumer trial involving 144 judges, primarily apple cider producers and their families, evaluating fresh and pasteurized samples of and in-house cider blend. In both tests, fresh ciders were characterized as being fresh, tart, apple like crosp and clean whereas pasteurized cuders were found to exhibit good flavor balance (i.e., to be more sweet than tart) and intensity. Overall, our data suggests that, although pasteurized ciders differ slightly in quality when compared to their fresh counterparts, these differenes are not likely to decrease consumer acceptance. Chemical analysis and QDA (trained panel) sensory evaluation of these products complemented the findings above.