2017 ASHS Annual Conference

In 2016, researchers at Washington State University (WSU) carried out sensory analysis of cider made from mechanically harvested ‘Brown Snout’ cider apples (Malus ×domestica) that had been stored at ambient conditions postharvest. In 2014 and 2015, ‘Brown Snout’ was hand harvested and mechanically harvested with an over-the-row small fruit harvester (Model OR0012, Littau Harvester Inc., Stayton, OR) at WSU Mount Vernon Northwestern Washington Research & Extension Center. In both years, three boxes of fruit (18 kg per box) from each plot were randomly selected for assessment of cider quality at harvest, after 2 weeks ambient storage (13.8 °C), and after 4 weeks ambient storage. Each year, juice was fermented with Lallemand DV-10 (Saccharomyces cerevisiae var. bayanus), sulfited for antimicrobial purposes utilizing potassium metabisulfite, and matured at 13.3 °C for 3 months. At the School of Food Science in Pullman, Washington the ciders were evaluated utilizing a trained panel (n=8). The panel was composed by individuals ranging in age from 25 to 59, with a mean age of 38, and of which 88% identified as female. The attributes that were evaluated included appearance, aroma, taste, flavor, mouthfeel, and aftertaste. A standard was prepared to illustrate each attribute and all attributes were evaluated along a 15-cm line scale, anchored at 1.5 and 13.5 cm. For formal evaluations, 30 mL of each cider sample (max of 8 samples per day; total of 24 samples) was presented in an ISO/INAO wine glass, coded with a 3-digit code, and capped with a petri dish to maintain aromas. Samples were presented monadically in a randomized, balanced serving order. Data were collected using Compusense Cloud (Guelph, ON). The sensorial impact of harvest method and storage time on cider quality was also evaluated utilizing the α-ASTREE II potentiometric electronic tongue. The electronic tongue included a 48-tray liquid automatic sampler system, seven liquid cross-selective taste sensors, and an Ag/AgCl reference electrode with a chemometrics software to perform analysis. The seven sensors detected sweetness, sourness, umami, saltiness, bitterness, metallic, and spiciness. Principal component analysis and calculation of discrimination index were carried out using Astree AphaSoft (version 12). Results of the study indicated that saltiness should be included as a taste attribute, that accurate monitoring of fermentation should occur at the level of replication, and that significant year to year variation in the sensory perception of cider warrants evaluation of cider for at least three years.