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FLAVOUR RESEARCH AND THE CIDER INDUSTRY
Author(s) -
Williams A. A.
Publication year - 1974
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1974.tb06795.x
Subject(s) - flavour , chemistry , food science , biochemical engineering , microbiology and biotechnology , engineering , biology
The use of sulphur dioxide, inoculating with known yeasts and fermenting to dryness has solved many of the problems of the early cider industry leaving present day cider research to investigate the control of the final cider flavour. Before this can be accomplished it is essential to have detailed knowledge of the volatile and non‐volatile constituents of cider, the contribution these components make to the flavour, the bio‐synthetic pathways by which they are formed and the factors which affect the amounts produced. Research has already provided much analytical information and the use of threshold values enables useful data to be obtained on their flavour contribution. The approach of correlating taste panel data obtained on the cider in its entirety with the analytical data offers a means of supplementing this informaion. Our present knowledge of the biochemistry of cider components and the effect of environmental factors, together with information which can be drawn from other fields, encourages the belief that cider flavour could be controlled to a much greater degree than it is at present.