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Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider
Author(s) -
Wang H.,
Reitmeier C.A.,
Glatz B.A.,
Carriquiry A.L.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09673.x
Subject(s) - flavor , food science , pasteurization , preservative , chemistry , irradiation , sensory analysis , cardboard , sensory system , materials science , biology , physics , neuroscience , nuclear physics , composite material
Trained panelists evaluated the sensory characteristics of 4 kinds of apple ciders: untreated, pasteurized, and irradiated at 2 or 4 kGy. A mixed model analysis was implemented. From among several realistic models, a mixed model without an interaction term was selected for fitting most of the sensory attributes studied. Irradiated ciders were lighter in color and had less apple flavor than untreated cider. Cider irradiated at both 2‐ and 4‐kGy doses contained more “cardboard‐like” flavor compared to untreated and pasteurized ciders. Consequently, “cardboard‐like” was a suitable term for the description of the specific off‐flavor in irradiated cider with preservative.