Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components
Ronan Symoneaux, Sylvie Chollet, Rémi Bauduin, J.M. Le Quéré, A. Baron
LWT
Abstract
The impact of the degree of polymerization (DP) of procyanidins and its interactions with fructose, acidity and alcohol in a model solution of cider was investigated. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness. The medium DP (tetramer) of apple procyanidins was the most bitter and astringency increased with the DP. The impact of ethanol, fructose and acidity on the four sensory attributes was also examined. These results provide insights into how the components interact to produce the taste of cider.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
degree of polymerization does not affect sweetness
“At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness”
degree of polymerization does not affect sourness
“At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness”
medium degree of polymerization causes bitterness
“The medium DP (tetramer) of apple procyanidins was the most bitter”