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Quantitative sensory characterisation of, and distinction between, Argentine ciders

机译：阿根廷加工的定量感官表征和区别

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摘要

This work reports the quantitative sensorial characterisation of Argentine ciders from the Patagonia and Cuyo regions. Argentine cider has been undervalued by consumers in recent years - a challenge to which the academic and manufacturing sectors have risen. Sensory analysis characterised 17 large scale ('industrial') and one small scale ('artisanal') Argentine ciders. Some of the ciders had a fruity aroma with predominant apple notes, whereas others had unwanted sediment and sulphite odours. Based on the quantitative aroma results, the ciders were distinguished by principal components analysis (PCA) with two groups discriminated by the apple and sediment descriptors. The ciders were similarly characterised and distinguished by flavour. The work reported here can be used by cider producers to improve their products. (c) 2021 The Institute of Brewing & Distilling
机译：这项工作报告了来自巴塔哥尼亚和Cuyo地区的阿根廷胶的定量感觉表征。 近年来，阿根廷苹果酒被消费者被消费者低估了 - 学术和制造业升起的挑战。 感官分析表征了17个大规模（'工业'）和一个小规模（'工匠'）阿根廷CIDERS。 一些胶质剂具有果味香气，具有卓越的苹果票据，而其他胶质味道是不需要的沉积物和亚硫酸盐气味。 基于定量的香气结果，通过主要成分分析（PCA）来区分用苹果和沉积物描述符歧视的两组。 同样地表征并通过味道特征和特征。 这里报告的工作可以由加德生产商使用，以改善其产品。 （c）2021酿造和蒸馏研究所

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