Lab measures as a proxy for sensory testing hard cider

This research tested flavor on 41 single-varietal hard ciders in the lab and with sensory taste panels. Lab tests are easier and less expensive than sensory analysis. We wanted to see if there were correlations between the two types of tests, especially since taste can vary from year to year, orchard to orchard. The poster shows both the laboratory and sensory variables on the same chart. The contribution of the lab (phenolics, ˚Brix and TA) and sensory (sweetness, acidity, bitterness, astringency) variables are balanced by giving each set equal weight in the analysis. This approach allows us to compare lab results on each apple variety with tasting results. We see in comparison that lab results may serve as a proxy for taste characteristics. Phenolics and ˚brix are perceived as astringency, bitterness and alcoholic strength. TA is perceived as acid. Of the 41 samples, Dabinette was the only cider that was perceived as more acidic than would be indicated by its TA. It had a high ˚brix (18), and high phenolics (2256). TA measured 1.6. We think this is a result of how flavors interact.