publication . Conference object . 2015

The Color of Cider : cider color preference and cider consumption

Symoneaux, Ronan; Poupard, Pascal; Bauduin, Remi; Guyot, Sylvain; Le Quéré, Jean-Michel;
Open Access English
  • Published: 23 Aug 2015
  • Publisher: HAL CCSD
Abstract
French cider is a slightly alcoholic beverage resulting from the fermentation of cider apples. Identify cider sensory drivers of preference is full of interest for professionals who try to find new consumers to increase cider market and would like to better segment it. Among the sensory characteristics such as sweetness, sourness, astringency and bitterness, the color of cider is understudied. It runs from a pale yellow to an oran ge and brownish cider but can also runs from orange to rosé when red flesh apple are used for a new range of ciders. Two experimental designs were used in order to asse ss the impact of hue (h) and saturation (c) on the cider consumers...
Subjects
free text keywords: color liking, familiarity, cider, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Ingénierie des aliments, Food engineering, cider;color liking;familiarity, modèle expérimental, indice de saturation, caractérisation sensorielle, test consommateur, profil de consommation, couleur de l'aliment, jus de pomme, cidre
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