Abstract
SummaryIn this article, we present a new approach in solving the problem of selecting proper and excellent cider yeast. Eight different yeast strains commonly used in the cider industry were selected for this experiment. Different ciders were fermented by the yeasts. Sensory evaluation was conducted first. Then, aroma components were identified by the headspace‐solid phase microextraction–gas chromatography–mass spectrometry. Their contents were determined using quantitative standards with known amounts of target components and 2‐octanol as internal standards. A model of fuzzy comprehensive evaluation was established and used to assess and rank the cider‐making attributes of all eight yeast strains. Saccharomyces cerevisiae F14 was selected out of the eight yeasts for the best cider. The results suggest that the method described in this article is more accurate and objective than conventional methods.
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