Could cider aroma modify cider mouthfeel properties?

Abstract

The objective of this work was to evaluate whether aroma–taste interactions could occur in cider due to cognitive interactions such as a dumping effect or a congruency phenomenon. Sixteen French ciders were selected with different organoleptic characteristics. Three different tasting conditions were compared in order to evaluate the presence of aroma interactions with taste. A trained panel was first asked to assess ciders, with and without a nose clip, on four attributes: sweetness, sourness, bitterness and astringency. Secondly, they had to score the same four attributes with seven aroma attributes added. It was shown that the perception of sweetness and astringency was modified in the presence of aroma. Ciders with fruity and caramel aromatic notes were perceived sweeter contrary to ciders with hay, animal and earthy notes, which were perceived less sweet. Moreover, the aroma interaction with sweetness was sugar concentration-dependent. It occurred only in cider containing around 40g/L of sugar. Finally, ciders were perceived more astringent when tasted without wearing a nose clip.