Mixed model analysis of sensory characteristics of irradiated apple cider

Abstract

Trained panelists evaluated the sensory characteristics of 4 kinds of apple ciders:untreated, pasteurized, and irradiated at 2 or 4 kGy. A mixed model analysis was implemented. From among several realistic models, a mixed model without an interaction term was selected for fitting most of the sensory attributes studied. Irradiated ciders were lighter in color and had less apple flavor than untreated cider. Cider irradiated at both 2- and 4-kGy doses contained more "cardboard-like" flavor compared to untreated and pasteurized ciders. Consequently, "cardboard-like" was a suitable term for the description of the specific off-flavor in irradiated cider with preservative.