Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

The impact of carbon dioxide and its interactions with fructose, acidity, polyphenol content and ethanol in model solutions of cider were investigated. Eight samples, with and without CO2 addition, were presented to a trained panel. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. Bitterness was not modified in the presence of CO2 while astringency increased. Sweetness decreased but only for samples with a higher sugar content. Finally, when samples contained gas, the difference in sourness was smaller between the two levels of acidity tested. The results also gave some indication of the way how fructose, acid, polyphenols and ethanol contribute to the sensory characteristics of cider.