Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

- Polymerization degree impacts astringency and bitterness, not sweetness or sourness.
- Tetrameric apple procyanidins are more bitter than others at 750 mg/L.
- The degree of polymerization impacts astringency, which increases when DP increases.
- The impact of ethanol, fructose and acidity on the four sensory attributes is described.

The impact of the degree of polymerization (DP) of procyanidins and its interactions with fructose, acidity and alcohol in a model solution of cider was investigated. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness. The medium DP (tetramer) of apple procyanidins was the most bitter and astringency increased with the DP. The impact of ethanol, fructose and acidity on the four sensory attributes was also examined. These results provide insights into how the components interact to produce the taste of cider.