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 Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration Ronan Symoneaux 95c1b56dbb71ffc9004b5ee06cdc3057 groupe-esa.com ronan-symoneaux 1560027 293825-1560027 https://orcid.org/0000-0001-6792-8629 Alain A. Baron 832635-0 Nathalie Marnet 946462-0 Rémy Bauduin 1879897-0 Sylvie Chollet c8be240d0415eedc4a6d94ffcb033a50 junia.com sylvie-chollet 1146441 207770-1146441 https://orcid.org/0000-0003-1434-4114 https://www.idref.fr/145200612 Migration ProdInra 9e5ed7d56b52b3d4383123b1ffb42236 inrae.fr Region Bretagne; Region Pays de la Loire 2020-05-27 10:07:03 2025-09-17 08:52:02 2020-05-27 10:07:03 2014 inra_publicVise_local_SC contributor Migration ProdInra 9e5ed7d56b52b3d4383123b1ffb42236 inrae.fr CCSD hal-02632143 https://hal.inrae.fr/hal-02632143 symoneaux:hal-02632143 <i>LWT - Food Science and Technology</i>, 2014, 57 (1), pp.22-27. <a target="_blank" href="https://dx.doi.org/10.1016/j.lwt.2013.11.016">&#x27E8;10.1016/j.lwt.2013.11.016&#x27E9;</a> LWT - Food Science and Technology, 2014, 57 (1), pp.22-27. &#x27E8;10.1016/j.lwt.2013.11.016&#x27E9; INRA - Institut national de la recherche agronomique l'unam - université nantes angers le mans Archive ouverte en agrobiosciences Institut National de Recherche en Agriculture, Alimentation et Environnement Université catholique de Lille International No Yes Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration Ronan Symoneaux 95c1b56dbb71ffc9004b5ee06cdc3057 groupe-esa.com ronan-symoneaux 1560027 293825-1560027 https://orcid.org/0000-0001-6792-8629 Alain A. Baron 832635-0 Nathalie Marnet 946462-0 Rémy Bauduin 1879897-0 Sylvie Chollet c8be240d0415eedc4a6d94ffcb033a50 junia.com sylvie-chollet 1146441 207770-1146441 https://orcid.org/0000-0003-1434-4114 https://www.idref.fr/145200612 16731 0023-6438 1096-1127 LWT - Food Science and Technology Elsevier 57 1 22-27 2014 10.1016/j.lwt.2013.11.016 270618 000333479600004 http://www.sciencedirect.com/science/journal/00236438 English AverageDP Apple procyanidins Life Sciences [q-bio]/Food engineering Engineering Sciences [physics]/Chemical and Process Engineering amertume astringence Journal articles Journal articles Journal articles

The impact of the degree of polymerization and of the concentration of procyanidins in a model solution of French cider was investigated. Four purified fractions of procyanidins at three concentrations were added in a solution containing water, ethanol, fructose and malic acid. The four studied sensory characteristics (bitterness, astringency, sweetness and sourness) were modified according to the concentration of procyanidins. The degree of polymerization (DP) of procyanidins influenced only bitterness and astringency but this impact was not the same for all concentrations. Despite the fact that pH, fructose and malic acid concentrations were the same in all samples, the perception of sweetness and sourness were modified according to the concentration of procyanidins.

 LUNAM Université [Nantes Angers Le Mans]
Unité de recherche sur les Biopolymères, Interactions Assemblages BIA 2019-12-31
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Insitut Français des Productions Cidricoles IFPC
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http://www.univ-catholille.fr/ https://ror.org/01x3gbx83 Institut National de la Recherche Agronomique INRA 1946-05-18 2019-12-31
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