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Calvert MD, Neill CL, Stewart AC, Lahne J. Sensory descriptive analysis of hard ciders from the Northeast and Mid-Atlantic United States. J Food Sci 2023; 88:1700-1717. [PMID: 36855311 DOI: 10.1111/1750-3841.16507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 01/20/2023] [Accepted: 02/01/2023] [Indexed: 03/02/2023]
Abstract
Although alcoholic or "hard" cider is a beverage of growing popularity throughout the Northeastern and Mid-Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main objective of this research was to explore the sensory attributes that can be used to describe a large representative sample (N = 42 samples) of ciders from Virginia, Vermont, and New York, using classical descriptive analysis (DA). The secondary objective of the research was to determine if cider samples' sensory attributes differ based on extrinsic factors, such as style, packaging, and apple varieties. The study was conducted using a standard DA: 8 panelists were trained for 13 h to develop a lexicon of aroma, taste, and mouthfeel descriptors for 42 cider samples (15 single varietal ciders, 27 blended ciders). Then, subjects evaluated each cider in duplicate for all descriptive attributes in standard sensory-evaluation conditions. Results were analyzed to determine overall differences among the individual cider samples, geographic origins, cider styles, and packaging formats, as well as significant differences across individual attributes. Herein, we report on 29 attributes that can be used to discriminate cider samples, as well as a subset of attributes which differentiate ciders based on extrinsic product variables. These results provide a framework for describing ciders from the Northeast and Mid-Atlantic regions of the US, which may be further generalizable to other North American ciders. As well, these results highlight the potential for more descriptive, sensory-based style guidelines may inspire future research related to cider production practices and terroir.
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Affiliation(s)
- Martha D Calvert
- Department of Food Science & Technology, Virginia Tech, Blacksburg, Virginia, USA
| | - Clinton L Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York, USA
| | - Amanda C Stewart
- Department of Food Science & Technology, Virginia Tech, Blacksburg, Virginia, USA
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, Virginia, USA
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Calvert MD, Cole E, Stewart AC, Neill CL, Lahne J. Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale. Journal of the American Society of Brewing Chemists 2022. [DOI: 10.1080/03610470.2022.2121562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Martha D. Calvert
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Elizabeth Cole
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Clinton L. Neill
- Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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Madden AA, Lahue C, Gordy CL, Little JL, Nichols LM, Calvert MD, Dunn RR, Smukowski Heil C. Sugar-seeking insects as a source of diverse bread-making yeasts with enhanced attributes. Yeast 2021; 39:108-127. [PMID: 34687090 DOI: 10.1002/yea.3676] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/08/2021] [Accepted: 10/17/2021] [Indexed: 11/10/2022] Open
Abstract
Insects represent a particularly interesting habitat in which to search for novel yeasts of value to industry. Insect-associated yeasts have the potential to have traits relevant to modern food and beverage production due to insect-yeast interactions, with such traits including diverse carbohydrate metabolisms, high sugar tolerance, and general stress tolerance. Here, we consider the potential value of insect-associated yeasts in the specific context of baking. We isolated 63 yeast strains from 13 species of hymenoptera from the United States, representing 37 yeast species from 14 genera. Screening for the ability to ferment maltose, a sugar important for bread production, resulted in the identification of 13 strains of Candida, Lachancea, and Pichia species. We assessed their ability to leaven dough. All strains produced baked loaves comparable to a commercial baking strain of Saccharomyces cerevisiae. The same 13 strains were also grown under various sugar and salt conditions relevant to osmotic challenges experienced in the manufacturing processes and the production of sweet dough. We show that many of these yeast strains, most notably strains of Lachancea species, grow at a similar or higher rate and population size as commercial baker's yeast. We additionally assessed the comparative phenotypes and genetics of insect-associated S. cerevisiae strains unable to ferment maltose and identified baking-relevant traits, including variations in the HOG1 signaling pathway and diverse carbohydrate metabolisms. Our results suggest that non-conventional yeasts have high potential for baking and, more generally, showcase the success of bioprospecting in insects for identifying yeasts relevant for industrial uses.
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Affiliation(s)
- Anne A Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA.,The Microbe Institute, Everett, Massachusetts, USA
| | - Caitlin Lahue
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA.,Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina, USA.,University of North Carolina Chapel-Hill, Chapel Hill, North Carolina, USA
| | - Claire L Gordy
- Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Joy L Little
- Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Lauren M Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA
| | - Martha D Calvert
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA.,Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia, USA
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA
| | - Caiti Smukowski Heil
- Department of Biological Sciences, North Carolina State University, Raleigh, North Carolina, USA
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Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 2021; 9:e11389. [PMID: 34026358 PMCID: PMC8117929 DOI: 10.7717/peerj.11389] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 04/12/2021] [Indexed: 01/13/2023] Open
Abstract
The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.
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Affiliation(s)
- Martha D Calvert
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America.,Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Anne A Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Lauren M Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Nick M Haddad
- Kellogg Biological Station and Department of Integrative Biology, Michigan State University, Hickory Corners, MI, United States of America
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America.,Center for Evolutionary Hologenomics, University of Copenhagen, Copenhagen, Denmark
| | - Erin A McKenney
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
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