The development of a vocabulary and profile assessment method for evaluating the flavour contribution of cider and perry aroma constituents

Profile assessment of a cider or perry and correlation of the information with analytical data offer many advantages when evaluating the sensory significance of the large number of components detectable in such beverages by gas chromatography and other analytical techniques. The application of this method together with the general need to be able to record and communicate information on the flavour of beverages makes the development of a meaningful language essential. All terms used in such a language must be universally understandable and accurately definable, preferably in terms of readily available standards. The progress in the development of such a vocabulary for assessing the aroma of ciders and the incorporation of the results into a profile assessment sheet are reported.