A study of cider distillates using sensory and chromatographic data and chemometric analysis

Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile and furanic compounds, and low-molecular mass polyphenols. Principal Component Analysis established relationships between sensory attributes and the cider distillates on the basis of the raw material used in their manufacture and aging level. Three sensory descriptors (smoothness, nutty, and toasty) were predicted with good accuracy using 7 aromas as predictor variables and a Partial Least Squares (PLS) model with 2 principal components