Apple variety influence chemical composition and sensory properties of products obtained from apples. This paper reports the influence of apple varieties on the sensory properties of the cider evaluated by two differently trained panel groups. Juices of five varieties apples (‘Auksis’, ‘Lietuvas Pepins’, ‘DI-93-4-14’, ‘Remo’ and ‘Kerr’) were fermented with Saccharomyces bayanis EC-1118 (Lalvin, Canada). The sensory evaluation of samples was carried out with two panel groups – experts (experienced in the field of beverage technology and evaluation) and trained panellists (finished basic course of sensory evaluation). Experts identified flavours of cider, and evaluated intensity of sensory properties, namely, clarity, aroma (apple, fruit, yeast), taste (apple, yeast, sour, astringent, bitter) using line scale. Trained panellists evaluated the samples only using line scale. Four descriptors were significant for characterization of differences in ciders from various variety apples, namely, sour taste, apple taste, apple aroma and clarity. The research suggests that, varieties with more intense apple and fruit aroma, apple taste and additionally with astringent and bitter taste notes are preferable. Taking into account these results, higher evaluations for cider ‘DI-93-4-14’ were observed, followed by ‘Remo’ and ‘Kerr’.

Aroma forming volatiles are important components of fermented beverages. The aim of current research is to evaluate the influence of different yeast strains on the volatile compounds of fermented apple juice of the variety ‘Lietuvas Pepins’. Apples were harvested in the Latvia State Institute of Fruit Growing. Apple variety ‘Lietuvas Pepins’ juice was fermented with four different commercial yeast strains - Saccharomyces bayanis yeasts ‘EC-1118’, ‘Cider yeast’, Saccharomyces cerevisiae yeasts ‘71B-1122’ and ‘K1V- 1116’. Fermentation was performed in laboratories of Latvia University of Agriculture, Faculty of Food Technology. Volatile aroma compounds of apple juice, yeasts and fermented juice were determined. Extraction of aroma compounds was performed using solid phase microextraction (DVB/Car/PDMS fibre). Analysis of volatile aroma compounds was made using a Perkin Elmer Clarus 500 GC/ MS. The data obtained in the present study shows the influence of the yeast strain on the final chemical and volatile composition. The main group of volatiles in juice was esters, whereas in fermented juices – alcohols. The highest percentage of esters was determined in juice fermented with ‘Cider yeast’ whereas the highest percentages of alcohols – in juice fermented with yeast K1V-1116 and also free terpenes, associated with the floral note. The 71B-1122 strain produced the highest amount of identified volatile compounds. The strains potentially producing a higher number of volatile compounds could contribute to a more complex aroma of the final product, due to their potential ability to utilize and transform numerous apple must precursors.