A set of 90 ciders among them 50 ‘‘

A set of 90 ciders among them 50 ‘‘brut’’ (near dry), 30 ‘‘demi-sec’’ (half dry) and 10 ‘‘doux’’ (sweet) were collected and analysed to get

a data base of about 180 variables including processing conditions, sensory descriptors and physicochemical variables. This data set was

treated by a multiple factor analysis (MFA) using the sensory and analytical data as active variables whereas the ‘‘processing conditions’’

data were introduced as illustrative variables. Two MFAs was carried out separating the less sweet (‘‘bruts’’) from the sweeter (‘‘demi

secs’’ and ‘‘doux’’) ciders. For both sets, the MFAs showed a strong polarization of the ciders characteristics: fruity/flowery flavours are

associated with cooked flavours and opposed to the descriptors ‘‘animal’’ (animal), ‘‘sous-bois’’ (underwood), ‘‘fond de cuve’’ (vat dregs)

themselves associated with bitterness and astringency and also ‘‘pomme/cidre’’ (cider/apple) flavours. The industrial ciders located on

axis 1 near the fruity and cooked odours whereas the ciders of small scale producers were close to the second group of flavours and tastes.

r 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

ผลลัพธ์ (อังกฤษ) 2:

A Set of 90 Ciders Among them 50 '' brut '' (near Dry), 30 '' Demi-sec '' (Half Dry) and 10 '' Doux '' (Sweet) were Collected and analyzed to Get. a Data Base of about 180 variables including processing conditions, sensory descriptors and physicochemical variables. This Data Set was Treated by a multiple factor analysis (MFA) using The Sensory and Analytical Data As The Active variables whereas '' processing conditions ''. Data As illustrative variables were introduced. Two MFAs was carried out less separating The Sweet ('' bruts '') from The sweeter ('' Demi. secs '' and '' Doux '') Ciders. For Both sets, The MFAs showed a strong Polarization of The Ciders characteristics: Fruity / Flowery Flavours are. Associated with cooked Flavours and opposed to The descriptors' 'Animal' '(Animal),' 'sous-bois'' (Underwood), '. 'fond de Cuve' '(VAT Dregs). themselves with bitterness and astringency Associated and also '' Pomme / Cidre '' (Cider / Apple) Flavours. The Industrial Ciders located on Axis 1 near The Fruity odors and cooked whereas The Ciders of Small Scale producers were close to The Second Group of Flavours and Tastes. R 2 006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

ผลลัพธ์ (อังกฤษ) 3:

A set of 90 ciders among them 50 '' Brut '' (near dry), 30 '' demi-sec '' (half dry) and 10 '' Doux '' (sweet) were collected. And analysed to get

a data base of about 180 variables including processing conditions sensory descriptors, and physicochemical. Variables. This data set was

.Treated by a multiple factor analysis (MFA) using the sensory and analytical data as active variables whereas the processing. '' Conditions' '

data were introduced as illustrative variables. Two MFAs was carried out separating the less sweet (' 'bruts.' '). From the sweeter ('' Demi

secs. '' '' and Doux. ''), For both sets ciders.The MFAs showed a strong polarization of the ciders characteristics: Fruity / flowery flavours are

associated with cooked. Flavours and opposed to the descriptors' 'animal' '(animal),' 'Sous-bois'' (Underwood), '' fond de cuve '' (VAT dregs)

themselves. Associated with bitterness and astringency and also '' Pomme / cidre '' (cider / Apple) flavours. The industrial ciders located. On

.Axis 1 near the fruity and cooked odours whereas the ciders of small scale producers were close to the second group of. Flavours and tastes.

R 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
.