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From an analysis of sensory test on fragrance in products cider a mango. Describe how a complex analysis (Descriptive analysis), yeast strains and curing phases influence the sensory attributes the smell test. A good scent in products such as mango, mango flavored cider and smell sweet when the term prolonged curing Mango flavour is likely continued decline in yeast strain H.uvarum with Mango flavour intensity of S. cerevisiae strains and higher in the sweet smell of 12 weeks. There are no differences in the statistical significant. In addition, it will be the stench that do not want to include the smell of vinegar, overripe, fermented fruity and pungent yeast S. cerevisiae strains which have the intensity of the smell more than H.uvarum species in addition to the Ester odor substances have mango juice that smell of Ethyl acetate and Ethyl are the most common and butyrate Ethyl butanoate, or which will give you the sweet aroma of fruits.

The analysis of the test, the odor in the product cider mango. By means of descriptive analysis (Descriptive analysis) yeast strains and curing characteristics influence the odor test. Good smells like cider products, including mango, mango flavor and smell sweet when long-term incubation with just smell Mango downward trend continued in yeast strains H.uvarum intensity of flavor Mango higher. S. cerevisiae strain in week 12 and no sweet smells significantly different statistically. Then it is the unwanted odor and smell vinegar, overripe, fermented fruity and pungent in the yeast S. cerevisiae strains with the intensity of the odor than species H.uvarum addition, the mango juice contains a substance that smelled the odor Ester. and more common and include Ethyl acetate Ethyl butyrate or Ethyl butanoate, which will provide the sweet aroma of the fruit.

From the analysis of the test result of your sense of smell in the products cider mango. With the methods of descriptive analysis (Descriptive analysis).Good smell preferred products cider mango: smell mango and smell sweet when curing period longer, only Mango smell. Decreased continuously in H yeast strains.Uvarum intensity of odor Mango higher species S. Cerevisiae and in week 12 sweet smell. No significant difference The rest will smell not including vinegar overripe smell,,Fermented fruity pungent, in which yeast strains and S. Cerevisiae intensity of odor than H species.In addition, the uvarum mango juice contains Ester smell to smell and found many, including Ethyl and acetate Ethyl butyrate or Ethyl. Butanoate which will make the sweet fragrance of fruit
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