| Abstract: | Eighteen apple varieties have been evaluated both organoleptically and chemically for their suitability as raw material for apple juicep reduction. Fruits, for the main part, were evaluated in 1977 and 1978, and the few varieties showing significant differences were re-evaluated in 1979. Large differences in aroma and taste were observed between the various varieties. On a 0-10 scale, the best varieties had scores of 7-8, while the poorest scored 2-4. Evaluation of the overall taste was strongly correlated with ‘fruit aroma’. Sugar, acid and polyphenol contents also played a role in taste. The sugar: acid ratio, rather than total acid or total sugar content, was very important in determining whether a juice was evaluated as very sour or very sweet. A sugar:acid ratio of 15-16 was judged to give the optimal balance of sweetness-sourness in the juice. |
