The table below shows a classification of cider flavour originated
by
Jerry Rutter, once an analyst with a major UK cider company, and
is based on the original work by Tony Williams at Long Ashton
published in 1975 ( J Sci Fd Agric 26 567-582). It follows
similar classification schemes developed over the last 30 - 40 years
for
products such as beer
and wine,
which have resulted in the well-known 'Flavour
Wheels'. There's some more detail on the specific chemical
nature of cider aroma on the Cider Aroma page.
Twelve major flavour classes are defined, each split out into a range of 'first-tier' terms which may then be further sub-divided into 'second-tier' terms. In formal scoring systems (e.g. Quantitative Descriptive Analysis or Flavour Profiling) each term may be numerically scored by an expert panel.
Not all flavours are to be found in each cider, of course, and in some ciders there may be additional flavours not easily described by existing terms. Some flavours would generally be regarded as positive (e.g. 'fruity') and others as negative (e.g. 'drains'), but this is not a hedonic classification scheme and so the attributes are not tied in to 'like' or 'dislike' in themselves. In my opinion, this particular classification also needs some detailed revisions to cover aspects of 'craft' ciders which are not well exhibited in mainstream commercial blends. However, it's a good beginning and does allow for a rational starting point when attempting to describe cider flavour.
| CLASS | FIRST TIER | SECOND TIER |
| Class 1 - Sour, Acidic | 0100 Acidic | |
| 0110 Apple (sharp) acid | ||
| 0120 Vinegar | ||
| 0130 Lactic (soft) acid | ||
| 0140 Citrus sour | ||
| Class 2 - Aromatic, Fragrant, Fruity, Floral | 0210 Alcoholic | 0212 Winey
0213 Fusel |
| 0220 Solvent-like | 0221 Plastics
0222 Can-liner 0223 Acetone |
|
| 0230 Estery | 0231 Peardrops
0232 Apple-like (with aniseed note) 0233 Light fruity (ethyl acetate) |
|
| 0240 Fruity | 0241 Citrus fruit
0242 Banana 0243 Blackcurrant 0244 Melony 0245 Pear 0246 Forest Fruit 0247 Culinary apple 0248 Bittersweet apple |
|
| 0250 Acetaldehyde | ||
| 0260 Floral | 0261 Rose-like
0262 Geranium 0263 Perfume-like |
|
| Class 3 - Spicy, Nutty Grassy | 0310 Spicy | 0311 Resinous
0312 Woody 0313 Spicy bittersweet |
| 0320 Nutty | 0321 Walnut
0322 Almond |
|
| 0330 Grassy | ||
| Class 4 - Caramelised, Toasted | 0410 Caramel | 0411 Molasses
0412 Raisins |
| 0420 Burnt | 0421 Toasted
0422 Rubbery |
|
| Class 5 - Chemical | 0500 Phenolic | 0501 Tarry
0503 Carbolic 0504 Antiseptic 0505 Iodoform |
| 0510 Plastic | ||
| 0520 Oily | 0521 Mineral Oil
0522 Vegetable Oil |
|
| 0530 Indole | ||
| Class 6 - Soapy, Fatty, Diacetyl, Rancid | 0610 Fatty Acid | 0611 Soapy
0612 Cheesy 0613 Rancid Butter |
| 0621 Butterscotch | ||
| 0630 Rancid | ||
| Class 7 - Sulphury | 0700 Sulphury | |
| 0710 Sulphur dioxide | ||
| 0720 Sulphidic | 0721 Rotten egg
0722 Drains 0723 Autolysed 0724 Burnt rubber 0725 Shrimp-like 0726 Cooked vegetable 0727 Cooked cabbage |
|
| 0730 Yeasty | 0731 Meaty | |
| Class 8 - Oxidised, stale, musty | 0800 Stale | |
| 0810 Catty | ||
| 0820 Papery | ||
| 0830 Leathery | ||
| 0840 Sherry-like | ||
| 0850 Mouldy | 0851 Earthy
0852 Musty |
|
| 0860 Biscuity | 0861 Biscuity
0862 Mousy |
|
| Class 9 - Sweet | 0900 Sweet | 0901 Honey
0902 Artificial (saccharin) 0903 Vanilla 0904 Syrup |
| Class 10 - Bitter | 1000 Bitter | |
| Class 11 - Mouthfeel | 1110 Alkaline | |
| 1120 Metallic | ||
| 1140 Astringent | 1141 Drying | |
| 1150 Powdery | ||
| 1160 Creamy | ||
| 1170 Carbonation | 1171 Flat
1172 Gassy |
|
| 1180 Warming | ||
| Class 12 -Fullness | 1200 Body | 1211 Watery
1212 Characterless 1213 Satiating 1214 Thick |
Last modified 8 May, 1999