Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression. (PubMed, J Food Sci) - Sep 17, 2026 - "Regarding astringency, the major contributions were given by malic acid, procyanidins, sorbitol, and chlorogenic acid; the VOCs (few esters, hexanol, and (E)-2-hexenal) show a suppressing effect on astringency...It could also help juice and cider producers select, blend, and process apples more consistently by using chemical measurements to estimate how a product may taste. The work may support better quality control, reduces variability, and strengthen product differentiation in markets where flavor consistency and clean-label formulations are increasingly important."
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Annachiara Berardinelli; Danny Cliceri; Eugenio Aprea; Flavia Gasperi; Isabella Endrizzi; Urska Vrhovsek
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