CREATION OF A SENSORY PROFILE OF UKRAINIAN CIDERS

<ns0:p>The current state of apple cider production as a traditional low-alcohol beverage, which is gaining popularity among various categories of consumers around the world, including Ukraine, is studied. Global trends in cider production and consumption are considered, among which Western Europe, Africa, North America and Australia dominate. The growing popularity of cider in Eastern European countries, including the Czech Republic, Romania and Slovenia, as well as prospects for the Ukrainian market are noted. It is emphasized that cider production in Ukraine has a strong potential due to the presence of natural resources and the possibility of cultivating special apple varieties for cider.Problems related to raw materials are analyzed, in particular, the lack of a sufficient number of technical apple varieties with a high content of tannins, which play an important role in shaping the sensory properties of the drink. It is emphasized that apple varieties significantly affect the color, bitterness, astringency and overall organoleptic quality of cider. Methods for evaluating the sensory profile of cider are also described, including the creation of flavor wheels that help identify unique beverage characteristics.The emphasis is on the need to form a common language for describing the sensory characteristics of cider. In this context, the study is aimed at developing a sensory profile of Ukrainian ciders by using standard evaluation methods, such as the descriptive method, point analysis, and the method of creating a flavor spectrum.The results of the study allow us to outline the main trends and features of cider production in Ukraine, as well as to form a basis for improving product quality based on in-depth sensory analysis. It is shown that modern Ukrainian cider producers are focused on two main styles - traditional, which is based on the use of apples for cider, and modern, which involves the use of dessert and culinary varieties.Special attention is paid to the influence of consumer taste preferences on product quality. It is established that consumers evaluate the expressiveness of apple aroma, acidity, and balance of flavor components as key quality indicators. The popularity of various types of cider, including apple, pear, fruit, spiced and specialty drinks, is also reviewed.The results obtained may be useful for cider producers, contributing to the improvement of technologies, the development of new products and increasing the competitiveness of Ukrainian cider in the domestic and global markets.</ns0:p>