Le cidre, d’une logique de l’offre vers une démarche marketing de la demande

Textes issus des travaux du programme Casdar "Innovation et Partenariat" de 2007 et présentés lors d'un colloque le 4 décembre 2012, sous l'égide du GIS Relance AgronomiqueBetter understanding consumers' expectations as regards ciders and building on the latest contributions of research are essential in order to meet expectations. This project was carried out from 2008 to 2011 under the lead of the Chambre régionale d’agriculture de Normandie. This work involved various partners among which IFPC, ESA Angers, INRA (Centre des sciences du goût et de l'alimentation and Unité de recherche cidricole), Laboratoire Frank Duncombe, ADRIA-Normandie and technicians from the cider industry. Results of this study (consumer panel and organoleptic preference mapping) have highlighted different cider consumer profiles. . It has also been demonstrated that sweet, fruity ciders with low bitterness and low astringency are preferred by a large majority of consumers. The recent research works conducted by the UMT Novacidre (a mixed unit formed by IFPC and INRA Unité de recherche cidricole de l’INRA du Rheu), have led to propose a range of management tools for cider-making in order to modulate the sensory profile of ciders. These tools, prospective or already existing, are efficient in terms of impact on the finished produce, both in the aromatic field with an increase of fruitiness and in terms of flavors, as they allow, for example, reduction of astringency, often rejected by consumers, without changing perception of bitterness which contributes to the produce structure.Cette étude a été menée de 2008 à 2011 à l’échelle de la filière par la Chambre régionale d’agriculture de Normandie, en partenariat avec notamment l’IFPC, l’ESA d’Angers, l’INRA (Centre des sciences du goût et de l'alimentation, Unité de recherche cidricole), le laboratoire Frank Duncombe, l’ADRIANormandie et les techniciens de la filière. Ce travail d’analyse et de cartographie des préférences organoleptiques des cidres du marché, par un panel de consommateurs, a mis en lumière différents profils de consommateurs. Il a ainsi été mis en évidence que les cidres orientés vers un équilibre sucré, peu amer, peu astringent et révélant un fruité important sont majoritairement préférés. Les acquis récents obtenus à l’UMT Cidricole, constituée par l’IFPC et l’Unité de recherche cidricole de l’INRA du Rheu, permettent de disposer d’une palette d’outils de pilotage des fabrications capables de moduler le profil sensoriel des cidres. Ces outils, pressentis ou déjà existants, sont puissants en terme d’impact sur le produit fini, aussi bien sur le plan aromatique par une augmentation du fruité que sur le plan des saveurs où ils permettent, par exemple, de diminuer l’astringence, souvent rejetée par les consommateurs, sans modifier la perception de l’amertume, responsable du corps du produit

Absorption, Metabolism, and Excretion of Cider Dihydrochalcones in Healthy Humans and Subjects with an Ileostomy

The phloretin-O-glycosides, phloretin-2GǦ-O-glucoside and phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside, are thought to be unique to apples and apple products. To investigate the metabolism and bioavailability of these compounds, nine healthy and five ileostomy human subjects consumed 500 mL of Thatchers Redstreak apple cider containing 46 ++mol of phloretin-O-glycosides. Over the ensuing 24 h period, plasma, urine, and ileal fluid were collected prior to analysis by high-performance liquid chromatographyGêÆmass spectrometry (HPLCGêÆMS). The sole metabolite present in quantifiable amounts in plasma was phloretin-2GǦ-O-glucuronide, which reached a peak concentration (Cmax) of 73 nmol/L and 0.6 h after ingestion (Tmax) with the healthy subjects, and statistically similar values were obtained with the ileostomy volunteers. Phloretin-2GǦ-O-glucuronide was also detected in urine along with two additional phloretin-O-glucuronides and a phloretin-O-glucuronide-O-sulfate. The quantity of phloretin metabolites excreted in urine represented 5.0 -¦ 0.9% of intake in healthy volunteers and 5.5 -¦ 0.6% in ileostomy volunteers. The similarity in the excretion levels of the two groups and the rapid plasma Tmax indicate absorption of the dihydrochalcones in the small intestine. Of the two major phloretin-O-glycosides in cider, only phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside was recovered in ileal fluid in quantities corresponding to 22% of intake. The absence of phloretin-2GǦ-O-glucoside in ileal fluid suggests that it is more readily absorbed than phloretin-2GǦ-O-(2GǦGǦ-O-xylosyl)glucoside. Phloretin-2GǦ-O-glucuronide, two other phloretin-O-glucuronides, one phloretin-O-glucuronide-O-sulfate, two phloretin-O-sulfates, and the aglycone phloretin were also detected in the ileal fluid. This implies that the wall of the small intestine contains +¦-glycosidase, sulfuryltransferase, and UDP-glucuronosyltransferase activities and that, as well as being absorbed, sizable amounts of the phloretin metabolites that are formed efflux back into the lumen of the gastrointestinal tract. The overall recovery of the dihydrochalcones and their metabolites in the ileal fluid was equivalent to 38.6% of intak