| Summary: | The aromatic and sensory profiles of monovarietal sparkling ciders made according to the modified <i>Méthode Ancestrale</i> or <i>Pétillant Naturel</i> (<i>Pét-Nat)</i> method were established. Three Croatian traditional apple varieties (‘Božićnica’, ‘Bobovac’, and ‘Crvenka’) were basic raw materials for <i>Pét-Nat</i> ciders in this study. The basic apple must and cider parameters were determined by applying OIV methods and nitrogenous compounds, total phenols, and color parameters were analyzed by spectrophotometer. Volatile compounds in final <i>Pét-Nat</i> ciders were determined by SPME-Arrow-GC/MS method and Odor Active Values (OAV) were calculated. The results show that variety significantly altered the pH value, color, aromatic and sensory profile of <i>Pét-Nat</i> ciders. The main contributors (OAV > 1) to the aroma of all <i>Pét-Nat</i> ciders were 1-hexanol, 1-propanol, (6Z)-nonen-1-ol, 1-dodecanol, hexanoic, octanoic and isovaleric acid, citronellol, ethyl hexanoate, ethyl butanoate, ethyl-9-decenoate and isoamyl acetate, eugenol and methionol. ‘Božićnica’ <i>Pét-Nat</i> was differentiated by a high concentration of 1-decanol and 4-ethylphenol, ‘Bobovac’ by 4-vinyl guaiacol and ‘Crvenka’ by 4-ethyl guaiacol. Sensory analysis showed that the highest rated overall quality was attributed to ‘Crvenka’ <i>Pét-Nat</i> cider, with the high-quality color, fruity odor (‘apple’,’apple juice/compote’, ‘pineapple’, and ‘buttery’) and well-balanced taste. This research demonstrates the possibilities in the production of natural sparkling cider from traditional Croatian apple varieties by analyzing the composition and quality of the final product for the first time.
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