BEER FLAVOUR TERMINOLOGY 1

Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of : cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.

Section: Introductionmentioning

confidence: 99%

Staling in Two Canned Lager Beers Stored at Different Temperatures - Sensory Analyses and Consumer Ranking

Techakriengkrai

Paterson

Taidi³

et al. 2006

“…Six extracted independent dimensions were retained considering that they had eigenvalues greater than 1.0, for nearly three quarters of the explained sensory variation in beer flavours among beer brands. As displayed in Table III, Principal Component (PC) 1 can be considered a dimension representing beer off-flavours, since descriptors such as 20 . PC2, in turn, is a dimension related to mouthfeel and bitterness perception.…”

Section: Resultsmentioning

confidence: 99%

“…Sensory profiles of beers were determined as reported in Donadini and Fumi 9 using quantitative descriptive analysis (QDA) 19 , a trained panel (n = 8) and an established sensory language 16,20 . In the sensory language used in this study 'wild berries' replaces the terminology 'raspberry' and 'strawberry', used in the 1979 Meilgaard et al 20 paper.…”

Section: Determination Of Sensory Profiles Of Beersmentioning

confidence: 99%

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Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers

Donadini¹,

Fumi²,

Faveri³

2011

In a multicultural market, attitudes towards the sensory quality of a beer can vary largely across ethnic groups. People are more likely to react positively to the sensory characteristics of beers that they are familiar with in their homeland market, than to the sensory qualities of beers brewed in the host country, considering that familiarity dictates to a large extent what is acceptable or not in the food domain. Further, beer sensory characteristics of migrants' native markets can differ largely from sensory qualities of beers brewed in the host country, since culture is a powerful trait d'union able to create distinctions across countries. This study evaluated the sensory profile of beers on sale in the Balkans and in Poland because of the relevance that these minorities have in Italy. Fifty-two beer samples were studied, partitioned into Romanian (n = 11), Albanian (n = 4), Polish (n = 7), former Yugoslavian (n = 21) and Italian (n = 9) according to Quantitative Descriptive Analysis. The results of this study revealed that Romanian beers were significantly (P < 0.001) more bitter, carbonated, alcoholic, and astringent than beers brewed in the other countries. Polish beers were the fullest-bodied and the richest in malty taste, while the former Yugoslavian beers were the fruitiest and most floral. Albanian brands were the richest in papery, worty, grainy, cooked vegetable-like and caramel-like taste. Hierarchical Cluster Analysis revealed that dominant brands of the Italian market were closer to the Polish and Yugoslavian beers than to the Romanian and Albanian.

“…Although Meilgaard has described it as a secondary character in lager flavour terminology [17][18][19] , sweetness is likely to be important to certain consumers. Congeners contributing to sweetness in lagers have been explored 14,15,27 but there have been few published reports on sensory perception of the character.…”

Section: Introductionmentioning

confidence: 99%

Time Intensity Parameters of Sweetness Perceptions in Lager Beers

Techakriengkrai¹,

Paterson²,

Piggott³

2004

Lagers are generally brewed to minimise the final sugar content. Residual saccharides, derived from starch, contribute little to sweetness. Despite this, certain lagers exhibit sweet characters. These have not been explored in lagers, but are thought to originate from: maltol; 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF); 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF); hydroxymethylfurfural (HMF); diacetyl; and certain esters (ethyl acetate, ethyl caproate, ethyl caprylate, and iso amyl acetate). This study used time-intensity (TI) profiling, employing 13 assessors, to study sweetness in 10 lagers, scored similarly for sweetness in rank rating. Single intensity maxima were obtained with all products and all assessors. Data were analysed using ANOVA of curve parameters and non-centred and centred principal component analyses (PCA). In ANOVA only the area under curve (A tot ) values differed significantly. However, shape of TI profile, or signature, differed between assessors who could on this basis be divided into two groups. In the multivariate data analyses, non-centred PCA showed significant differences between lagers, parametric modelling and conventional PCA did not. However TI profile data suggested sweetness intensity perceived over the 120 seconds following ingestion could differ, although differences in scoring in rank rating were not significant.