Multivariate Modeling of Sensory and Chemical Data to Understand Staling in Light Beer

Foster, Robert T.; Samp, Eric J.; Patino, Hugo

doi:10.1094/asbcj-59-0201

Cited by 13 publications

(1 citation statement)

References 10 publications

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“…As already stated, such measure in terms of sensory evaluation would be time-consuming, besides the requirement of the constant presence of trained panelists, which may not be a reality for small industries. Foster, Samp, and Patino (2001) used PLS to identify the chemical molecules that drive sensory staling in aged light beer. The authors used as chemical input 89 carbonyl compounds (determined by GC) and 12 sensory predictors for beer aging.…”

Section: Multivariate Calibration Methodsmentioning

confidence: 99%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.

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Section: Multivariate Calibration Methodsmentioning

confidence: 99%

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Mutz

Rosário

Conté-Júnior

2020

Comp Rev Food Sci Food Safe

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Current awareness in flavour and fragrance

2002

Flavour & Fragrance J

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The Impact of Low Heat Load and Activated Carbon Treatment of Second Wort on Beer Taste and Flavour Stability

Yano

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Krottenthaler

2008

Journal of the Institute of Brewing

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There is a vast repository of knowledge regarding improving beer taste stability via wort boiling. However, as far as we are aware, there are few reports dealing with taste stability improvement in terms of quality characteristics by boiling, under proper conditions, the first wort and second worts separately. In this study, more than 50 brews in a pilot scale brewing facility were conducted to investigate suitable boiling conditions for first and second worts. When the second wort (i.e., the last 10% of the total filtered wort) was kept under a low heat load atmosphere (78°C), casted to the boiling first wort, and then re-boiled for 10 min, the produced beer exhibited no significant differences compared to that of the general beer in terms of taste stability. However, when an adsorbent (bentonite, silica gel, activated carbon or PVPP) was individually added to the second wort and the same boiling procedure was performed, the oxidized flavour of the forced aged beer, treated with activated carbon, significantly decreased, compared to that of the general brew (level of significance α = 0.01). The data from the chemical analysis and fermentation behavior are presented.

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Multivariate Modeling of Sensory and Chemical Data to Understand Staling in Light Beer

Cited by 13 publications

References 10 publications

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

Current awareness in flavour and fragrance

The Impact of Low Heat Load and Activated Carbon Treatment of Second Wort on Beer Taste and Flavour Stability

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