The influence of packaging material on volatile compounds of pale lager beer

Gagula, Goran; Mastanjević, Kristina; Krstanović, Vinko; Horvat, Daniela; Magdić, Damir

doi:10.1016/j.fpsl.2020.100496

Cited by 28 publications

(15 citation statements)

References 21 publications

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“…Samples with higher OWE values reported increased values of color. A possible explanation for the observed color differences might be due to the divergent brewing techniques applied to the manufacture of the samples—in particular, the formation of melanoidins (such as furfural, hydroxymethylfurfural, and methylfurfural), which can be produced by Maillard reactions [ 2 , 3 ].…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Salek

Lorencová

Gál

et al. 2022

Foods

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The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O2 and CO2, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented “very good” sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

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Section: Resultsmentioning

confidence: 99%

“…Beer is a widely consumed carbonated alcoholic beverage around the world, being the first among alcoholic beverages [ 1 , 2 , 3 ]. The basic four raw materials in beer manufacture are water, barley ( Hordeum vulgare ) malt, hops ( Humulus lupulus L.), and yeast.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Salek

Lorencová

Gál

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Foi possível observar, que, apesar dos bares e restaurantes fechados ou com limitação de horário ou público, o consumo de barris se manteve na região, o que é uma indicação que as famílias não deixaram de consumir cerveja durante o período de estudo. Mas ao mesmo tempo, o aumento do uso do growler mostra que houve também um atendimento do público com menor volume de cervejas, ou seja, famílias menores ou pessoas que moram sozinhas e que puderam consumir cerveja na quantidade que desejassem sem ultrapassar a validade do produto, que no caso do growler costuma ser de até 1 semana e nos barris no máximo 30 dias, desde que sejam mantidos refrigerados (Lima, 2016, Gagula et al, 2020. A última pergunta foi sobre o início do uso de alguma plataforma de e-commerce ou delivery durante a pandemia, onde apenas 12% declarou não ter iniciado a utilização desses meios.…”

Section: Resultsunclassified

Changes in the Production of Artisanal Beer in the South of the Fluminense Region During the Pandemic

Catrinque¹,

Santos²

2021

JLPPHS

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Introduction: Brazil is the third largest beer producer in the world and with the arrival of the COVID-19 pandemic, beer consumption has undergone an adaptation with closed restaurants and bars or bars with reduced public capacity. Objective: The objective of this study was to explore the changes arising from the pandemic in microbreweries in the southern region of Rio de Janeiro in the period between March and September 2020.Methods: The survey was conducted using a form consisting of eleven questions, which addressed issues related to changes in beer production. Results: The results showed that 53% of the breweries showed an increase in production and the arrival of new consumers during the COVID-19 pandemic. These changes brought adaptations in filling, with an increase of 17.6% in the use of PET bottles and innovation in marketing, with 88% using delivery and/or e-commerce applications. Conclusions: The results showed the increase in production and the arrival of new consumers during the COVID-19 pandemic. These changes aroused retail behavior in industries, making them adapt and search for innovations.

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“…Sometimes, packaging material can influence the quality of a product and affect the consumers' perception of the brand [12]. Packaging technology (which transmits a message of easy use) plays one of the most important roles on the likelihood of buying a product [13].…”

Section: Packaging Materials and Consumers' Perceptionmentioning

confidence: 99%

Consumer Satisfaction With Packaging Materials: Kano Model Analysis Approach

2021

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Packaging can play a significant role in a purchasing decision. Packaging material is one of the most important components of packaging design. It can create an initial impression that may generate an opinion regarding the product's attributes. Despite a significant research focus on packaging, there is a lack of findings related to the consumers' perception of packaging materials. This paper investigates the influence of packaging materials on consumers' perception of product quality according to the Kano model of attributes classification. We used products from the current market which consumers use in daily life and can be commonly found on store shelves. The paper examined 14 quality attributes of different packaging materials using five-level Kano questionnaires. The results indicated that the attributes of particular packaging materials have an effect on the consumers' product choice. In addition, the results demonstrate that the attributes classified as attractive or one-dimensional have a strong impact on the consumers' satisfaction.

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The influence of packaging material on volatile compounds of pale lager beer

Cited by 28 publications

References 21 publications

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

Changes in the Production of Artisanal Beer in the South of the Fluminense Region During the Pandemic

Consumer Satisfaction With Packaging Materials: Kano Model Analysis Approach

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