A comprehensive sensory evaluation of beers from the Chinese market
作者： Chunfeng Liu , Jianjun Dong , Jinjing Wang , Xiangsheng Yin , Qi Li
DOI: 10.1002/JIB.43
关键词: Objective method 、 Brewing 、 Mathematics 、 Flavour 、 Age factor 、 Food science 、 Paired samples 、 Chinese market 、 Gravity (alcoholic beverage) 、 Sensory analysis
摘要: Fourteen different beers were evaluated by 60 Chinese untrained tasters and 10 beer sensory experts using the descriptive analysis rating test fuzzy mathematics comprehensive evaluation (FCE) method. ANOVA results of showed significant differences (p < 0.05) among samples. Bitter sour tastes contribute greatly to entire characteristic for consumer. The two-tailed paired samples t-test that effect age factor panellists on was (p = 0.018), but gender not (p = 0.591). whole harmony proved that, 14 samples, one possessed best worst characteristics. consumers appeared dislike had a higher original gravity value (12.0–13.1°P), strong bitter or acidic tastes, with obvious off flavours such as sulphury, diacetyl stale flavour. For from same country type, ethanol concentration judged unfavourable produced in China, lager most welcome because its lower content ethanol, dimethyl sulphide, vicinal diketones, carbonyl compounds (as thiobarbituric acid value) gravity. study indicated FCE could be used an objective method breweries produce compatible consumer preference. Copyright © 2012 Institute Brewing & Distilling
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