A new approach to senzory evaluation of beer bitterness
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001173" target="_blank" >RIV/60193697:_____/15:#0001173 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
A new approach to senzory evaluation of beer bitterness
Original language description
Poster on the world scientific conference "Trends in Brewing". This contribution presents a novel method for simultaneous evaluation of all descriptors of beer bitterness. The assessment is based on the time profile of the sensory perception of bitterness after drinking. The elaborated method of the time profile of bitterness is a useful tool for quality control in the brewery, sensory stability evaluation by temporal profile changes in bitterness investigation, bitter sensation conformity assessment in the application of other raw materials and production technology, and not least the development of new types of beer. Bitter taste perception is cumulative, after another sip, and very individual, thus it has been drawn up an objective evaluation process for more samples in the series. Belgian brewing conference Chair de Clerk XV. Leuven, Belgium, 2015.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B227" target="_blank" >QI91B227: Significance of hop beta acids for Czech beers</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů