Sensory aging of beer and method for its rapid, mobile and objective determination

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000035" target="_blank" >RIV/60193697:_____/18:N0000035 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sensory aging of beer and method for its rapid, mobile and objective determination

Original language description

Poster presentation at 13th International Trends in Brewing, 8-12 April 2018, Ghent, Belgium. Sensory aging of beer is a problem that greatly reduces sensory quality of beer and can have an undue influence on consumers perception of a beer brand. Aging of beer occurs during storage and it is speeded up by unsuitable storage conditions, particularly higher temperature than recommended by a manufacturer. Routine methods for evaluation of the degree of sensory aging are based on laborious methods or sensory analysis by sensory panel. However, these methods are not suitable for monitoring of beer freshness directly in a warehouse, on-trade and off-trade. Therefore, the aim of this study was the development of a fast, mobile, cost-effective, simple and objective method for in situ determination of sensory deterioration of beer by its aging.For the purpose of this study, the test strip method with a mobile reflectometer as an analytical device was used. Different brands of lager beers stored at different conditions were used for the method development. Obtained reflectometric data were compared to the data from HPLC and GC determination of carbonyl compounds and also to the sensory evaluation. Hydroxymethylfurfural was selected as a suitable indicator of beer aging. The blank subtraction, reaction time, the influence of beer color on resulted signal, the selectivity of the method and the model of dependence of sensory deterioration on reflectometric signal were studied during the method development. The resulted method was tested and validated. The results are expressed as stale flavor intensity of beer which is the level of its sensory deterioration. It shows good performance, suitable limit of quantification and uncertainty. The results of lager beers are comparable with the sensory and laboratory evaluation. Fast, mobile and objective method for in situ determination of the degree of sensory deterioration of beer caused by its aging was developed. The method is simple and does not require any sample preparation.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů