A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000116" target="_blank" >RIV/60193697:_____/19:N0000116 - 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
A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process
Original language description
Prezentation for proffesional public.EBC Congress , Antwerpen, 2-6 June 2019. A rapid, mobile and objective method for in situ determination of a degree of sensory deterioration of beer caused by the aging process was developed and validated. The method is based on current reflectometric determination of 5-(hydroxymethyl)furan-2-carbaldehyde (HMF), as according to our previous study, HMF is a very good indicator of a stale flavor in beer determined by a sensory analysis (correlation higher than 0.96). It requires a mobile reflectometer with test strips and therefore is available for everyone and everywhere outside the laboratory as a taste sensor in the meaning of “an artificial tongue”. The reflectometric signal is transformed to the degree of the stale flavor using specified algorithm, which was derived in this study and it is being patented.
Czech name
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Czech description
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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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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