A new approach to senzory evaluation of beer bitterness

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A new approach to senzory evaluation of beer bitterness

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

A new approach to senzory evaluation of beer bitterness

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B227" target="_blank" >QI91B227: Význam beta-kyselin chmele pro české pivo</a><br>

Návaznosti

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

Rok uplatnění

2015

Kód důvěrnosti údajů

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