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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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