A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
A rapid and objective method for in situ determination of a degree of sensory deterioration of beer caused by aging process
Popis výsledku anglicky
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.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
10406 - Analytical chemistry
Návaznosti výsledku
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)
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů