Home Contact Us

MBAA Technical Quarterly

 

Return to Search Results

 

Purchase Article

Volume 36, Number 2, 1999, Pages 163-166
VIEW ARTICLE

A Developed Descriptive Sensory Test Reveals Beer Flavor Changes During Storage

Shigeki Furushu, N. Kobayashi, N. Nakae, M. Takashie, T. Tamaki and K. Shinutsuka. Poster presented at the MBAA 111th Anniversary Convention, Minneapolis, Minnesota, September, 1998.

Abstract
Beer flavor change during storage was followed by a specially designed sensory evaluating system by a panel of experts. The followxing attributes, like "stale," papery" "leathery," "deterioration of bitterness," and "overall impression," were determined for the aged beer and analyzed by a computer. These attributes are known among experts as the expressions to describe the flavor of aged beer, and we confirmed that these attributes could represent the entire expression for aged beer. The time course of these attributes indicated that the storage temperatures affect the time courses for each attribute and in particular "papery" showed a different behavior at 30'C than at 20'C. Employing our developed sensory system, we successfully estabished the relationship between the flavor change and the storage conditions, times and temperatures.
Keywords: sensory, beer, flavor, staling, oxygen, nitrogen, papery

 

Sintesis
El cambio de sabor de la cerveza fue seguido por un sistema especial de evaluacion sensorial por un panel de expertos. Los siguientes atributos como "pasada," "a papel", "a Cuero," "deterioror de amargo," e "empresion global," fueron determinados para la cerveza envejecida, y analizada por computadora. Estos atributos son conocidos entre los expertos come, las expresiones que describen el sabot de una cerveza vieja, y nosotros confinnamos que estos atributos pueden representar una expresion entera para cerveza envejecida. El curso en el tiempo de estos atributos indicaron que las temperatures de almacenaje afectan el curso en el tiempo para cada atributo y en especial para "a papel" demostro, un comportarniento distinto a 30'C que ha 20'C. Empleando nuestro sistema sensorial desaffollado, nosotros existosamente establecimos la relacion entre el cambio de sabor y las condiciones de almacenamiento, tiempos y temperaturas.