A comprehensive sensory evaluation of beers from the Chinese market

Abstract

Fourteen different beers were evaluated by 60 Chinese untrained tasters and 10 beer sensory experts using the descriptive sensory analysis rating test and the fuzzy mathematics comprehensive evaluation (FCE) method. ANOVA results of descriptive analysis showed significant differences (p < 0.05) among the beer samples. Bitter and sour tastes contribute greatly to the entire sensory characteristic of beers for the Chinese consumer. The two-tailed paired samples t-test showed that the effect of the age factor of the panellists on beer evaluation was significant (p = 0.018), but the effect of gender factor on beer evaluation was not significant (p = 0.591). The results of the rating test and the whole harmony characteristic evaluation of the beer samples proved that, of the 14 samples, one possessed the best and one the worst sensory characteristics. Chinese consumers appeared to dislike beers that had a higher original gravity value (12.0–13.1°P), strong bitter or acidic tastes, or samples with obvious off flavours such as sulphury, diacetyl and stale flavour. For samples from the same country and beer type, higher ethanol concentration and original gravity were judged as unfavourable for the Chinese consumer. For the beers produced in China, one of the lager beer samples was the most welcome to the panellists because of its lower content of ethanol, dimethyl sulphide, vicinal diketones, carbonyl compounds (as thiobarbituric acid value) and original gravity. The study indicated that FCE could be used for beer sensory evaluation as an objective method for breweries to produce beers compatible with consumer preference. Copyright © 2012 The Institute of Brewing & Distilling