Abstract
Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical breakdown associated with the process. Sensory tests were performed using a triangle test to determine consumer identification of temperature-abused beer. The chemical tests were conducted to determine the chemical breakdown of the two beer groups: control beer (COB) and temperature-abused beer (TAB). The chemical analysis of the two beer groups showed significant changes in multiple chemical compounds such as ethyl esters, linear aldehydes, and sulphur-compounds; however, the sensory analysis results were not significant even though 39% of participants were able to detect differences. in this study, two factors identified that caused chemical reactions in the TABs were oxidation and live yeast cells. In conclusion, these results can be used by beer producers to ensure a quality product throughout the distribution chain by controlling time and temperature.
Highlights
Beer is one of the most popular alcoholic beverages and is consumed in almost every country in the world in vast quantities [1,2]
The results from data analysis indicated that in a blind sensory analysis, consumers would not be able to detect sensorial flaws in beer caused by the chemical breakdown due to temperature abuse
The authors found differences among samples stored at a cold temperature (8 ◦ C) and a high temperature (28 ◦ C) in terms of chemical breakdown
Summary
Beer is one of the most popular alcoholic beverages and is consumed in almost every country in the world in vast quantities [1,2]. The storage temperature of beer at various stages of the delivery chain affects chemical reactions that control the aging characteristics of the beer [3,4]. Commercial beer is exposed to several temperature fluctuations that can alter sensory properties and cause negative aging effects due to the chemical reactions in the beer over time [5,6]. According to Čejka et al [3], during beer storage, the following processes occur: formation of stale flavors, haze and browning, reduction in bitterness, and decrease in fruity aroma. Beer quality gradually decreases with elapsed time in storage
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