Abstract
ABSTRACT: The objective of this research was to predict any sensory characteristics of canned beer related to its oxygen concentration, composition, temperature, and time intervals of storage. The initial content of oxygen and content of carbon dioxide, pH, color, turbidity, thiobarbituric acid, and bitterness were instrumentally evaluated during 16 wk and 3 storage temperatures. Simultaneously, 8 trained panelists evaluated the degree of oxidation, quality of bitterness, and sensory stability. Principal components regression adjusted models explained the 85% to 86% (P < 0.01) variability of the sensory characteristics. The results suggest that sensory characteristics of canned beer can be predicted by instrumental measures of its composition and storage conditions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
