Abstract
The aim of our research was to produce a lavender-flavoured beer belonging to the Blonde Ale category, which can have a positive physiological effect on the consumer. Two flavouring methods were investigated: the addition of lavender flowers (control) during hop boiling and the addition of β-CD lavender essential oil microcapsules (LEO-β-CD) obtained from the essential oil of the lavender flower before the final beer bottling. The physicochemical and sensorial properties of beer samples were studied in terms of the concentration of β-CD microcapsule that gave the most pleasant taste to our consumer target group, as well as the amount of LEO-β-CDs required during dosing and safety for the consumer. The effectiveness of the preparation of microcapsules and the dosage concentrations were examined with GC-MS method using the concentration of linalool as the main essential oil component.
Published Version
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