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한국식품과학회지
→ 한국식품과학회지2017 ; 49(01): 35-43
Physicochemical and sensory characteristics of commercial top-fermented beers
Se-ah Sung and Seung-Joo Lee*
Department of Culinary and Food Service Management, Sejong University
ABSTRACT
The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except “cereal” aroma and “salty” taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of “yellow color”, “caramel aroma”, and “barley taste” versus “hop aroma”, “sour”, and “citrus aroma”. In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness (b*) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.
KEYWORD
descriptive analysis, top-fermented beer, ale, physicochemical characteristics, sensory analysis
한국식품과학회지 2017 Feb; 49(01): 35 - 43
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