Predicting the organoleptic stability of beer from chemical data using multivariate analysis

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Luis Ferreira Guido (Author) FCUP; Andreia Curto (Author) Other; Patrick Boivin (Author) Other; Nizar Benismail (Author) Other; Cristina Goncalves (Author) Other; Aquiles Araujo Barros (Author) FCUP

Journal

Title: European Food Research and Technology

Vol. 226

Pages: 57-62

ISSN: 1438-2377

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 12 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-004-6FV

DOI: 10.1007/s00217-006-0508-5

Abstract (EN): Delaying flavour staling, to prolong the shelf life of beer, is one of the greatest challenges facing the brewing industry today. In this study, a series of lager beers were brewed using five European barley varieties and four chemical indicators of the degree of beer ageing were correlated with the sensory evaluation: E-2-nonenal, beta-damascenone, 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde (5-HMF). A statistical strategy using principal component analysis and multiple linear regression was applied to draw relationships between the sensory and chemical data sets. Additionally, the relative significance of each of the chemical data on the organoleptic stability of beer was evaluated within the method. 5-HMF was the only studied carbonyl compound whose concentration cannot be used for predicting the total taste score of beers. E-2-nonenal, in contrast, was found to be the most discriminant carbonyl compound under consideration for predicting the flavour stability of beer.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6