Physicochemical and sensory characteristics of commercial top-fermented beers
2017
Sung, S., Sejong University, Republic of Korea | Lee, S.J., Sejong University, Republic of Korea
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 less than 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.
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