Evaluation of beer quality by sensory analysis
2000
Thi Thu Huong Nguyen | H. Valentová | J. Velíšek | J. Čepička | J. Pokorný | F. Pudil
The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.
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