Changes in the sensory bitterness of beer at repeated ingestion
1992
Strejcek, F. | Cepicka, J. | Pokorny, J. | Novakova, M. (Vysoka Skola Chemickotechnologicka, Prague (CSFR))
A set of 44 beer samples, produced in Czech breweries, was evaluted by a panel of 43 trained and experienced tasters, and the effect of repeated ingestion on the intensity of bitterness was determined using an unstructured graphical scale. The maximum intensity was attained after the 5th ingestion on an average where the relative standard deviation of the result reached its minimum. The correlation between this value and the bitterness after the first ingestion (where the relative standard deviation had its maximum) had a low correlation coefficient. The bitterness development during repeated ingestion and the absolute values of bitterness showed considerable variability so that no relation of this course on the kind of beer or the assessor could be detected.
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