Olfactometry and possibilities of its use for emission determination in breweries
2008
Kraus, R.,Vyzkumny Ustav Zemedelske Techniky, Prague (Czech Republic) | Chladek, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Technologickych Zarizeni Staveb | Cespiva, M.,Vyzkumny Ustav Zemedelske Techniky, Prague (Czech Republic) | Prikryl, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Technologickych Zarizeni Staveb
The objective of this study was to determine threshold values of emissions generated during the mashing process as well as emissions from fresh crached malts, hop pellets and yeasts after the fermentation process. The organoleptic analysis was carried out by a panel of 8 members using the dynamic olfactometer ECOMA TO8 - 8. The highest agreement among the panelists was reached during the evaluation of hop pellets as only two panel members did not determine any threshold odour concentration in any of the samples tested. Good and reproducible results were also obtained by the measurement of odours formed during mash boiling. Our results show a high variability in threshold values in most of the samples assessed.
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