Evaluation of beer quality by sensor analysis
2000
Huong, N.T.T. | Valentova, H. | Velisek, J. | Pokorny, J. | Pudil, F. (Vysoka Skola Chemicko-Technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) | Cepicka, J.
The flavour of pasteurized 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 visualization of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurization intensity and storage time.
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