Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

2013 ◽  
Vol 28 (5) ◽  
pp. 387-395 ◽  
Author(s):  
Laura Vázquez-Araújo ◽  
Debbie Parker ◽  
Eleanor Woods
Keyword(s):  
Flavor Evaluation ◽  
Beer Flavor

scholarly journals Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1914
Author(s):  
Scott Lafontaine ◽  
Kay Senn ◽  
Laura Knoke ◽  
Christian Schubert ◽  
Johanna Dennenlöhr ◽  
...  
Keyword(s):  
North American ◽  
Alternative Food ◽  
Chemical Components ◽  
Sensory Panel ◽  
Food And Beverage ◽  
Beer Flavor ◽  
Chemical Techniques ◽  
Selection Of

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

Development of Flavor Evaluation Item in Yakju

2021 ◽  
Vol 25 (4) ◽  
pp. 419-427
Author(s):  
Ye Seul Kwon ◽  
Jin Ah Jeon ◽  
Seok Tae Jeong ◽  
Han Seok Choi ◽  
Ji Eun Kang
Keyword(s):  
Flavor Evaluation

scholarly journals Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2152
Author(s):  
Sin-Young Park ◽  
Hack-Youn Kim
Keyword(s):  
Broiler Chicken ◽  
Principal Component ◽  
Chicken Breast ◽  
Flavor Evaluation ◽  
Breast Meat ◽  
Shear Forces ◽  
Quality Properties ◽  
Ph Values ◽  
Water Contents ◽  
Cooking Yield

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

scholarly journals Beef Flavor Evaluation on Top Loin Steaks, Sirloin Steaks, Chuck Roasts, and 80/20 Ground Beef Over The Retail Case

2019 ◽  
Vol 3 (2) ◽  
pp. 96-96
Author(s):  
C. Pena ◽  
T. Cramer ◽  
B. Schilling ◽  
R. Miller ◽  
C. Kerth ◽  
...  
Keyword(s):  
Ground Beef ◽  
Flavor Evaluation ◽  
Beef Flavor

Foaming and Beer Flavor

1983 ◽  
Vol 41 (1) ◽  
pp. 19-23 ◽  
Author(s):  
M. Ono ◽  
S. Hashimoto ◽  
Y. Kakudo ◽  
K. Nagami ◽  
J. Kumada
Keyword(s):  
Beer Flavor

Deep learning based flavor evaluation of rice wine

2020 ◽  
Author(s):  
Jian Li ◽  
Meilan Chen ◽  
Qingzhong Mao ◽  
Yiming Li
Keyword(s):  
Deep Learning ◽  
Rice Wine ◽  
Flavor Evaluation
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