Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
| Autor: | Renata Cristina de Souza Ramos, Daiana de Souza, Laura Massochin Nunes Pinto, Juliano Garavaglia, Isabel Cristina Kasper Machado, Carmelita da Costa Jardim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Taste media_common.quotation_subject lcsh:TX341-641 Sensory profile bitterness Craft 03 medical and health sciences 0404 agricultural biotechnology Perception Food science Quantitative Descriptive Analysis preference Chemical composition lcsh:RC620-627 Flavor polyphenols Mathematics media_common 030109 nutrition & dietetics sensory attributes 04 agricultural and veterinary sciences 040401 food science food_chemistry Preference lcsh:Nutritional diseases. Deficiency diseases craft beer lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages Volume 4 Issue 4 Beverages, Vol 4, Iss 4, p 106 (2018) |
| ISSN: | 2306-5710 |
| DOI: | 10.3390/beverages4040106 |
| Popis: | Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 ° Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil. |
| Databáze: | OpenAIRE |
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