beer sensory profile to assess quality and acceptance

Mostrar todas las versiones(2)

Beer is an elixir made from four elements: water, malt, hops and yeast. Its process has been perfected over the years and can be considered one of the oldest drinks in the world. The resurgence of craft beer in recent years can garner a demand for excellence. Beer quality refers to style-related sen...

Descripción completa

Detalles Bibliográficos
Autores principales: Guerberoff, Gisela kay, Marchesino, Mariana Agostina, Lopez, Paloma Lucia, Olmedo, Ruben Horacio
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2020
Materias:
Volatiles, descriptors, fermentation, flavor
Volátiles
descriptores
fermentación
flavor
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/28926
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-28926
record_format ojs
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic Volatiles, descriptors, fermentation, flavor
Volátiles
descriptores
fermentación
flavor
spellingShingle Volatiles, descriptors, fermentation, flavor
Volátiles
descriptores
fermentación
flavor
Guerberoff, Gisela kay
Marchesino, Mariana Agostina
Lopez, Paloma Lucia
Olmedo, Ruben Horacio
beer sensory profile to assess quality and acceptance
topic_facet Volatiles, descriptors, fermentation, flavor
Volátiles
descriptores
fermentación
flavor
author Guerberoff, Gisela kay
Marchesino, Mariana Agostina
Lopez, Paloma Lucia
Olmedo, Ruben Horacio
author_facet Guerberoff, Gisela kay
Marchesino, Mariana Agostina
Lopez, Paloma Lucia
Olmedo, Ruben Horacio
author_sort Guerberoff, Gisela kay
title beer sensory profile to assess quality and acceptance
title_short beer sensory profile to assess quality and acceptance
title_full beer sensory profile to assess quality and acceptance
title_fullStr beer sensory profile to assess quality and acceptance
title_full_unstemmed beer sensory profile to assess quality and acceptance
title_sort beer sensory profile to assess quality and acceptance
description Beer is an elixir made from four elements: water, malt, hops and yeast. Its process has been perfected over the years and can be considered one of the oldest drinks in the world. The resurgence of craft beer in recent years can garner a demand for excellence. Beer quality refers to style-related sensory parameters, such as bitterness, sweetness, sequence, malt character, hop intensity, and the like. On the other hand, it must be absent or regulated from “unwanted” aromas and flavors such as diacetyl (butter), acetaldehyde (green apple), phenols (clove) and oxidation (cardboard / rough / stale), among others. Since it is such a popular drink around the world, being familiar with the proper analytical techniques for beer evaluation is helpful to researchers and brewers. This article aims to summarize the various ingredients and processes of beer that cause the determining compounds of aroma, flavor, body, foam and other specific attributes when evaluating the quality of a beer. The gas chromatography (GC) and mass spectrometry (MSD) technique added to the solid phase microextraction (SPME) is the conventional technique for the detection and identification of volatile aromatic compounds. The same compounds can be perceived by sensory analysis, using a trained panel or a focus group. The Beer Core of the Food Technology Laboratory (LabTA) of the FCA-UNC, demonstrated through a study carried out in the year 2019, the use of SPME-GC-MSD is an effective method to detect volatiles from different families in blond beers and black from the city of Córdoba. The same study measured beer acceptance by a Focus Group using a 9-point hedonic scale and appreciation of beer descriptors optimized for consumer level.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2020
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/28926
work_keys_str_mv AT guerberoffgiselakay beersensoryprofiletoassessqualityandacceptance
AT marchesinomarianaagostina beersensoryprofiletoassessqualityandacceptance
AT lopezpalomalucia beersensoryprofiletoassessqualityandacceptance
AT olmedorubenhoracio beersensoryprofiletoassessqualityandacceptance
AT guerberoffgiselakay elperfilsensorialdelacervezacomocriteriodecalidadyaceptacion
AT marchesinomarianaagostina elperfilsensorialdelacervezacomocriteriodecalidadyaceptacion
AT lopezpalomalucia elperfilsensorialdelacervezacomocriteriodecalidadyaceptacion
AT olmedorubenhoracio elperfilsensorialdelacervezacomocriteriodecalidadyaceptacion
first_indexed 2024-09-03T20:27:24Z
last_indexed 2024-09-03T20:27:24Z
_version_ 1809208044171558912
spelling I10-R308-article-289262024-08-14T18:53:04Z beer sensory profile to assess quality and acceptance El perfil sensorial de la cerveza como criterio de calidad y aceptación Guerberoff, Gisela kay Marchesino, Mariana Agostina Lopez, Paloma Lucia Olmedo, Ruben Horacio Volatiles, descriptors, fermentation, flavor Volátiles descriptores fermentación flavor Beer is an elixir made from four elements: water, malt, hops and yeast. Its process has been perfected over the years and can be considered one of the oldest drinks in the world. The resurgence of craft beer in recent years can garner a demand for excellence. Beer quality refers to style-related sensory parameters, such as bitterness, sweetness, sequence, malt character, hop intensity, and the like. On the other hand, it must be absent or regulated from “unwanted” aromas and flavors such as diacetyl (butter), acetaldehyde (green apple), phenols (clove) and oxidation (cardboard / rough / stale), among others. Since it is such a popular drink around the world, being familiar with the proper analytical techniques for beer evaluation is helpful to researchers and brewers. This article aims to summarize the various ingredients and processes of beer that cause the determining compounds of aroma, flavor, body, foam and other specific attributes when evaluating the quality of a beer. The gas chromatography (GC) and mass spectrometry (MSD) technique added to the solid phase microextraction (SPME) is the conventional technique for the detection and identification of volatile aromatic compounds. The same compounds can be perceived by sensory analysis, using a trained panel or a focus group. The Beer Core of the Food Technology Laboratory (LabTA) of the FCA-UNC, demonstrated through a study carried out in the year 2019, the use of SPME-GC-MSD is an effective method to detect volatiles from different families in blond beers and black from the city of Córdoba. The same study measured beer acceptance by a Focus Group using a 9-point hedonic scale and appreciation of beer descriptors optimized for consumer level. La cerveza es un elixir elaborado a partir de cuatro elementos: agua, malta, lúpulo y levadura. Su proceso se ha perfeccionado al paso de los años y se puede considerar a esta bebida como una de las más antiguas en el mundo. El resurgimiento de la cerveza artesanal en los últimos años, trajo consigo una demanda de excelencia. La calidad de la cerveza hace referencia a parámetros sensoriales relacionados con el estilo, como el amargor, dulzor, sequedad, carácter de la malta, intensidad del lúpulo y similares. Por otro lado, debe estar ausente o regulada de aromas y sabores “no deseados” como diacetilo (mantequilla), acetaldehído (manzana verde), fenoles (clavo de olor) y oxidación (cartón/áspero/rancio), entre otros. Dado que es una bebida tan popular en todo el mundo, estar familiarizado con las técnicas analíticas adecuadas para la evaluación de la cerveza es útil para investigadores y cerveceros. Este artículo tiene como objetivo resumir los diversos ingredientes y procesos de la cerveza que originan los compuestos determinantes del aroma, sabor, cuerpo, espuma y demás atributos considerados al momento de valorar la calidad de una cerveza. La técnica de cromatografía de gases (GC) y espectrometría de masas (MSD) sumado a la microextracción en fase sólida (SPME) es la técnica convencional para la detección e identificación de compuestos aromáticos volátiles. Los mismos compuestos pueden percibirse mediante un análisis sensorial, utilizando un panel entrenado o bien un grupo de enfoque (Focus Group). El Núcleo Cerveza del Laboratorio de Tecnología de Alimentos (LabTA) de la FCA-UNC, demostró mediante un estudio realizado en el año 2019, que el uso de SPME-GC-MSD es un método efectivo para detectar volátiles de diferentes familias químicas en cervezas rubias y negras de la Ciudad de Córdoba. El mismo estudio midió la aceptabilidad de cervezas mediante un Focus Group (grupo de enfoque)  utilizando una escala hedónica de 9 puntos y la apreciación de ciertos descriptores de cerveza optimizados para nivel consumidor. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2020-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/28926 Nexo agropecuario; Vol. 8 Núm. 1 (2020); 52- 59 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/28926/29911 Derechos de autor 2020 Gisela kay Guerberoff, Mariana Agostina Marchesino, Paloma Lucia Lopez, Ruben Horacio Olmedo https://creativecommons.org/licenses/by-nc-sa/4.0

Ejemplares similares