Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking

Tools

Piggott, J.R. and Techakriengkrai, I. and Paterson, A. and Taidi, B. (2006) Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking. Journal of the Institute of Brewing, 112. pp. 28-35. ISSN 0046-9750

Full text not available in this repository.Request a copy

Abstract

Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.

CORE (COnnecting REpositories)