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VIEW ARTICLE doi:10.1094/ASBCJ-2007-1116-01
Sensory Evaluation of Beer Enriched with Antioxidant Vitamins. Emese Jeney-Nagymate (1) and Peter Fodor, Corvinus University of Budapest, Faculty of Food Sciences, Department of Applied Chemistry, Budapest, Hungary. (1) Corresponding author. E-mail: <n.emese@citromail.hu> J. Am. Soc. Brew. Chem. 66(1):20-28, 2008.
The aim of this study was to assess consumer responses to beer samples enriched with vitamins E and C. Untrained consumers (n = 315) participated in three tasting panels. Panelists were primarily men age 45–50. Participants scored beer clarity, foam, flavor, and overall acceptability using a 9-point hedonic scale. Four demographic and behavioral questions were included in the questionnaire. Clarity scores were compared with beer color measured by spectrophotometer. Based on the results, vitamin addition is recommended primarily in the case of brown beer, because almost every vitamin concentration and combination met the requirements of consumers who tasted this type of beer. If vitamin E is the only added vitamin, at least medium alcohol content is recommended, and the suggested vitamin E concentration is 3 mg/L. If production of beer enriched with ascorbic acid is needed, the suggested vitamin C concentration is a maximum of 30 mg/L. In the case of joint enrichment, the alcohol content should be >4.7%, and the suggested concentrations of vitamins E and C are 3 and 30 mg/L, respectively. Keywords: Ascorbic acid, Beer, Flavor, Sensory analysis, alpha-Tocopherol
El objetivo de este estudio era evaluar las respuestas del consumidor
referente a muestras de cerveza enriquecidas con vitaminas E y C. Los
consumidores sin capacitación (n = 315), participó en tres paneles
de degustación. Los panelistas fueron principalmente hombres de edad
45–50. Los participantes anotaron la claridad de cerveza, espuma, sabor y
aceptabilidad general usando una escala hedónica con nueve puntos. Cuatro
preguntas demográficas y de comportamiento se incluyeron en el
cuestionario. Claridad resultados fueron comparados con el color de la
cerveza medida por espectrofotómetro. Sobre la base de los resultados, la
adición de vitaminas se recomienda principalmente en el caso de cerveza
negra, porque casi todas las concentraciones y combinaciones de vitaminas
cumplido los requisitos de los consumidores que probaron este tipo de
cerveza. Si la vitamina E es el único añadido vitamina, mediano contenido
de alcohol al menos se recomienda, y la concentración sugerido de vitamina
E es 3 mg/L. Si la producción de cerveza enriquecido con ácido ascórbico
es necesario, se sugiere una concentración máximo de vitamina C de 30
mg/L. En el caso de actividades conjuntas de enriquecimiento, se sugiere
que el contenido de alcohol ser >4,7%, y las concentraciones sugeridas de
vitaminas E y C son 3 y 30 mg/L, respectivamente. Palabras clave: Ácido ascórbico, Análisis sensorial, Cerveza, Sabor,
alfa-Tocopherol
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |