VIEW ARTICLE    DOI: 10.1094/ASBCJ-49-0054

Sensory Evaluation of the Mouthfeel of Beer. Susan A. Langstaff, J.-X. Guinard, and M. J. Lewis, Department of Food Science and Technology, University of California, Davis, CA. J. Am. Soc. Brew. Chem. 49:0054, 1991.

The sensory attributes that constitute the mouthfeel of beer were identified and defined using descriptive analysis procedures. Nine terms were found to be important in describing the mouthfeel of 30 commercial beers: sting, bubble size, foam volume, total CO₂, density, viscosity, oily mouthcoat, astringency, and stickiness. Principal component (PC) analysis indicated that the first PC was defined by bubble size, sting, and total CO₂ (carbonation attributes) on one hand, and viscosity, density, astringency, stickiness, and oily mouthcoat (fullness and afterfeel attributes) on the other. Lager-style and wheat beers were generally high in carbonation attributes; ales and Vienna-style beers were of lower intensity. Stouts and barleywines were characterized by high intensity of fullness and afterfeel attributes along the first PC.

Keywords: Beer, Mouthfeel, Sensory evaluation, Principal component analysis