ITEM METADATA RECORD
Title: Flavour instability of pale lager beers: Determination of analytical markers in relation to sensory ageing
Authors: Malfliet, Sofie
Van Opstaele, Filip
De Clippeleer, Jessika ×
Syryn, Evelien
Goiris, Koen
De Cooman, Luc
Aerts, Guido #
Issue Date: 2008
Publisher: Harrison & Sons
Series Title: Journal of the Institute of Brewing vol:114 issue:2 pages:180-192
Abstract: Flavour changes of six Belgian pate lager beers were studied in order to estimate the importance of different parameters and reactions in relation to the ageing process. An attempt was made to link analytical data with sensory evaluation using multivariate statistical analysis. Partial least squares regression techniques (PLSR) were employed on the analytical and sensory data. As apparent from the PLSR model, significant indicators of lager beer ageing are aldehyde markers (especially total aldehydes, furfural, hexanal, 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal), cold and permanent haze, and beer colour. Conversely, compounds or parameters that load negatively in the PLSR model for beer ageing are trans-isohumulones, cis-isohumulones, total bitterness, the T/C-ratio, polyphenolic markers (especially proanthocyanidins), the flavanoid content, and, to a lesser extent, the TB-index and reducing power (TRAP). The integrated analytical-sensorial methodology is proposed as a useful tool for evaluation of the flavour instability of pale lager beers.
ISSN: 0046-9750
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Technologiecluster Bioengineering Technologie
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy

 




All items in Lirias are protected by copyright, with all rights reserved.

© Web of science