Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions |
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| Authors: | O Corzo N Bracho |
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| Affiliation: | Authors Corzo and Bracho are with the Dept. of Food Technology, Univ. de Oriente Núcleo de Nueva Esparta, Boca del Río, Venezuela. Direct inquiries to author Corzo (E-mail: ). |
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| Abstract: | ABSTRACT: The objective of this research was to predict any sensory characteristics of canned beer related to its oxygen concentration, composition, temperature, and time intervals of storage. The initial content of oxygen and content of carbon dioxide, pH, color, turbidity, thiobarbituric acid, and bitterness were instrumentally evaluated during 16 wk and 3 storage temperatures. Simultaneously, 8 trained panelists evaluated the degree of oxidation, quality of bitterness, and sensory stability. Principal components regression adjusted models explained the 85% to 86% ( P < 0.01) variability of the sensory characteristics. The results suggest that sensory characteristics of canned beer can be predicted by instrumental measures of its composition and storage conditions. |
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| Keywords: | prediction sensory quality canned beer physical chemistry contents principal component regression |
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