Journal article

Chemical characterization of aromas in beer and their effect on consumers liking

Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, Amruta Godbole, Frank R Dunshea

FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2019

Abstract

Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components analysis was conducted for each type of fermentation. Multiple regression analysis, and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volat..

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Grants

Awarded by Australian Government through the Australian Research Council


Funding Acknowledgements

This research was supported by the Australian Government through the Australian Research Council [Grant number IH120100053] 'Unlocking the Food Value Chain: Australian industry transformation for ASEAN markets'.C.G.V. was supported by the Melbourne Research Scholarship from the University of Melbourne.