单跳啤酒的感官识别——分类法与特征分析法和强度评定法相结合

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Gonzalo Garrido-Bañuelos, Astrid Buica
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引用次数: 0

摘要

感官方法正在根据行业需求不断优化。分拣是一种广泛使用的感官方法;然而,它提供的关于单个产品独特性的信息有限。目前的工作是在九种单啤酒花啤酒上进行的,使用分类与分析和强度评级(SPIR)评级相结合的方法来突出组内变变性和个体特征。结果表明,SPIR可以有效地突出组内差异。研究还表明,较高的被引频次并不一定对应较高的属性强度。对于考虑的应用,结果突出了啤酒花品种对啤酒感官特征的作用。在花叶啤酒花(MO)、香橼啤酒花(CI)和茜草啤酒花(CE)之间发现了整体的感官相似性。然而,SPIR的使用突出了CE和其他跳之间的差异。在所有情况下,Amarillo (AM)啤酒花表现出最独特的特征。将分选与分析和强度等级(SPIR)等级结合使用,可以成为新产品开发中有价值的工具。不仅要了解样品组之间整体感官上的异同,而且要了解与同类产品相比的独特之处。目前的工作表明,增加强度的分类和分析可以突出单个产品的内部特征在一组样品具有整体相似的感官轮廓。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single-hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating to highlight the intra-group variability and individual characteristics. Results have shown that SPIR can effectively highlight the intra-group differences. It has also shown that a higher frequency of citation did not always correspond to a higher attribute intensity. For the considered application, the results highlighted the role of hop varieties on the sensory profile of beers. Overall sensory similarities were found between Mosaic (MO), Citra (CI), and Celeia (CE) hops. However, the use of SPIR highlighted differences between CE and the other hops. Amarillo (AM) hops showed the most distinctive profile in all cases.

Practical applications

The use of sorting in combination with profiling and intensity rating (SPIR) rating can be a valuable tool in new product development. It is not only important to understand the overall sensory similarities and differences between groups of samples, but also unique aspects compared to similar products. The present work has shown that adding intensity to sorting and profiling can highlight the inner characteristics of individual products in a group of samples with an overall similar sensory profile.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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