Relationships of Sensory Bitterness in Lager Beers to Iso-α-Acid Contents

Abstract

Iso-␣-acids and their chemically modified variants play a large role in evoking the bitter sensory attributes of lager character, but individual consumers may vary in their perception of bitterness. Sixteen lagers were scored in rank-rating for bitterness by 14 trained assessors and the concentrations of the six bitter components in these beers were determined by high performance liquid chromatography. Relationships between bitterness intensity and the bitter components were modelled well using partial least square regression with a correlation value of 0.92. When 8 assessors carried out time-intensity scoring of bitterness, profiles for single products were very different. However, single assessor profiles for multiple products showed qualitative similarities but quantitative differences. That individual assessors perceived bitter characters differently in relation to time has implications for new product development.

Staling in Two Canned Lager Beers Stored at Different Temperatures - Sensory Analyses and Consumer Ranking

“…For prediction of quality factors such as liking partial least squares regression (PLS1) is widely used 13 as large X matrices of sensory or compositional can be related to single or small numbers of Y variables such as bitter 17 , and stale characters in lagers 6 . The purpose of this study was to explore relationships between stale attributes 6,7,14 , liking and consumer ranking using trained and untrained assessors as a preliminary to flavour analyses.…”

Time Intensity Parameters of Sweetness Perceptions in Lager Beers

“…Assessors were trained in use of the PSA sensory 30 TI macro with a bland American lager. Lagers (25 ml) were served chilled (7°C ± 2°C) 30 and assessors scored sweetness intensity on a linear scale from 0 to 400 over 120 s. This was sampled by software every second. Three replicate sessions, on different days, were conducted with coded lagers in a randomised design (Design Express v.1.0, Qi Statistics, UK).…”

“…One-way ANOVA was performed using Minitab v.13.1 30 for maxima intensity (I max ), time of maxima (T max ) and total area under curve (A total ). Centred and non-centred 2 principal component analyses were performed using Unscrambler v7.6 30 .…”

“…The strategy is to collect large numbers of highly correlated measurements at short time intervals following the ingestion 24 . When aliquots of solutions of standard compounds, such as sucrose, are ingested analyses can be relatively straightforward 8,16,21,25 but with complex real products, analysis becomes more difficult 22,30 . Thus timeintensity profiling has been reported with sugars and artificial sweeteners 1,12,23,25 , standards used for the specialised TI training of assessors 8,23 .…”

“…Thus timeintensity profiling has been reported with sugars and artificial sweeteners 1,12,23,25 , standards used for the specialised TI training of assessors 8,23 . In lagers TI profiling of bitterness 21,30 has been reported but not of sweet characters.…”