Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery

Spedding, Gary; Aiken, Taylor

doi:10.1016/b978-1-78242-331-7.00018-6

Cited by 6 publications

(9 citation statements)

References 36 publications

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“…In commercial settings, the assessment of beer faults is mainly the responsibility of the head brewer. They are usually determined from simple aroma profile assessment, sensitivity sensory tests such as absolute, recognition, differential, and/or terminal threshold using a trained panel [1][2][3] or utilizing specialized instrumentation such as gas chromatographymass spectroscopy (GC-MS) [4]. Several types of faults (off-flavors/aromas) can develop in beers and with diverse origins and sensory perception thresholds, as shown in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

2021

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Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and a newly developed electronic nose (e-nose) using machine learning modelling. For these purposes, a commercial larger beer was used as a base prototype, which was spiked with 18 common beer faults plus the control aroma. The 19 aroma profiles were used as targets for classification machine learning (ML) modelling. Four different ML models were developed; Models 1 (M1) and M2 based on NIR (100 inputs from 1596–2396 nm) and M3 and M4 based on the e-nose (nine sensor readings as inputs) and 19 aroma profiles as targets for all models. A customized code tested 17 artificial neural network (ANN) algorithms automatically testing performance and neuron trimming. Results showed that the Bayesian regularization algorithm was the most adequate for classification rendering precisions of M1 = 98.9%, M2 = 98.3%, M3 = 96.8%, and M4 = 96.2% without statistical signs of under- or overfitting. The proposed system can be added to robotic pourers and the brewing process at low cost, which can benefit craft and larger brewing companies.

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Section: Introductionmentioning

confidence: 99%

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

2021

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“…Filtration is the current technology for the removal of yeast from beer. Saccharomyces cerevisiae and Pichia kudriavzevii residue have shown to be the most resistant to gastrointestinal conditions in vitro, suggesting that the wastes obtained from brewery would become a high-value probiotic product [ 43 ]. Traditional growth-based procedures and modern molecular technologies can be used to detect beer-spoilage yeast [ 41 ].…”

Section: Microbiological Safety Of Beermentioning

confidence: 99%

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Ciont

Epuran

Kerezsi

et al. 2022

Foods

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The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

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“…Certain compounds such as the furfural extracted from wood, and the esters generated by the esterification reactions that take place between alcohols—mainly ethanol and acids—during beer aging in wood change their concentrations, which increases beer bitterness as greater amounts of tannins are extracted from the wood [ 93 ]. Another aspect that should be considered during this particular maturation is that different microorganisms can contribute with different compounds to beer, but their presence will depend on the state and type of wood used for the aging [ 145 ]. For example, lambic beer matures in wooden casks, and yeasts such as Brettanomyces bruxellensis , Brettanomyces anomalous , and Pichia membranifaciens ; acetic acid bacteria; and the LAB Pediococcus damnosus and Lactobacillus brevis , among others, play an important role in the process because they contribute to the typical Brett flavor of lambic beer, characterized by spicy and medicinal notes, and also fruity and floral ones.…”

Section: Maturation Storage and Bottlingmentioning

confidence: 99%

“…In general, these undesirable microorganisms that may be present in the finished beer are not considered pathogenic and, therefore, they do not represent a potential hazard for consumers. However, if they are not eliminated they may still spoil an entire batch of beer [ 46 , 145 ]. The most common way that these contaminating microorganisms alter beer taste is by producing metabolites and other associated by-products, such as methyl mercaptan, dimethyl sulfoxide, or hydrogen sulfide, among others (which will differ depending on the species involved), at concentration levels that would allow a negative impact on the desired characteristics of the target beer.…”

Section: Maturation Storage and Bottlingmentioning

confidence: 99%

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Díaz

Durán‐Guerrero

Lasanta

et al. 2022

Foods

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In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

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Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery

Cited by 6 publications

References 36 publications

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

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