Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-&amp;#945;-Acid Concentrations

Blanco, Carlos A.; Nimubona, Dieudonné; Fernández‐Fernández, Encarnación; Álvarez, Inmaculada

doi:10.12691/jfnr-3-1-1

Cited by 8 publications

(5 citation statements)

References 43 publications

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“…Both the samples were assessed three times. The grading system of the beer samples were on a 10 cm unstructured line scale from 0 to 10 for the testers [28].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Ghosh¹,

Mandal²,

Nath³

et al. 2019

AiM

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As per tradition from hundreds of years the Koloi tribes of Tripura are preparing "Gora"-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. In this study, an attempt has been made to identify the indigenous yeast which is the main causative agent for fermentation and to investigate its fermentation ability with an industrial Saccharomyces cerevisiaes train. After investigation based on culture dependent phenotypic characteristics like-staining and biochemical characterization, primarily the responsible yeast species was determined as Pichia kudriavzevii and further confirmed followed by 18S rRNA ribotyping and the sequences was deposited at Gene bank and NCBI bearing specific accession number. In the comparative analysis, it has been found a significant similarities in all aspects of nutritional and alcohol percentages with the industrial strain in laboratory condition. The alcohol percentage in the rice beer "Gora" measured 6.40 ± 0.008% v/v. The study may be the first scientific investigation of its kind about this indigenous yeast strain isolated from "Gora" of this Indo-Burma biodiversity region and may provide sufficient background and potentiality for promoting these kinds of indigenous alcoholic beverages for small scale commercialization to strengthen the rural livelihood as well as to maintain immaterial cultural heritage.

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“…Both the samples were assessed three times. The grading system of the beer samples were on a 10 cm unstructured line scale from 0 to 10 for the testers [28].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Ghosh¹,

Mandal²,

Nath³

et al. 2019

AiM

View full text Add to dashboard Cite

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“…The flavor spectrum of terms includes 72 attributes grouped into seven areas, which describe the six primary odor and aroma classes (fruity, floral, vegetal, spicy, heat-induced, and biological) and taste and texture [18]. The characterization of the sensory space of traditional and novel beer products has conventionally been achieved through the use of different sensory methodologies [19][20][21] and the level of expertise (experts and trained or untrained consumers) [22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies

2021

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The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.

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“…Thus, both pea Temp and Amior varieties of grain shells most actively sorbed cadmium and lead ions. Cellulose contained in the grain shells, due to its structure, detained in the greatest amount of cadmium and lead cations [5]. The sorption activity of aqueous solutions obtained from native shells of pea grains was also due to the formation of complex compounds of amino acids contained in the proteins of the grain shells with heavy metal ions.…”

Section: Resultsmentioning

confidence: 99%

Heavy metal sorption by native shells of pea grain

Shelepina

2023

E3S Web of Conf.

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One of the current problems of the agricultural and industrial complex is the increase in the volume of waste generated, with a low level of recycling. A promising way to recycle waste from enterprises engaged in grain processing is to produce sorbents for purification of polluted water. The aim of this work was to study the degree of sorption of heavy metal ions, which are one of the main pollutants of surface and industrial wastewater, native shells of pea grains. The raw materials investigated were crushed and infused in distilled water. Then solutions of heavy metals in a certain concentration were added, followed by filtration, mineralisation of the obtained samples, and determination of the residual concentration of heavy metal ions by inversion voltammetry. It was found that the sorption activity of pea grain shells varies depending on the variety of this crop and the type of heavy metals. The lowest residual concentration of cadmium in the model solutions after exposure indicates the highest sorption capacity of the native shells of the pea grains in relation to the ions of this metal. The best ability to bind heavy metal ions were the shells of pea variety Temp. However, native shells of pea grains are not able to fully extract heavy metal ions from aqueous solutions. Modification of pea grain shells will increase their sorption activity.

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Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

Cited by 8 publications

References 43 publications

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies

Heavy metal sorption by native shells of pea grain

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Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-&#945;-Acid Concentrations

Cited by 8 publications

References 43 publications

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain &lt;i&gt;Pichia kudriavzevii&lt;/i&gt; from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain &lt;i&gt;Pichia kudriavzevii&lt;/i&gt; from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies

Heavy metal sorption by native shells of pea grain

Contact Info

Product

Resources

About

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i> from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura