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Key constituents, flavour profiles and specific sensory evaluation of wheat style non-alcoholic beers depending on their production method

机译:根据其生产方法,主要成分,风味谱和小麦式非酒精啤酒的特定感官评价

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Analytical and sensory profiles of non-alcoholic beers (NAB) vary on the process used for their production. The style and production procedure with blending and subsequent aroma enhancement lead to a wide range of product specific characteristics, which have so far only been evaluated using attributes and schemes developed for standard alcoholic beers. There has been no comparison and characterisation of wheat style NABs from different production processes using olfactrometry in combination with sensory analysis. GC-O/MS sniffing was performed to identify the aroma active components in wheat style NABs produced by different methods and the alcoholic standard beer to determine the differences in their aroma spectrum. Based on this, a sensory scheme for the targeted assessment of aroma profile, flavour intensity and attributes describing non-volatile properties was developed and validated using top fermented NABs. The odour activity of aroma substances differ depending on the matrix. The choice of attributes varies depending on the production process and aroma profiling is not always sufficient for the holistic characterisation of NABs. (c) 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.
机译:非酒精啤酒(NAB)的分析和感官曲线在其生产的过程中变化。具有混合和随后的香气增强的风格和生产过程导致广泛的产品特异性特征,目前仅使用为标准酒精啤酒开发的属性和方案进行评估。使用OlFactrometry与感官分析结合使用OlFactrometry的不同生产过程中没有比较和表征小麦样式Nabs。进行GC-O / MS嗅探以鉴定不同方法和酒精标准啤酒生产的小麦式NAB中的香气活性成分,以确定其香气光谱的差异。基于此,使用顶部发酵的Nabs开发并验证了用于靶向评估的香气谱,风味和描述非挥发性特性的拟真性和属性的感官方案。芳香物质的气味活性因基质而异。属性的选择根据生产过程而变化,并且对于NAB的整体表征并不总是足够的芳香分析。 (c)2021作者。 John Wiley&Sons Ltd在酿造和蒸馏学院发表的酿造研究所。

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