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A comprehensive sensory evaluation of beers from the Chinese market

机译：对来自中国市场的啤酒的综合感官评估

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摘要

Fourteen different beers were evaluated by 60 Chinese untrained tasters and 10 beer sensory experts using the descriptive sensory analysis rating test and the fuzzy mathematics comprehensive evaluation (FCE) method. ANOVA results of descriptive analysis showed significant differences (p < 0.05) among the beer samples. Bitter and sour tastes contribute greatly to the entire sensory characteristic of beers for the Chinese consumer. The two-tailed paired samples t-test showed that the effect of the age factor of the panellists on beer evaluation was significant (p = 0.018), but the effect of gender factor on beer evaluation was not significant (p = 0.591). The results of the rating test and the whole harmony characteristic evaluation of the beer samples proved that, of the 14 samples, one possessed the best and one the worst sensory characteristics. Chinese consumers appeared to dislike beers that had a higher original gravity value (12.0-13.1 P), strong bitter or acidic tastes, or samples with obvious off flavours such as sulphury, diacetyl and stale flavour. For samples from the same country and beer type, higher ethanol concentration and original gravity were judged as unfavourable for the Chinese consumer. For the beers produced in China, one of the lager beer samples was the most welcome to the panellists because of its lower content of ethanol, dimethyl sulphide, vicinal diketones, carbonyl compounds (as thiobarbituric acid value) and original gravity. The study indicated that FCE could be used for beer sensory evaluation as an objective method for breweries to produce beers compatible with consumer preference.
机译：使用描述性感官分析等级测试和模糊数学综合评估（FCE）方法，由60位中国未经培训的品尝者和10位啤酒感官专家对14种不同的啤酒进行了评估。描述性分析的方差分析结果表明，啤酒样品之间存在显着差异（p <0.05）。苦味和酸味极大地影响了中国消费者对啤酒的整体感官特性。两尾配对的t检验表明，小组成员的年龄因素对啤酒评估的影响显着（p = 0.018），而性别因素对啤酒评估的影响则不显着（p = 0.591）。啤酒样品的等级测试和整体和谐特性评估结果表明，在14个样品中，其中一个具有最佳的感官特性，而一个具有最差的感官特性。中国消费者似乎不喜欢原始重力值较高（12.0-13.1 P），强烈的苦味或酸味或带有明显异味（如硫，二乙酰和陈旧味）的啤酒。对于来自同一国家和啤酒类型的样品，较高的乙醇浓度和原始比重被认为对中国消费者不利。就中国生产的啤酒而言，其中一种啤酒样品最受小组成员欢迎，因为其乙醇，二甲基硫醚，邻二酮，羰基化合物（以硫代巴比妥酸值计）和原始比重较低。研究表明，FCE可以用于啤酒的感官评估，作为啤酒厂生产符合消费者喜好的啤酒的客观方法。

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  • 来源
    《Journal of the Institute of Brewing》 |2012年第3期|325-333|共9页
  • 作者

    Chunfeng Liu; Jianjun Dong; Jinjing Wang; Xiangsheng Yin; Qi Li;

  • 作者单位

    R&D Centre, Tsingtao Brewery Co. Ltd, Qingdao 266101, Shandong Province, People's Republic of China,Lab of Brewing Science and Engineering, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China;

    R&D Centre, Tsingtao Brewery Co. Ltd, Qingdao 266101, Shandong Province, People's Republic of China;

    Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China,Lab of Brewing Science and Engineering, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China;

    Cargill Malt, McGinty Road West, MS 135, Wayzata, MN, 55391, USA;

    Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China,Lab of Brewing Science and Engineering, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beer; comprehensive evaluation; sensory; statistical analysis; chinese consumers;

    机译：啤酒;综合评估;感官统计分析;中国消费者;

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