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首页> 外文期刊>Food Quality and Preference >Beer astringency assessed by time-intensity and quantitative descriptive analysis: influence of pH and accelerated aging.
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Beer astringency assessed by time-intensity and quantitative descriptive analysis: influence of pH and accelerated aging.

机译：通过时间强度和定量描述分析评估啤酒的涩味：pH值和加速老化的影响。

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摘要

PH and oxygen are usually considered as the main factors influencing the organoleptic stability of beer. Polyphenols from malt and hop contribute to several characteristics of beer flavor, but their incidence on astringency is rarely mentioned. In this work, effects of pH (3.0 and 5.0) and accelerated aging (0 or 5 days at 40 degrees C with low or high level of oxygen in the bottle) on astringency were measured by two sensory analysis methods: quantitative descriptive analysis and time-intensity analysis. In addition, the polymerization degree of polyphenols was determined for the different samples in this study. Whatever the sensory technique used, a trained panel showing high repeatability identified pH as the only factor having a significant effect on astringency. Accelerated aging, even with high level of oxygen in the bottle, does not significantly modify perception of this sensation compared with the 4 degrees C-stored beer, probably because the variation of polymerization degree of polyphenols was not sufficient to be detected by the panelists..
机译：PH和氧气通常被认为是影响啤酒感官稳定性的主要因素。麦芽和啤酒花中的多酚有助于产生啤酒风味的几个特征，但很少提及其涩味发生率。在这项工作中，通过两种感官分析方法测量了pH（3.0和5.0）和加速老化（在40摄氏度下0或5天，瓶中氧气含量低或高）对涩味的影响：定量描述分析和时间强度分析。另外，在这项研究中确定了不同样品的多酚聚合度。无论使用哪种传感技术，受过训练的专家组都显示出高的重复性，将pH值确定为对涩味有重大影响的唯一因素。与4°C储存的啤酒相比，即使瓶中的氧气含量较高，加速老化也不会显着改变这种感觉的感觉，这可能是因为多酚的聚合度变化不足以由小组成员检测到。 。

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