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标题：Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations
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作者：Carlos A. Blanco ; Dieudonné Nimubona ; Encarnación Fernández-Fernández 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2015
卷号：3
期号：1
页码：1-8
DOI：10.12691/jfnr-3-1-1
语种：English
出版社：Science and Education Publishing
摘要：A total of 40 commercial lager beers (6 dark, 28 pale and 6 alcohol free) were analysed by High-Performance Liquid Chromatography (HPLC) and evaluated by a descriptive sensorial panel. Discriminant Analysis was applied to 15 sensory descriptors to obtain a classification by types of beer. Cluster Analysis identified 4 clusters grouping the 15 sensory descriptors. The Correlation Matrix confirmed a correlation between them and the subsequent Principal Component Analysis. A stepwise discriminant analysis was used to eliminate the less significant descriptors, leading to 100% of the samples being correctly classified with a reduced number of variables (colour intensity, smell of caramel, smell of toasted, persistence and viscosity). The analysis of the correlations between iso-α-acid concentrations and sensory descriptors shows a good relationship with bitter taste. Thus, HPLC data can be used for predicting lager beer bitterness through the mathematical correlation developed in this paper.
关键词：lagerbeer; iso-α-acids; sensory descriptors; bitterness; correlation