JULIA STEINER (1), Stefan Hanke (2), Moritz Krahl (3)
(1) Technische Universität München-Weihenstephan, Freising, Germany; (2)
Bitburger Brauerei, Bitburg, Germany; (3) Mitteldeutsche
Erfrischungsgetränke GmbH, Weißenfels, Germany
In recent years, the global beer market has known a substantial
consolidation in market share and simultaneously a rather standardized
type of beer emerged. Common off-flavors like diacetyl and dimethyl
sulfide, stale flavors, as well as microbial-infected beers have become
rare due to technological improvements as well as to high quality
standards set by the global brewing companies. On the other hand, due to
globalization and a prolonged distribution, beer faces a certain time
of ageing before it reaches the consumer. This work shows the results
obtained by a preference tasting including several off-flavors
(diacetyl, dimethyl sulfide), forced aged beer, as well as linalool.
Linalool was included as a flavor in the tasting trial, because it is
known as an indicator substance for late-hopped premium beers.
Additionally, concentrations of linalool are sub threshold in the
standardized beers mentioned above. In the trial, each volunteer was
presented a set of two beer samples. One was a traditional commercially
available Bavarian style lager, the other one was the same beer spiked
with a specific pure flavor or forced aged, respectively. Tasters were
asked to state which beer they would prefer. The results show that fresh
beer samples were not significantly preferred by consumers. Addition of
off-flavors resulted in a significant lower preference of the beer
samples. Also, the addition of linalool resulted in a decreased
preference. In conclusion, this work shows that consumers seem to be
used to aged beer. However, a differing flavor profile resulted in a
lower preference.
Julia Steiner was born in Munich, Germany. After school she started
studying food technology and biotechnology at the Technische Universität
München in Weihenstephan, Germany. After graduating with a Dipl.-Ing.
(graduate engineer) degree in 2010, she joined Professor Becker’s team
at the Institute for Brewing and Beverage Technology as a Ph.D. student.
Her main topics of research include dietary fiber, alternative
fermentations, and the use of spent grain.
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