Sensory Session
Moritz Krahl, Radeberger Gruppe, Frankfurt, Germany
Co-author(s): Stefan Hanke, Bitburger Braugruppe, Bitburg, Germany
ABSTRACT: In recent years the global beer market has
experienced a substantial consolidation in market share, and
simultaneously a rather standardized type of beer emerged. Common
off-flavors like diacetyl, dimethyl sulfide, and stale flavors, as well
as microbial infected beers, have become rare due to technological
improvements, as well as to high quality standards set by global brewing
companies. On the other hand due to globalization and a prolonged
distribution chain beer faces a certain amount of aging before it
reaches the consumer. This work shows the results obtained by a
preference tasting, including several off-flavors (diacetyl, dimethyl
sulfide) and 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 was the same beer spiked with a specific pure
flavor or forced aged, respectively. Tasters were asked to state which
beer they preferred. The results show that fresh beer samples were not
significantly preferred by consumers. Addition of off-flavors resulted
in a significantly lower preference for the beer samples. Also the
addition of linalool resulted in 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.
Moritz
Krahl was born in Schwetzingen, Germany. After passing the German
Abitur (A levels) in 2000, he began studying brewing and beverage
technology at Technische Universität München in Weihenstephan, Germany.
In 2004 he graduated with a B.S. degree and in 2005 with a Dipl.-Ing.
(graduate engineer) degree. From 2005 to 2010 Moritz worked on his Ph.D.
on “Functional Beverages Based on Malted Cereals and Pseudocereals” at
the Institute for Brewing and Beverage Technology in Weihenstephan. Form
2010 to 2011 he worked as head engineer for plant and process
optimization for MEG. In October 2011 Moritz joined the Radeberger Group
with key responsibility in product and process development for new
beverages.
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