Sensory Session
Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University,
Co-author(s): Jianjun Dong, R & D Center, Tsingtao Brewery Co.
Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA; Qi
Li, Key Laboratory of Industrial Biotechnology, Ministry of Education,
Jiangnan University, China
ABSTRACT: In order to build an effective evaluation method
for beer harmony characteristic tasting, 60 ordinary people and 10 beer
evaluation experts were invited to judge beer taste using a 5-point
Likert-like scale of suitability. The method of fuzzy mathematics
comprehensive evaluation was applied in the research, and the mouthfeel
features of 14 types of beers were determined by the membership grade,
which includes three steps: 1) first, identifying the system of beer
taste compatibility comprehensive assessment indicators, boundary of
indicators, and grade of comments; 2) second, evaluating a single
indicator of beer harmony taste, confirming the fuzzy power weight
vector, a, and establishing the model of fuzzy comprehensive
evaluation (FCE); and 3) third, analyzing the result of beer harmony
taste character. Moreover, descriptive analysis, hedonic test, and the
whole harmony characteristics evaluation of beer samples were conducted,
and the results processed by the date processing software SPSS13.0.
ANOVA results of descriptive analysis showed significant differences (P
< 0.05) among the beer samples in this study. The results also
showed that beer samples 7 and 2 possessed the best and worst harmony
characteristics, respectively. Therefore, FCE can be used for beer
harmony characteristic tasting as a optional method.
Chunf
eng
Liu received an master of engineering degree in fermentation engineering
from Jiangnan University in Wuxi, China. She began employment with
Jiangnan University in 2008 as a teacher in the Key Laboratory of
Industrial Biotechnology, Ministry of Education, Jiangsu Province,
China.
