Sensory Session
Li Hong, Pearl River Brewery Co., Ltd., Guangzhou?510308
Co-author(s): Fang Guiquan and Li Huiping, Pearl River Brewery Co.,
Ltd., Guangzhou, P.R. China; Li Lin, South China University of
Technology, Guangzhou, P.R. China; He Xi, Pearl River Brewery Co., Ltd.,
Guangzhou, P.R. China;Zhang Wujiu,
ABSTRACT: TBA, concentration of staling substances, and
aging intensity scores were analyzed at a certain interval during beer
storage at 40, 50, and 60°C and at room temperature. Correlation
analyses were conducted between TBA. as well as concentration of staling
compounds and the aging intensity score, and the results show that the
strongest correlation is between the TBA and aging intensity scores. The
regression equations between TBA and beer aging intensity were acquired
at different storage temperatures through regression analysis, and the
equation is one order linear equation and is statistically significant.
The critical TBA above which ordinary consumers can perceive staling
flavor is 0.486, as calculated according to the regression equation at
room temperature. In this study the aging intensity score corresponding
to the critical TBA was designated 2 (on a scale from 0 to 5). The
kinetic characterization of beer staling at 40, 50, and 60°C and at room
temperature conformed to the one order linear equation. It is seen from
the staling kinetics that the rate of beer aging is expedited as the
storage temperature increases. We can infer from the coefficients of
aging kinetics that the rate of beer aging at 40, 50, and 60°C is
accelerated by 14.2, 30.0, and 59.1 times, respectively, compared with
actual storage conditions. In other words we can theorize that one-day
of beer storage at 40, 50, and 60°C is equivalent to two weeks, one
month, and two months of storage under normal conditions. Based on these
findings, a method for predicting the time at which beer will begin to
exhibit aging flavor is put forward.
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