L. MARQUES (1), M. H. Espinosa (1), R. T. Foster (2), W. Andrews (1);
(1) Molson Coors Canada, Toronto, ON, Canada; (2) MillerCoors LLC,
Golden, CO, U.S.A.
Sensory II
Thursday, June 5 - 10:00 a.m.-11:45 a.m.
Lobby Level, Empire Ballroom
To standardize a method for the forced sensory aging of several types of
lager and ale beers, an attempt was made to correlate electron
paramagnetic resonance (EPR) results with sensory data on samples
subjected to various time–temperature treatments. Forced aging methods
used were 3 days at 27°C and 1 day at 40°C, both of which have been used
to represent a one month normal shelf life (1 month at 20°C). Standard
EPR “area” metric and sensory analyses were completed on three types of
forced aged beer samples: standard lager, low alcohol lager, and
standard ale. Trained sensory panelists evaluated these packaged beer
samples following standard descriptive methods and rated a total of 57
attributes, of which 4 attributes related to staling. The four staling
attributes (oxidized, papery, leathery, and catty) were combined for
data analysis. For all three types of beer, a significant relationship
between EPR area and sensory oxidation scores was found at 40°C for 1
day. Conversely, sensory and EPR area results for samples incubated at
27°C for 3 days did not have a significant relationship. Further, using
the new EPR area metric, which represents the amount of free radicals
present in the sample, brewing changes were made to lower the EPR area
values in five breweries over three years. Mitigation of trace metals
and lowering dissolved oxygen while increasing SO2 slightly
generally resulted in a reduction in EPR area values. This plan resulted
in a dynamic potential flavor stability improvement program that
inculcated longer beer shelf life into packaged beer during this
baseline period.
Laura Marques received a B.S. degree in chemistry from the University
of Western Ontario and diploma in science laboratory technology from
Fanshawe College in London, ON, Canada. She began employment at
Diagnostix Inc. in 2001 as an R&D chemist working on an effective
mycotoxin regimen used in the national grain inspection industry. Since
2006, she has worked for Molson Coors Canada in the role of chemist at
the central laboratory. In addition to serving on two ASBC subcommittees
she has been published in the Journal of Soil Sciences for work using yeast estrogen screen assays.
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