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FLAVOUR STABILITY STUDIES: THE USE OF FRACTIONAL FACTORIAL DESIGNS
Author(s) -
Drew I.,
Whitear A. L.
Publication year - 1980
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1980.tb06879.x
Subject(s) - flavour , food science , factorial experiment , fractional factorial design , chemistry , mathematics , factorial , statistics , mathematical analysis
The number of taste tests that can be undertaken by the average flavour profile panel places a severe constraint on the study of flavour stability. The use of fractional factorial designs has been shown to be an effective approach to this problem. In this work, the effect of eight process variables on both beer flavour and flavour stability have been assessed using only eight experimental beers plus one control. The efficacy of the method is demonstrated by the ease with which the flavour profile panel results can be explained by accepted theories of flavour stability. Thus the variables examined could be divided into three groups. The first group includes headspace air, pasteurization and copper content: an increase in any of these variables leads to a marked increase in oxidized flavours during storage. The second group, which includes sulphur dioxide, PVPP treatment and lupulin (dry hop) addition, reduces oxidation. The remaining variables, proteolytic enzymes and iron content had no obvious effect on oxidation.