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DEVELOPMENT OF ROUTINE INVESTIGATIONAL TOOLS FOR THE STUDY OF SULPHURY FLAVOURS IN BEER
Author(s) -
Peppard T. L.
Publication year - 1985
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.2050-0416.1985.tb04358.x
Subject(s) - flavour , sensory analysis , chromatography , computer science , food science , chemistry
A number of investigational tools are described, for characterising sulphury flavours in beer; these assist in the collection of both sensory and analytical data. A short format has been devised for describing the sulphury characteristics of beer flavour. Methods of data processing which determine whether or not a panel has discriminated between two or more beers, when using descriptive flavour analysis, are outlined. An analytical method has been devised for detecting and quantifying certain flavour‐active organosulphur volatiles in beer. The technique, which is based on a purge/trap/desorb procedure, requires minimal modification of existing capillary GC equipment.