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Staling in Two Canned Lager Beers Stored at Different Temperatures — Sensory Analyses and Consumer Ranking
Author(s) -
Techakriengkrai Ittipon,
Paterson Alistair,
Taidi Behnam,
Piggott John R.
Publication year - 2006
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.2050-0416.2006.tb00704.x
Subject(s) - partial least squares regression , food science , mathematics , statistics , principal component analysis , ranking (information retrieval) , linear regression , chemistry , artificial intelligence , computer science
Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky , and sour . Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky . Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy , and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant ( p = 0.05) ranking of A, but not B, correlated with that of trained assessors.