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USE OF GRAPHIC LINEAR SCALES TO MEASURE RATES OF STALING IN BEER
Author(s) -
SCHMITT DEBORAH J.,
HOFF JOSEPH T.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08531.x
Subject(s) - flavor , food science , linear regression , mathematics , measure (data warehouse) , acetaldehyde , linear relationship , chemistry , linear correlation , statistics , computer science , biochemistry , data mining , ethanol
Graphic linear scaling was used to estimate rates of staling for several American lager beers. Packaged, fresh beers were incubated at various elevated temperatures. Corresponding controls were incubated at 0° C. Air contents of the packages were also varied. Samples of the control and experimental beers were evaluated over time by a trained panel. Results showed that this method could accurately measure stale flavor as it increased with time. Regression analyses showed that acetaldehyde concentration, determined by a GLC headspace technique, correlated well with mean panel scores for stale flavor.