Nuclear magnetic resonance principle-based method for evaluating mellowness of beer taste

Abstract

The invention provides a nuclear magnetic resonance principle (NMR)-based method for evaluating mellowness of beer taste, belonging to the field of beer quality evaluation. The method provides a hydrogen bond chemical shift index related with the advantage and disadvantage of mellowness of beer from the angle of hydrogen bond associating strength in the beer depending on establishing the nuclear magnetic resonance detecting method for hydroxyl proton chemical shift in the beer. The related coefficient R2 between the hydroxyl proton chemical shift of different beer samples and mellowness evaluation is 0.6280, which means that the fitting degree between the hydroxyl proton chemical shift of the beer samples and the taste mellowness evaluation result is good; finally a particular corresponding relationship, namely positive linear relation between the beer taste evaluation index hydroxyl proton chemical shift and the beer taste is determined by taking the corresponding relationship of the hydroxyl proton chemical shift and the taste evaluation as a link, which means that the sample with better mellowness in taste evaluation has relatively large hydroxyl proton chemical shift; and the sample with poor mellowness in the taste evaluation, the hydroxyl proton chemical shift is relatively smaller. The method can be used for objectively and effectively comparing different finished product beer samples, thereby making up defects and deficiencies to some extent existing in taste evaluation.

Description

technical field [0001] The invention discloses a method for evaluating the mouthfeel mellowness of beer by using a nuclear magnetic resonance method (NMR), belonging to the field of beer quality evaluation. Background technique [0002] The quality of beer taste directly affects consumers' desire to drink, which in turn affects the sales of beer products. The evaluation of beer taste is an abstract description of sensory experience. In the traditional quality control of beer taste, in addition to using taste evaluation to distinguish the difference in taste between beer samples, there is a lack of other fair, objective and effective taste evaluation methods. Although sensory evaluation can directly describe the flavor of beer, it mainly relies on people's supervisory feeling, which requires high professionalism of the evaluation personnel, and the subjective difference of evaluation results is large. Therefore, it is necessary to seek objective evaluation indicators relate...

AI Technical Summary

Problems solved by technology

Although sensory evaluation can directly describe the flavor of beer, it mainly relies on people's supervisory feeling, which requires high professionalism of the evaluation personnel, and the subjective differences in evaluation results are large.

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