Method for evaluating flavor stability of beer

A technology of beer flavor and evaluation method, which is applied in measurement devices, instruments, scientific instruments, etc., can solve the problem of inaccurate judgment results, and achieve the effect of making up for subjective and unquantifiable defects and avoiding one-sidedness.

Active Publication Date: 2012-07-18
TSINGTAO BREWERY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no method or standard for comprehensive measuremen

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  • Method for evaluating flavor stability of beer
  • Method for evaluating flavor stability of beer

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Experimental program
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Effect test

Embodiment 1

[0035] Finished beer A, a pure draft beer purchased in the market, the corresponding detection indicators are: free radical value A = 28745, LagTime value B = 123min, furfural concentration ppb value C = 60.45ppb, 3-methylthiopropanal concentration ppb Value D = 2.09 ppb, phenylacetaldehyde concentration ppb value E = 6.59 ppb, trans-2 nonenal concentration ppb value F = 0.10 ppb. The calculated FSI index is 0.403, which is judged as fresh according to the evaluation system. The average sensory evaluation score of this sample is 7.2 points, which is in the range of fresh beer sensory evaluation scores. The evaluation results of FSI index were consistent with those of sensory evaluation.

Embodiment 2

[0037] Finished beer B, an ordinary beer purchased in the market, the corresponding indicators for detection are: free radical value A = 28860, LagTime value B = 105min, furfural concentration ppb value C = 76.30ppb, 3-methylthiopropanal concentration ppb value D=4.95ppb, phenylacetaldehyde concentration ppb value E=30.52ppb, trans-2-nonenal concentration ppb value F=0.17ppb. The calculated FSI index is -0.477, which is judged to be general aging according to the evaluation system. The average sensory evaluation score of this sample is 6.25 points, which is in the range of general aged beer sensory evaluation scores. The evaluation results of FSI index were consistent with those of sensory evaluation.

Embodiment 3

[0039] Finished beer C, an ordinary beer purchased in the market, the corresponding detection indicators are: free radical value A = 84121, LagTime value B = 24min, furfural concentration ppb value C = 35652ppb, 3-methylthiopropanal concentration ppb value D =18.60ppb, the ppb value of phenylacetaldehyde concentration E=125.25ppb, the ppb value of trans-2-nonenal concentration F=0.31ppb. The calculated FSI index is -1.49, which is judged to be severely aged according to the evaluation system. The average sensory evaluation score of this sample is 5.30 points, which is in the range of severe aging beer sensory evaluation scores. The evaluation results of FSI index were consistent with those of sensory evaluation.

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Abstract

The invention discloses a method for evaluating the flavor stability of beer. Evaluation indexes of the flavor stability of the beer cover the expression of a series of indexes which can reflect the flavor stability of beer, namely free radicals for reflecting the aging violent degree of the beer, furfural for reflecting thermal loads in the brewing process, 3-(methylthio)propionaldehyde for reflecting the control level of amino acid in the malting process, phenylacetaldehyde for reflecting oxygen loads in the brewing process and trans-2-nonenal for reflecting the fresh degree of raw materials. Compared with single indexes, a flavor stability index (FSI) is a relatively high evaluation index for beer at different aging stages and beer of different qualities and brands. The FSI index for reflecting the flavor stability of the beer is comprehensively refined from an angle of free radical chain reactions covering most of aging reactions in the beer and an angle of a key aging substance influencing the flavor of the beer. The index avoids the one-sidedness of single detection indexes, can intuitively and effectively reflect the flavor stability of the beer, and overcomes the disadvantages of subjectivity and unavailable quantization which are caused by sensory evaluation.

Description

technical field [0001] The invention belongs to the field of beer quality evaluation, and specifically relates to a method for evaluating the stability of beer flavor by quantitatively detecting and analyzing various indicators in beer. Background technique [0002] The flavor of finished beer will change slowly during storage, which will affect the flavor stability of beer. Since the flavor substances in beer involve the chemical and biochemical reactions of more than a hundred compounds, the current judgment on the stability of beer flavor mainly depends on sensory evaluation, which has defects such as subjectivity and qualitative analysis only. [0003] In the previous studies on the stability of beer flavor, it was mainly aimed at a certain type of aging substance or a certain aging mechanism, and a single indicator substance was proposed to evaluate the flavor stability of beer, which had strong limitations. For example, by measuring the value of hydroxyl compounds, di...

Claims

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Application Information

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IPC IPC(8): G01N24/00G01N30/02
Inventor 董建军尹花郝俊光余俊红田玉红闫鹏陈华磊杨朝霞张宇昕李华
Owner TSINGTAO BREWERY
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