Evaluation of beer quality by sensory analysis
Hong Nuyen Ti Tu, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudilhttps://doi.org/10.17221/8332-CJFSCitation:Nuyen Ti Tu H., Valentová H., Velíšek J., Čepička J., Pokorný J., Pudil F. (2000): Evaluation of beer quality by sensory analysis. Czech J. Food Sci., 18: 137-142.
The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.Keywords:
beer; pasteurisation; storage; sensory analysis; flavour changes; principal components analysis; linear discriminant analysis