Evaluation of beer quality by sensory analysis
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 (pr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Thi Thu Huong Nguyen [verfasserIn] H. Valentová [verfasserIn] J. Velíšek [verfasserIn] J. Čepička [verfasserIn] J. Pokorný [verfasserIn] F. Pudil [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2000 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Czech Journal of Food Sciences - Czech Academy of Agricultural Sciences, 2010, 18(2000), 4, Seite 137-142 |
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| Übergeordnetes Werk: |
volume:18 ; year:2000 ; number:4 ; pages:137-142 |
| Links: |
Link aufrufen |
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| DOI / URN: |
10.17221/8332-CJFS |
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10.17221/8332-CJFS doi (DE-627)DOAJ083064230 (DE-599)DOAJe3e79763ff5441ceb5c59459869b05de DE-627 ger DE-627 rakwb eng Thi Thu Huong Nguyen verfasserin aut Evaluation of beer quality by sensory analysis 2000 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. beer pasteurisation storage sensory analysis flavour changes principal components analysis linear discriminant analysis Agriculture S H. Valentová verfasserin aut J. Velíšek verfasserin aut J. Čepička verfasserin aut J. Pokorný verfasserin aut F. Pudil verfasserin aut In Czech Journal of Food Sciences Czech Academy of Agricultural Sciences, 2010 18(2000), 4, Seite 137-142 (DE-627)38748082X (DE-600)2145669-0 18059317 nnns volume:18 year:2000 number:4 pages:137-142 https://doi.org/10.17221/8332-CJFS kostenfrei https://doaj.org/article/e3e79763ff5441ceb5c59459869b05de kostenfrei https://cjfs.agriculturejournals.cz/artkey/cjf-200004-0004_evaluation-of-beer-quality-by-sensory-analysis.php kostenfrei https://doaj.org/toc/1212-1800 Journal toc kostenfrei https://doaj.org/toc/1805-9317 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 18 2000 4 137-142 |
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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. |
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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. |
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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. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ083064230</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230311015551.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230311s2000 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.17221/8332-CJFS</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ083064230</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJe3e79763ff5441ceb5c59459869b05de</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Thi Thu Huong Nguyen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Evaluation of beer quality by sensory analysis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2000</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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. 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Pudil</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Czech Journal of Food Sciences</subfield><subfield code="d">Czech Academy of Agricultural Sciences, 2010</subfield><subfield code="g">18(2000), 4, Seite 137-142</subfield><subfield code="w">(DE-627)38748082X</subfield><subfield code="w">(DE-600)2145669-0</subfield><subfield code="x">18059317</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:18</subfield><subfield code="g">year:2000</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:137-142</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.17221/8332-CJFS</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/e3e79763ff5441ceb5c59459869b05de</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://cjfs.agriculturejournals.cz/artkey/cjf-200004-0004_evaluation-of-beer-quality-by-sensory-analysis.php</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1212-1800</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1805-9317</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">18</subfield><subfield code="j">2000</subfield><subfield code="e">4</subfield><subfield code="h">137-142</subfield></datafield></record></collection>
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