Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation

This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simul...
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Autor*in:	Shuxia Huang [verfasserIn] Junhong Yu Hua Yin Jian Lu Jianjun Dong Xiaomin Li Shumin Hu Jia Liu

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Übergeordnetes Werk:	Enthalten in: Journal of the Institute of Brewing - London : Wiley & Sons Ltd., 2001, 122(2016), 4, Seite 706
Übergeordnetes Werk:	volume:122 ; year:2016 ; number:4 ; pages:706

Links:	Volltext Link aufrufen

DOI / URN:	10.1002/jib.369

Katalog-ID:	OLC1987944739

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520			\|a This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling
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allfields	10.1002/jib.369 doi PQ20170206 (DE-627)OLC1987944739 (DE-599)GBVOLC1987944739 (PRQ)p813-b18f83c5360a52280820c583f074dcb710ca01e9b90683336d1549f7cec3bf00 (KEY)0063937020160000122000400706optimizationofkilningprogressforequilibratingmulti DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl Shuxia Huang verfasserin aut Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling Junhong Yu oth Hua Yin oth Jian Lu oth Jianjun Dong oth Xiaomin Li oth Shumin Hu oth Jia Liu oth Enthalten in Journal of the Institute of Brewing London : Wiley & Sons Ltd., 2001 122(2016), 4, Seite 706 (DE-627)376829222 (DE-600)2131174-2 (DE-576)109271106 0046-9750 nnns volume:122 year:2016 number:4 pages:706 http://dx.doi.org/10.1002/jib.369 Volltext http://search.proquest.com/docview/1848390974 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4219 58.34 AVZ AR 122 2016 4 706
spelling	10.1002/jib.369 doi PQ20170206 (DE-627)OLC1987944739 (DE-599)GBVOLC1987944739 (PRQ)p813-b18f83c5360a52280820c583f074dcb710ca01e9b90683336d1549f7cec3bf00 (KEY)0063937020160000122000400706optimizationofkilningprogressforequilibratingmulti DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl Shuxia Huang verfasserin aut Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling Junhong Yu oth Hua Yin oth Jian Lu oth Jianjun Dong oth Xiaomin Li oth Shumin Hu oth Jia Liu oth Enthalten in Journal of the Institute of Brewing London : Wiley & Sons Ltd., 2001 122(2016), 4, Seite 706 (DE-627)376829222 (DE-600)2131174-2 (DE-576)109271106 0046-9750 nnns volume:122 year:2016 number:4 pages:706 http://dx.doi.org/10.1002/jib.369 Volltext http://search.proquest.com/docview/1848390974 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4219 58.34 AVZ AR 122 2016 4 706
allfields_unstemmed	10.1002/jib.369 doi PQ20170206 (DE-627)OLC1987944739 (DE-599)GBVOLC1987944739 (PRQ)p813-b18f83c5360a52280820c583f074dcb710ca01e9b90683336d1549f7cec3bf00 (KEY)0063937020160000122000400706optimizationofkilningprogressforequilibratingmulti DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl Shuxia Huang verfasserin aut Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling Junhong Yu oth Hua Yin oth Jian Lu oth Jianjun Dong oth Xiaomin Li oth Shumin Hu oth Jia Liu oth Enthalten in Journal of the Institute of Brewing London : Wiley & Sons Ltd., 2001 122(2016), 4, Seite 706 (DE-627)376829222 (DE-600)2131174-2 (DE-576)109271106 0046-9750 nnns volume:122 year:2016 number:4 pages:706 http://dx.doi.org/10.1002/jib.369 Volltext http://search.proquest.com/docview/1848390974 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4219 58.34 AVZ AR 122 2016 4 706
allfieldsGer	10.1002/jib.369 doi PQ20170206 (DE-627)OLC1987944739 (DE-599)GBVOLC1987944739 (PRQ)p813-b18f83c5360a52280820c583f074dcb710ca01e9b90683336d1549f7cec3bf00 (KEY)0063937020160000122000400706optimizationofkilningprogressforequilibratingmulti DE-627 ger DE-627 rakwb eng 630 640 DNB 58.34 bkl Shuxia Huang verfasserin aut Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling Junhong Yu oth Hua Yin oth Jian Lu oth Jianjun Dong oth Xiaomin Li oth Shumin Hu oth Jia Liu oth Enthalten in Journal of the Institute of Brewing London : Wiley & Sons Ltd., 2001 122(2016), 4, Seite 706 (DE-627)376829222 (DE-600)2131174-2 (DE-576)109271106 0046-9750 nnns volume:122 year:2016 number:4 pages:706 http://dx.doi.org/10.1002/jib.369 Volltext http://search.proquest.com/docview/1848390974 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_4219 58.34 AVZ AR 122 2016 4 706
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topic_title	630 640 DNB 58.34 bkl Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
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title	Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
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title_full	Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
author_sort	Shuxia Huang
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title_sort	optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
title_auth	Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
abstract	This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling
abstractGer	This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling
abstract_unstemmed	This study developed a multiple-parameter equilibration-based kilning technology optimization method with a Box-Behnken factorial design and response surface methodology, assessing 10 kinds of indexes from multiple perspectives, including malt stale flavour, malty aroma and sensory evaluation, simultaneously. The results indicated that lipoxygenase (LOX) activity, nonenal potential and sensory score had a tendency to decline, while 4-hydroxy-2,5-dimethyl-3 (2H)-furanone, thiobarbituric acid (TBZ) and stale aldehydes increased with the rise in kilning temperature, the extension of kilning time and withering time. The corresponding second-order mathematical models were established for predicting each parameter. Among them, p-values of a model equation of LOX activity, nonenal potential, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, TBZ, methional and furfural were all <0.05 and R2 values were >0.9, which indicated that these equations had higher significance and that data in excess of 90% could be explained. Subsequently, the numerical optimization of kilning technology was carried out for balancing these positive or negative parameters and the optimum kilning temperature, kilning time and withering time were found to be 86.35 °C, 3.19 h and 14.00 h, respectively. Compared with the values of the original response, the values of the 10 parameters were optimized from 2.2 to 65.2%. This method offers an ability to monitor malt characteristics to obtain higher quality malt. Further, the method will help maltsters and brewers to comprehensively understand malt with different cultivar genetics and growing environments. Copyright © 2016 The Institute of Brewing & Distilling
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title_short	Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation
url	http://dx.doi.org/10.1002/jib.369 http://search.proquest.com/docview/1848390974
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author2	Junhong Yu Hua Yin Jian Lu Jianjun Dong Xiaomin Li Shumin Hu Jia Liu
author2Str	Junhong Yu Hua Yin Jian Lu Jianjun Dong Xiaomin Li Shumin Hu Jia Liu
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up_date	2024-07-03T15:57:07.519Z
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