Czech J. Food Sci., 2000, 18(4):137-142 | DOI: 10.17221/8332-CJFS

Evaluation of beer quality by sensory analysisOriginal Paper

Nguyen Thi Thu Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudil

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

Published: August 31, 2000  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Nguyen TTH, Valentová H, Velíšek J, Čepička J, Pokorný J, Pudil F. Evaluation of beer quality by sensory analysis. Czech J. Food Sci. 2000;18(4):137-142. doi: 10.17221/8332-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content