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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Institute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, Brazil
Department of Nutrition, Federal University of Health Sciences of Porto Alegre, Rua Sarmento Leite, 245, Porto Alegre 90050-170, Brazil
Author to whom correspondence should be addressed.
Received: 17 October 2018 / Revised: 12 December 2018 / Accepted: 14 December 2018 / Published: 19 December 2018
(This article belongs to the Special Issue Brewing and Craft Beer)
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil. View Full-Text
Keywords: craft beer; polyphenols; bitterness; preference; sensory attributes craft beer; polyphenols; bitterness; preference; sensory attributes
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MDPI and ACS Style

Da Costa Jardim, C.; De Souza, D.; Cristina Kasper Machado, I.; Massochin Nunes Pinto, L.; De Souza Ramos, R.C.; Garavaglia, J. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages 2018, 4, 106.

AMA Style

Da Costa Jardim C, De Souza D, Cristina Kasper Machado I, Massochin Nunes Pinto L, De Souza Ramos RC, Garavaglia J. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil. Beverages. 2018; 4(4):106.

Chicago/Turabian Style

Da Costa Jardim, Carmelita, Daiana De Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata C. De Souza Ramos, and Juliano Garavaglia. 2018. "Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil" Beverages 4, no. 4: 106.

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