Next Article in Journal
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives
Next Article in Special Issue
Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
Previous Article in Journal / Special Issue
Investigating the Potential of an In-Situ Method for Monitoring the Malting of Barley Using Solid Phase Microextraction with a Portable Gas Chromatography Mass Spectrometry Instrument
Open AccessArticle

Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples

Department of Food and Nutrition, Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, São Paulo 13083-862, Brazil
*
Author to whom correspondence should be addressed.
Received: 10 June 2019 / Revised: 1 July 2019 / Accepted: 26 August 2019 / Published: 21 December 2020
(This article belongs to the Special Issue Beer Quality and Flavour)
In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers. View Full-Text
Keywords: quantitative descriptive analysis; beer; time-intensity and alcohol quantitative descriptive analysis; beer; time-intensity and alcohol
Show Figures

Figure 1

MDPI and ACS Style

Paixão, J.A.; Tavares Filho, E.; Bolini, H.M.A. Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples. Beverages 2020, 6, 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040073

AMA Style

Paixão JA, Tavares Filho E, Bolini HMA. Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples. Beverages. 2020; 6(4):73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040073

Chicago/Turabian Style

Paixão, Juliana A.; Tavares Filho, Elson; Bolini, Helena M.A. 2020. "Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples" Beverages 6, no. 4: 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6040073

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop