Relevant bibliographies by topics / Beer flavour

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Beer flavour'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Beer flavour.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Beer flavour"

1

Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences." International Journal of Wine Business Research 32, no. 4 (April 13, 2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.

Full text
Abstract:
Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. Data were analysed by analysis of variance, Tukey test, principal component analysis and multidimensional scaling (MDS) to examine consumers’ preferences for different beer flavours using a consumer hedonic approach based on like and dislike evaluation. Findings The findings support the existence of a homogeneous pattern in beer-flavour preferences, regardless of consumer involvement, showing a greater liking for conventional flavours. Further, highly involved consumers show a higher preference for unconventional or flamboyant beer flavours, than low or medium involved consumers. Originality/value Derived from the findings it can be stated that consumers do not accept all kinds of flavours and that their level of product involvement affects their flavour preferences.
APA, Harvard, Vancouver, ISO, and other styles
2

Sharpe, F. Richard. "ASSESSMENT AND CONTROL OF BEER FLAVOUR." Journal of the Institute of Brewing 94, no. 5 (September 10, 1988): 301–5. http://dx.doi.org/10.1002/j.2050-0416.1988.tb04586.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Gee, Douglas A., and W. Fred Ramirez. "A FLAVOUR MODEL FOR BEER FERMENTATION." Journal of the Institute of Brewing 100, no. 5 (September 10, 1994): 321–29. http://dx.doi.org/10.1002/j.2050-0416.1994.tb00830.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Brown, A. K., and J. R. M. Hammond. "Flavour Control in Small-Scale Beer Fermentations." Food and Bioproducts Processing 81, no. 1 (March 2003): 40–49. http://dx.doi.org/10.1205/096030803765208652.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Andrés-Iglesias, Cristina, Olimpio Montero, Daniel Sancho, and Carlos A. Blanco. "New trends in beer flavour compound analysis." Journal of the Science of Food and Agriculture 95, no. 8 (October 8, 2014): 1571–76. http://dx.doi.org/10.1002/jsfa.6905.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Mirabito, Adrian, Markus Oliphant, George Van Doorn, Shaun Watson, and Charles Spence. "Glass shape influences the flavour of beer." Food Quality and Preference 62 (December 2017): 257–61. http://dx.doi.org/10.1016/j.foodqual.2017.05.009.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Van Holle, Ann, Hilde Muylle, Geert Haesaert, Dirk Naudts, Denis De Keukeleire, Isabel Roldán‐Ruiz, and Anita Van Landschoot. "Relevance of hop terroir for beer flavour." Journal of the Institute of Brewing 127, no. 3 (January 2021): 238–47. http://dx.doi.org/10.1002/jib.648.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
9

De Francesco, Giovanni, Elisabetta Bravi, Emmanuel Sanarica, Ombretta Marconi, Federica Cappelletti, and Giuseppe Perretti. "Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability." Foods 9, no. 11 (November 10, 2020): 1638. http://dx.doi.org/10.3390/foods9111638.

Full text
Abstract:
Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer.
APA, Harvard, Vancouver, ISO, and other styles
10

Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

Full text
Abstract:
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Beer flavour"

1

Wright, C. J. "Flavour formation during beer fermentation : modelling higher alcohol production." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636697.

Full text
Abstract:
One of the most important contributions to flavour compounds in beer is that associated with the activity of yeast. A kinetic model that quantitatively predicts the influence of changing process parameters on yeast metabolism and the production of flavour compounds would be invaluable. However a review of the literature has revealed that there is an absence of good quantitative data on which to build a model. The literature uses a wide variety of yeast strains and undefined fermentation media. There is also very little quantitative analysis of flavour formation and the models that have been published have little physiological relevance. The aim of the present study was to develop a kinetic model that would describe the production of the higher alcohols, isoamylalcohol and isobutanol, by the yeast N.C.Y.C 1681 within a brewery fermentation system. H.P.L.C., G.C. and enzyme assay analytical methods were developed that allowed the determination of concentrations of pertinent medium components during a fermentation. Amino acid concentrations were determined using Pico-tag (P.I.T.C.) pre-column derivatisation chemistry. Beer volatile components were analysed using G.C. head space analytical procedures. Yeast growth was studied in experimental defined media and in the complex wort medium. The vessels of the study were stirred tank fermenters, tall tubes and brewery cylindroconicals. Higher alcohol production is intimately linked with the yeast populations amino acid metabolism. Thus the influence of medium nitrogen content was investigated in relation to catabolic and anabolic production of higher alcohols.
APA, Harvard, Vancouver, ISO, and other styles
2

Pascoe, Helen M. "The effect of malting and brewing on antioxidant activity, flavour compounds and colour of malt and beer." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250603.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Stephens, Elke M. "Effect of fatty acid composition on the flavour of Korean and Australian beef." Title page, table of contents and abstract only, 2001. http://hdl.handle.net/2440/37938.

Full text
Abstract:
A preliminary trial to determine the effect of repeated freezing and thawing on beef striploins, showed that the effect of thawing on frozen non-aged beef significantly improved tenderness, flavour and acceptability, indicating that thawing had a similar effect to aging. In the subsequent study, 207 beef striploins were collected from the Southern Crossbreeding Project (SXB: 70 heifers grainfed for 80 days, 70 steers grainfed for 180 days), Davies Gene Mapping Project (DGM: 30 steers grainfed for 180 days) and also 37 Hanwoo striploins imported into Australia from Korea. SXB animals consisted of Hereford cross calves sired by Belgian Blue, Limousin, South Devon, Hereford, Angus, Wagyu and Jersey bulls. DGM animals consisted of purebred Limousins and Jerseys and Limousin by Jersey crosses. Sensory analysis of beef striploins involved semi-trained taste panel assessments, using nine-point category scales for initial and sustained juiciness, beef flavour, beef fat flavour, oily flavour, buttery flavour, chicken-skin flavour, corn flavour, grassy flavour and overall acceptability. Flavour acceptability was positively enhanced by increased levels of intramuscular fat (IMF%). Significant differences in breed were apparent for juiciness, beef flavour, buttery flavour and flavour acceptability, after adjusting data to a constant level of intramuscular fat, suggesting that some variation in flavour may be genetic. The Korean Hanwoo displayed a numerically higher intensity of chicken score and lower intensity of beef flavour. Australian cattle breeds differed in fatty acid composition between each other and also to that of the Korean Hanwoo. The latter had 57% mono-unsaturated fatty acids, which was significantly higher (P<0.001) than the Australian breeds (47%). Since IMF% was confounded with breed, breed differences were not significant when adjusted for IMF%. Jersey animals most closely resembled the Hanwoo in fatty acid profile, whilst animals containing Limousin differed markedly from the Hanwoo. A chemical sensor was able to establish significant differences between Korean Hanwoo and Australian animals and predominantly mirrored differences in fatty acid composition and to some extent flavour. Development of prediction equations from individual fatty acids was disappointing (R2< 15%). However, when fatty acid data, IMF% and chemical sensor data were combined to form prediction equations, moderate R2 values were obtained of (24% to 43%).
Thesis (M.Ag.Sc.)--School of Agriculture & Wine, 2001.
APA, Harvard, Vancouver, ISO, and other styles
4

Techakriengkrai, Ittipon. "Sensory and chemometric studies of flavours in lager beer." Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423882.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Maxminer, Joerg. "Assessing the flavour stability of lager-style beers." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/36976/.

Full text
Abstract:
Beer, as manufactured, is not at chemical equilibrium and undergoes complex chemical reactions during storage which can lead to undesirable changes in the sensory characteristics of beer. Since beer contains more than 600 volatile compounds, beer flavour change is a complex field of research and the dependable prediction of shelf life remains a top research priority. Chapter 1 places the work described in this thesis into this context. Chapters 2 and 3 provide details of the experimental methods used and their development, respectively, to evaluate flavour stability. The methods used and developed include: (i) the determination of one of the major antioxidants present in beer, sulphur dioxide (SO2), via distillation; (ii) a solid phase micro extraction (SPME)-GC-MS method with on fibre derivatization as a reliable detection method for aldehydes related to off flavours perceived in aged beer; (iii) measurement of the oxidative stability using electron paramagnetic resonance (EPR) spectroscopy. Chapter 4 describes oxidative stability measurements via EPR spectroscopy for three different lager-style beer qualities pre- and post-filtration. The trial included a large scale Kieselguhr frame filter, and two pilot-scale membrane filtration system. The results illustrate how EPR spectroscopy is sensitive to metal ion pick-up from traditional filter media and oxidative stability measures were evaluated versus oxygen pick up during filtration and sulphur dioxide content of the beer samples. The effect of a brewhouse addition of gallotannins on the flavour stability of a lager-style beer was investigated in Chapter 5. Pilot scale (16 hl) and large scale production line (1500 hl) experiments with gallotannins additions in the Brewhouse were performed. The effects of the different additions were monitored at key points of the production process and through to the final beer. Despite showing significant improvements in the pilot scale wort samples, the results for the related packed beer samples did not show clear flavour stability improvements. For the production-scale trials, only a very limited effect of improved flavour stability could be observed. In Chapter 6 a factorial experimental design was adopted to probe the interactions between seven factors known to impact on beer flavour stability. Chemical additions were made to a bright beer prior to bottling, to vary the following factors: total in pack oxygen, SO2, total iron, iso-α-acid and α-acid content, (+)-catechin and glutathione. Increased SO2 concentrations had the largest impact across the entire design space, resulting in reduced radical formation, staling aldehyde concentrations and improved sensory scores. The impacts of increased TIPO levels were rather limited. In contrast, a significant impact regarding the oxidative stability could be observed for increasing Fe concentration, highlighting the significance of pro-oxidative effects of transition metals.
APA, Harvard, Vancouver, ISO, and other styles
6

Li, Xifeng. "Removal of warmed-over flavor using absorbent and pattern recognition analysis of overall flavors by SPME-GC/MS-MVA /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1426082.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Witrick, Katherine Amy Thompson. "Characterization of aroma and flavor compounds present in lambic (gueuze) beer." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/19203.

Full text
Abstract:
Lambic beer is one of the oldest beer styles still being brewed in the western world today and the only beer that is still brewed through spontaneous fermentation. Lambic beers are only produced within a 500 km radius of Brussels because of the natural microflora found within the air in that region. Little is known about the chemical composition of lambic beers. The objective of this research were (1) to compare SPME and SAFE for the isolation of flavor and aroma compounds,  (2) determine the volatile composition and acids of commercially available lambic gueuze using SPME/GC-MS and HPLC, and (3) determine the major aroma compounds of aging lambic beer using GC-O.  Comparing the two extraction methods, both SPME and SAFE were able to identify a similar number of chemical compounds, however SAFE identified a greater number of acid compounds. A total of 50 compounds were identified within nine commercial brands of lambic beer. HPLC was used in the identification and quantification of acetic and lactic acids. The concentration of acetic acid in the commercial products ranged from 723 mg/L â " 1624 mg/L and lactic acid ranged from 995 â " 2557 mg/L. GC-O was used in the analysis of aged (3-28 months) lambic beer samples. As the samples increased in age, the number of aroma compounds detected by the panelists also increased. Panelists were detected nine aroma compounds in the 3 month old sample, while 17 compounds were detected in the 28 month old sample. The research conduct increased the number of volatile and semi-volatile compounds identified in lambic beer from 27 to 50.
Ph. D.
APA, Harvard, Vancouver, ISO, and other styles
8

Van, Nierop Sandra. "Investigation of malt factors that influence beer production and quality." Thesis, Stellenbosch : Stellenbosch University, 2005. http://hdl.handle.net/10019.1/50380.

Full text
Abstract:
Thesis (PhD)--Stellenbosch University, 2005.
ENGLISH ABSTRACT: A number of relevant brewing industry issues associated with malt quality were examined. These included beer foam quality, premature flocculation of yeast during fermentation and antimicrobial factors in malt. The cause of poor foam at a brewery relative to other similar breweries was identified as being related to the boiling temperature during wort preparation and the associated conformational changes of the abundant foam protein lipid transfer protein 1 (LTPl). The temperature range of 96 to 102°C was revealed to be critical. At the higher temperature the denaturation of LTP 1 was more extensive and its effectiveness as a foam protein was reduced. In addition, it was shown that the prominent role of LTPI with respect to foam was as a lipid binding protein, forming a lipid sink and protecting foam from lipid damage. The occurrence of malt associated premature yeast flocculation (PYF) during fermentation was induced in malt by the addition of extra-cellular fungal enzymes to the malt husk or by micro-malting barley in the presence of fungi. In addition, treating malt husk with commercial xylanase or adding commercial arabinoxylan to the fermentation also impacted on yeast flocculation. It was proposed that a range of molecular weight arabinoxylans formed by the enzymatic breakdown of the major barley husk component (arabinoxylan) resulted in PYF. Antimicrobial activity against brewing yeast (Saccharomyces cerevisiae), other fungi and bacteria was found in barley, malt and malt derived wort trub. Wort trub is the non-specific precipitate of protein, polyphenols and lipids formed during wort boiling and which is, to some extend, carried over in the wort to the fermentation. Antimicrobial activity appeared to increase during malting. The growth of brewery collected yeast was inhibited in the presence of brewery production wort when compared to the same wort filtered to remove the trub. Brewery yeast was found to be more sensitive to inhibition than laboratory propagated yeast of the same strain. Different strains of S. cerevisiae were also found to differ in their sensitivity to inhibition. Investigation revealed that the activity originated from the inside of the barley grain and impacted on yeast sugar uptake. However, there was no direct correlation detected between levels of antimicrobial activity in malt and fermentation performance. At high concentrations the factors were microcidal causing cell lysis. Partial characterisation of an antimicrobial extract from malt revealed the presence of a factor between 5 and 14 kDa, containing a cationic peptide component. The optimum pH stability was ±5 when it was also most cationic. The factor easily and irreversibly lost activity at extreme pH and when exposed to certain reagents but was heat resistant in accordance with its survival in wort trub. Preliminary results showed the presence of LTP1 associated with other peptides in the active cationic fraction from the one malt tested. The occurrence of malt related PYF and malt antimicrobial factors are associated with microbial contamination of the grain. The fungi generating the PYF factors from the barley husk while the barley's defence mechanism generates antimicrobial factors to cope with the pathogenic effect of the fungi. In addition there is a potential link between the foam protein LTP 1 and malt antimicrobial activity as LTP 1 or LTP 1 in association with another component(s) is potentially antimicrobial.
AFRIKAANSE OPSOMMING: 'n Aantal problematiese areas in die broubedryf, wat met mout geassosieer word, is ondersoek, naamlik bierskuimkwaliteit, voortydige flokkulering van gis tydens fermentasie en die invloed van antimikrobiese faktore in mout. Die oorsaak van swak bierskuim by 'n spesifieke brouery relatief tot ander soortgelyke brouerye was geidentifiseer as die moutekstrakkookpunt tydens moutekstrakbereiding. Tydens hierdie proses ondergaan dieskuimprotein, lipiedoordrag proteien 1 (lipid transfer protein 1, LTPI), 'n konformasieverandering. Die temperature tussen 96 to 102°C was kritiek t.o.v. ideale konformasieverandering vir skuimaktiwiteit. Denaturering van LTPI het by hoër temperature plaasgevind wat die skuimproteien se aktiwitiet verminder het. Daar is ook bewys dat LTPI 'n verdere rol in bierskuim speel aangesien dit 'n lipiedbindingsproteien is wat die skuimnegatiewe lipiede verwyder. Die voorkoms van moutgeassosieerde voortydige flokkulering van gis (PYF) tydens fermentasie is op twee maniere in mout geinduseer, naamlik: • deur die toevoeging van ekstrasellulêre swamensieme tot die moutdop • deur mikrovermouting van gars in die teenwoordigheid van swamme. Die behandeling van die moutdop met kommersiele xilanase of die toevoeging van kommersiele arabinoxilaan by fermentasies het ook die flokkulering van gis beinvloed. Die hipotese was dat PYF veroorsaak is deur 'n reeks arabinoxilane met verskillende molekulêre massas wat gevorm het tydens die ensimatiese afbraakproses van die primere moutdopkomponent (arabinoxilaan). Antimikrobiese aktiwiteit teenoor brouersgis (Saccharomyces cerevisiae), ander swamme en bakterie was teenwoordig in gars, mout en moutekstrakpresipitaat. Die presipitaat bestaan uit nie-spesifieke presipitate van proteien, polifenole en lipiede wat gedeeltelik in die gekookte moutekstrak agterbly. Daar is gevind dat antimikrobiese aktiwiteit tydens vermouting toe geneem het. Die groeiproses van brouersgis, gekollekteer by 'n brouery, was geinhibeer deur die teenwoordigheid van brouery-geproduseerde moutekstrak in vergelyking met dieselfde moutekstrak wat gefiltreer was om die presipitaat te verwyder. Die brouersgis was meer sensitief heens inhibisie in vergeleke met dieselfde gisstam wat opgegroei is in die laboratorium. Verskillende S. cerevisiae stamme het ook verskille in sensitiwiteit getoon t.o.v. the antimikrobiese komponente in die moutekstrakte. 'n Verdere ondersoek het getoon dat die oorprong van die inhiberende aktiwiteit die interne dele van die gars is, asook dat dit die gissuikeropname beinvloed. Daar was egter geen direkte verband tussen antimikrobiese aktiwiteit in mout en fermentasie effektiwiteit, soos gemeet onder laboratorium toestande, nie. Hoë konsentrasies van die faktore het egter gelei tot seldood weens sellise. 'n Kationiese peptiedbevattende fraksie tussen 5 en 14 kDa en 'n optimale pH stabliliteit van 5 is gevind deur gedeeltelike karakterisering van 'n antimikrobiese moutekstrak. Die aktiewe fraksie se aktiwiteit is onomkeerbaar vernietig by ekstreme pH en blootstelling aan sekere reagense. Die aktiewe verbinding(s) is egter hittebestand en resultate het getoon dat hierdie aktiwiteit die brouproses oorleef as deel van die moutektrakpresipitaat. Voorlopige resultate van die een mout wat getoets is het die teenwoordigheid van LTP 1 getoon, asook die moontlike assosiasie met ander peptiede of kleiner komponente in die aktiewe kationiese fraksie. Die voorkoms van moutgeassosieerde PYF en antimikrobiese faktore in mout word met die mikrobiologiese kontaminasie van gars verbind. Swamme produseer die PYF faktore vanuit die moutdopkomponente, terwyl die plant weer antimikrobiese faktore produseer as deel van 'n beskermingsmeganisme teen die patogene effek van die swamme. Daar is ook 'n potensieele verwantskap tussen bierskuimproteien LTP 1 en antimikrobiese faktore in mout, aangesien LTPI ofLTPl tesame met 'n ander verbinding(s) moontlik antimikrobies is.
APA, Harvard, Vancouver, ISO, and other styles
9

Moon, Soo Yeun. "Elucidation of the interaction between soy protein isolate and simulated beef flavour." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/30959.

Full text
Abstract:
The objective of this research was to explore interactions between aroma compounds in simulated beef flavour (SBF) and soy protein isolate (SPI) that may be involved in the suppression of beefy notes in SBF by SPI. A sensitive and reproducible headspace solid phase microextraction (HSSPME) was established to isolate volatile compounds in SBF for analysis by gas chromatography (GC). Volatile and odour-active compounds in SBF were qualitatively evaluated by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) using detection frequency method, respectively. A total of 70 compounds were tentatively identified including three furans, six S-heterocyclic compounds, ten N-heterocyclic compounds, six aldehydes, three alcohols, and two esters. Of 49 volatile compounds detected in the sniffing port of GC-O, the most odour-active included 2-methyl-3-furanthiol, delta-3-carene, alphaterpinene, 2-ethyl-3,6-dimethylpyrazine, and several unidentified odourants. Descriptive analysis (DA) along with GC analysis was conducted to investigate changes in SBF aroma characteristics upon addition of SPI. Five attributes (beefy, roasted, yeasty, soymilk-like and cereal) were selected to assess various mixtures of SBF and SPI. The results from DA confirmed that "roasted", "beefy" and "yeasty" notes were highly positively correlated with SBF concentration, and the beefy related notes were substantially suppressed by increasing SPI content. Fifteen peaks from GC analysis were selected as indicator peaks to represent beef attribute in the mixtures of SPI and SBF. Changes in the release of beefy aroma components of SBF by addition of ingredients (glucosamine, sucrose, ascorbic acid, and/or polyethylene glycol) to SPI and the changes in SPI protein structure induced by the ingredients were investigated. The reduction of disulfide bonds, increased surface hydrophobicity and increased unordered structure in SPI containing ascorbic acid alone or with polyethylene glycol, along with increased GC peak areas of indicator peaks in those SPI-SBF mixtures, were found to be associated with an increase in the perceived beef characteristic attributes in descriptive analysis. These results provide the basis for further research to elucidate strategies maximizing perception of beefy aroma in soy based products.
Land and Food Systems, Faculty of
Graduate
APA, Harvard, Vancouver, ISO, and other styles
10

Laster, Megan Ann. "Tenderness, flavor, and yield assessments of dry-aged beef." [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-2011.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Beer flavour"

1

500 beers: The only beer compendium you'll ever need. South Portland, Me: Sellers Pub., 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Flavor: Practical guides for beer quality. St. Paul, MN: American Society of Brewing Chemists, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

The taste of beer. London: Seven Dials, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

1001 beers you must taste before you die. New York: Universe, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Beer, food, and flavor: Tasting, pairing, and the culture of craft beer. New York: Skyhorse Pub., 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Great beers: 700 of the best from around the world. London: DK Pub., 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Great beers: 700 of the best from around the world. London: DK Pub., 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Great beers: 450 of the best from around the world. New York: Metro Books, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Hampson, Tim. Great beers: The best beers from around the world. New York: DK Pub., 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Papazian, Charlie. Microbrewed adventures: A lupulin-filled journey to the heart and flavor of the world's great craft beers. New York: Collins, 2005.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Beer flavour"

1

Verhagen, L. C. "Beer flavour." In Understanding Natural Flavors, 211–27. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Yonezawa, T., and T. Fushiki. "Testing for Taste and Flavour of Beer." In Analysis of Taste and Aroma, 29–45. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-04857-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Perpète, P., L. Gijs, and S. Collin. "Methionine: A Key Amino Acid for Flavour Biosynthesis in Beer." In Brewing Yeast Fermentation Performance, 206–12. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch20.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sone, H., T. Fujii, and S. Yamano. "Beer Flavor." In Flavor Chemistry, 167–73. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing, 95–111. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-0729-1_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lewis, Michael J., and Tom W. Young. "Beer quality and flavor." In Brewing, 232–47. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1801-3_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Macleod, G. "The flavour of beef." In Flavor of Meat and Meat Products, 4–37. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2177-8_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Hayase, Fumitaka, Koichi Harayama, and Hiromichi Kato. "Characteristic Stale Flavor Formed While Storing Beer." In ACS Symposium Series, 118–28. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0631.ch011.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Miller, Rhonda K. "Sensory Evaluation of Beef Flavor." In Handbook of Meat, Poultry and Seafood Quality, 173–91. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Spanier, A. M., M. Flores, F. Toldrá, M.-C. Aristoy, Karen L. Bett, P. Bystricky, and J. M. Bland. "Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef." In Advances in Experimental Medicine and Biology, 33–49. Boston, MA: Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-9090-7_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Beer flavour"

1

Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

Full text
Abstract:
Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
APA, Harvard, Vancouver, ISO, and other styles
2

Fenko, Fenko, Sanne Heiltjes, and Lianne van den Berg-Weitzel. "Towards a sensory congruent beer bottle: Consumer associations between beer brands, flavours, and bottle designs." In Design Research Society Conference 2016. Design Research Society, 2016. http://dx.doi.org/10.21606/drs.2016.72.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Garlapati, Vijay Kumar, Pandu Ranga Vundavilli, and Rintu Banerjee. "Optimization of flavour ester production through artificial bee colony algorithm: ABC optimization approach for flavour ester production." In 2017 Fourth International Conference on Image Information Processing (ICIIP). IEEE, 2017. http://dx.doi.org/10.1109/iciip.2017.8313694.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vassilev, Stoyan, Vessela Naydenova, Mariana Badova, Vasil Iliev, Maria Kaneva, Georgi Kostov, and Silviya Popova. "Modeling Of Alcohol Fermentation In Brewing – Comparative Assessment Of Flavor Profile Of Beers Produced With Free And Immobilized Cells." In 27th Conference on Modelling and Simulation. ECMS, 2013. http://dx.doi.org/10.7148/2013-0415.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.

Full text
Abstract:
Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classical treatments. The aim of this review is to provide a scientific base on the effect of HPP technology in terms of enzymatic inactivation (peroxidase, polyphenol oxidase, ascorbate oxidase and β-glucosidase) in comparison with a conventional pasteurization process in strawberries, sour cherries and red grapes, and to propose an optimization strategy for the operational parameters to achieve the greatest inactivation
APA, Harvard, Vancouver, ISO, and other styles
6

Hamidi, Nurkholis, and Takaharu Tsuruta. "Improvement of Freezing Quality of Food by Pre-Dehydration With Microwave-Vacuum Drying." In ASME/JSME 2007 Thermal Engineering Heat Transfer Summer Conference collocated with the ASME 2007 InterPACK Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/ht2007-32775.

Full text
Abstract:
Partial dehydration through microwave vacuum drying has been applied to tuna, oyster and mackerel before freezing in order to reduce quality damages upon freezing and thawing. Samples were subjected to microwave vacuum drying at pressure of 4 kPa and temperature less than 25°C in order to remove some water from the samples. Two freezing conditions, freezing chamber temperature at −20°C and −80°C, were used in this experiment. The experimental results showed that decreasing the water content in tuna could lower the freezing point temperature and made the freezing time become shorter. It was also found that removing some water in oyster and mackerel was effective to minimize the drip loss. After thawing, the pre-dehydrated mackerel showed better microstructure than mackerel that frozen without pre-treatment. Furthermore, good scores were given by a group of panelist in the evaluation on aroma, flavor, and general acceptability of mackerel that subjected to the pre-treatment.
APA, Harvard, Vancouver, ISO, and other styles
7

DeFazio, T. L., A. C. Edsall, R. E. Gustavson, J. A. Hernandez, P. M. Hutchins, H. W. Leung, S. C. Luby, et al. "A Prototype of Feature-Based Design for Assembly." In ASME 1990 Design Technical Conferences. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/detc1990-0002.

Full text
Abstract:
Abstract This paper describes a prototype software system that implements a form of feature-based design for assembly. It is not an automated design system but instead a decision and design aid for designers interested in Concurrent Design. Feature-based design captures design intent (assembly topology, product function, manufacturing, or field use) while creating part and product geometry. Design for assembly as used here extends existing ideas about critiquing part shapes and part count to include assembly process planning, assembly sequence generation, assembly fixturing assessments, and assembly process costs. This work was primarily Interested in identifying the information important to DFA tasks, and how that information could be captured using feature-based design. It was not intended to extend the state of the art in feature-based geometry creation, but rather to explore the uses of the information that can be captured. The prototype system has been programmed in LISP on Sun workstations. Its research contributions comprise integration of feature-based design with several existing and new assembly analysis and synthesis algorithms; construction of feature properties to meet the needs of those algorithms; a carefully chosen division of labor between designer and computer; and illustration of feature-based models of products as the information source for assembly analysis and process design. Some of its functions have been implemented approximately or partially but they give the flavor of the benefits to be expected from a fully functional system.
APA, Harvard, Vancouver, ISO, and other styles
8

Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.

Full text
Abstract:
Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
APA, Harvard, Vancouver, ISO, and other styles
9

Ryszard, Parosa, Andrzej Brożyński, Piotr Grześkowiak, Krzysztof Kowalczyk, Marek Natoński, Piotr Ziętek, and Janusz Żytkiewicz. "MICROWAVE TREATMENT OF MATERIALS IN LOW PRESSURE." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9625.

Full text
Abstract:
Ryszard Parosa, Andrzej Brożyński, Piotr Grześkowiak, Krzysztof Kowalczyk, Marek Natoński, Piotr Ziętek and Janusz Żytkiewicz PROMIS-TECH Poland Keywords: microwave treatment, low pressure heating, microwave drying Uniquely favourable characteristics of biological product can be obtained through the use of the microwave method in vacuum heating process. Microwave-vacuum drying is superior to other methods in terms of dried products' structure, flavour, colour and biological active compounds contents. But applications of such a methods seems to be much wider: drying of fruits and vegetables for consumption, drying of herbs for extraction of valuable biological compounds, for modification of seed structure (sunflowers seeds, pumpkin seeds), for pasteurisation etc. A universal system was designed for testing such processes in laboratory scale and several industrial scale system have been developed. Process of thermal treatment can be carried out with plastic drum installed inside of multi-mode microwave cavity and cavity which is connected by microwave line with reflectometer and circulator - to microwave generator. In laboratory unit generator 2.45 GHz with controlled power (from 50W to 800W) was applied. System was equipped with vacuum pump with pressure control and is controlled by computer. Most important technical parameters, like: microwave power, time of treatment, pressure inside of drum, temperature of steam – are controlled and recorded. Laboratory scale unit is shown below. Basing on laboratory scale test several technologies in industrial scale was developed. Industrial scale unit equipped with 8 generators of 3 kW (2.45 GHz) was constructed and for last 8 years has been successfully used for “production” of crispy chips which are now popular in Polish marked. Exemplary industrial scale installation is shown in photo below. Multi – drum microwave drier. Two cavity microwave industrial drier Another system for modification od seed is now constructed – ordered by big industrial producer of batons and sweet snacks. Process will be carried our inside of dielectric drum in low pressure and reactor will be equipped with 8 generators of 3 kW (2.45 GHz). Treatment time will be reduced to 3-4 minutes and next material (seeds) will be cooled down. Last project which now realized is connected with drying of wood flour applied in composite material production. System will work continuously with two airlocks and with dielectric drum and will be connected with 4 microwave generators (3 kW, 2.45 GHz). In next step planed installation will be equipped with microwave high power generator ca. 60 kW with frequency 915 MHz.
APA, Harvard, Vancouver, ISO, and other styles
10

Stemper, Brian D., Derek Board, Narayan Yoganandan, Frank A. Pintar, and Dennis J. Maiman. "Gender Specific Material Properties in the Thoracic Spine." In ASME 2007 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2007. http://dx.doi.org/10.1115/sbc2007-175541.

Full text
Abstract:
Gender differences have been identified in a variety of spine-related disorders including rates of thoracic sagittal plane scoliosis and rates of whiplash associated disorder following automotive rear impacts. For example, female gender was identified as a main risk factor for thoracic curve progression in adolescent idiopathic scoliosis [1]. Clinical and epidemiological studies have identified females to be more susceptible to whiplash injury [2]. However, biomechanical evidence for these discrepancies has been limited. Experimental investigations using human volunteers and post mortem human head-neck specimens have identified dynamic gender differences in overall head kinematics relative to T1 [3] and segmental and localized spinal kinematics [4, 5] following simulated automotive rear impacts. However, it remains unclear whether dynamic gender differences resulted from anthropometry, or geometrical or structural differences in the head-neck complex and/or cervical spine. Structural gender differences identified in anterior cruciate ligaments of the knee [6] and histological differences identified in the ligamentum flavum of the lumbar spine may indicate possible structural or material gender differences in spinal ligaments [7]. Therefore, the present investigation was conducted to experimentally identify soft tissue structural differences in spinal biomechanics.
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Beer flavour"

1

Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, November 2020. http://dx.doi.org/10.51167/acm00009.

Full text
Abstract:
While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Beer flavour' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography