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Journal articles on the topic 'Beer sensory evaluation'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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1

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 (2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

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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.

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2

FURUSHO, Shigeki. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 3 (2002): 178–87. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.178.

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3

ISHIBASHI, Tokuo. "Sensory Evaluation of Beer." JOURNAL OF THE BREWING SOCIETY OF JAPAN 84, no. 6 (1989): 360–66. http://dx.doi.org/10.6013/jbrewsocjapan1988.84.360.

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Nguyen Thi Thu, Huong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer by sensory and gas chromatography analysis." Czech Journal of Food Sciences 18, No. 6 (2000): 245–49. http://dx.doi.org/10.17221/8349-cjfs.

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5

Langstaff, Susan A., J. X. Guinard, and M. J. Lewis. "Sensory Evaluation of the Mouthfeel of Beer." Journal of the American Society of Brewing Chemists 49, no. 2 (1991): 54–59. http://dx.doi.org/10.1094/asbcj-49-0054.

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6

Jeney-Nagymate, Emese, and Peter Fodor. "Sensory Evaluation of Beer Enriched with Antioxidant Vitamins." Journal of the American Society of Brewing Chemists 66, no. 1 (2008): 20–28. http://dx.doi.org/10.1094/asbcj-2007-1116-01.

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7

Cinkmanis, Ingmars, Evita Straumite, and Ilze Cakste. "Alus dzērienu sensorais novērtējums Sensory Evaluation of Beer Drinks." Proceedings of the Latvia University of Agriculture 31, no. 1 (2014): 25–32. http://dx.doi.org/10.2478/plua-2014-0003.

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8

Vázquez-Araújo, Laura, Debbie Parker, and Eleanor Woods. "Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation." Journal of Sensory Studies 28, no. 5 (2013): 387–95. http://dx.doi.org/10.1111/joss.12064.

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9

Langstaff, Susan A., J. X. Guinard, and M. J. Lewis. "INSTRUMENTAL EVALUATION OF THE MOUTHFEEL OF BEER AND CORRELATION WITH SENSORY EVALUATION." Journal of the Institute of Brewing 97, no. 6 (1991): 427–33. http://dx.doi.org/10.1002/j.2050-0416.1991.tb01081.x.

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10

Lu, Nhat-Vinh, Trong-Nhan Vuong, and Duy-Tai Dinh. "Combining Correlation-Based Feature and Machine Learning for Sensory Evaluation of Saigon Beer." International Journal of Knowledge and Systems Science 11, no. 2 (2020): 71–85. http://dx.doi.org/10.4018/ijkss.2020040104.

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Sensory evaluation plays an important role in the food and consumer goods industry. In recent years, the application of machine learning techniques to support food sensory evaluation has become popular. Many different machine learning methods have been applied and produced positive results in this field. In this article, the authors propose a new method to support sensory evaluation on multiple criteria based on the use of a correlation-based feature selection technique, combined with machine learning methods such as linear regression, multilayer perceptron, support vector machine, and random

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Djordjevic, Sofija, Danijela Popovic, Sasa Despotovic, et al. "Extracts of medicinal plants as functional beer additives." Chemical Industry and Chemical Engineering Quarterly 22, no. 3 (2016): 301–8. http://dx.doi.org/10.2298/ciceq150501044d.

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This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples using FRAP and DPPH test. Sensory evaluation of beer was

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Kaneda, Hirotaka, Ken Shinotzuka, Tatsu Kobayakawa, Sachiko Saito, and Yoshio Okahata. "Beer Adsorption on a Lipid Membrane as Related to Sensory Evaluation." Journal of the American Society of Brewing Chemists 59, no. 4 (2001): 167–71. http://dx.doi.org/10.1094/asbcj-59-0167.

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13

Pluháčková, Helena, Tomáš Gregor, Rastislav Boško, Sylvie Běláková, Zdeněk Svoboda, and Karolína Benešová. "Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants." KVASNY PRUMYSL 66, no. 4 (2020): 314–19. http://dx.doi.org/10.18832/kp2019.66.314.

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This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essentia

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14

OZAKI, Kazutaka, and Akira WANIKAWA. "Evaluation of Beer Palatability and Flavor Profile with Sensory and Instrumental Analyses." JOURNAL OF THE BREWING SOCIETY OF JAPAN 103, no. 3 (2008): 150–62. http://dx.doi.org/10.6013/jbrewsocjapan1988.103.150.

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15

Ghasemi-Varnamkhasti, Mahdi, Seyed Saeid Mohtasebi, Maria Luz Rodriguez-Mendez, et al. "Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools." Expert Systems with Applications 39, no. 4 (2012): 4315–27. http://dx.doi.org/10.1016/j.eswa.2011.09.101.

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Panda, Sandeep K., Smita H. Panda, Manas R. Swain, Ramesh C. Ray, and Eugenie Kayitesi. "Anthocyanin-Rich Sweet Potato (I pomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation." Journal of Food Processing and Preservation 39, no. 6 (2015): 3040–49. http://dx.doi.org/10.1111/jfpp.12569.

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17

Kaneda, Hirotaka, Masachika Takashio, Ken Shinotsuka, and Yoshio Okahata. "Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation." Journal of Bioscience and Bioengineering 92, no. 3 (2001): 221–26. http://dx.doi.org/10.1016/s1389-1723(01)80253-x.

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18

Craine, Evan B., Stephen Bramwell, Carolyn F. Ross, Scott Fisk, and Kevin M. Murphy. "Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer." Journal of Food Science 86, no. 8 (2021): 3628–44. http://dx.doi.org/10.1111/1750-3841.15786.

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19

Dvořáková, M., P. Hulín, M. Karabín, and P. Dostálek. "Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection." Czech Journal of Food Sciences 25, No. 4 (2008): 182–88. http://dx.doi.org/10.17221/690-cjfs.

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The determination of polyphenols by spectrophotometric detection is complicated due to their low concentrations in beer. The beer samples have to be pre-concentrated before using the spectrophotometric detection for their quantification. An analytical method based on solid-phase extraction (SPE) and followed by high performance liquid chromatographic separation with diode-array detection is used for the determination of free gallic, protocatechuic, caffeic, p-coumaric, ferulic and salicylic acids, of (+)-catechin, (–)-epicatechin, and quercetin. These phenolic compounds participate in colloida

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Oliveira Avinte, Wander, David Barbosa de Alencar, Alexandra Priscilla Tregue Costa, and Antônio Estanislau Sanches. "PDCA Cycle Application in the Beer Filtration Process." International Journal for Innovation Education and Research 7, no. 11 (2019): 506–16. http://dx.doi.org/10.31686/ijier.vol7.iss11.1905.

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The brewing process requires that the manufacturing of your product be done and controlled in such a way that the entire characteristic of the product is preserved from receipt of raw material to finished product. Thus, this work aims to propose actions that allow identifying possible critical steps of oxygen increases during the beer filtration process. Using the PDCA cycle methodology to analyze possible failures, be it people, management or equipment, and seek improvements through the analysis and monitoring of objective actions capable of identifying and addressing all problems at the proc

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Mikyška, Alexandr, Karel Štěrba, Martin Slabý, Vladimír Nesvadba, and Jitka Charvátová. "Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine." KVASNY PRUMYSL 67, no. 4 (2021): 464–73. http://dx.doi.org/10.18832/kp2021.67.464.

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Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using th

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22

Gasiński, Alan, Joanna Kawa-Rygielska, Antoni Szumny, Justyna Gąsior, and Adam Głowacki. "Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)." Foods 9, no. 6 (2020): 775. http://dx.doi.org/10.3390/foods9060775.

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Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with

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23

Petelkov, Ivan, Vesela Shopska, Rositsa Denkova-Kostova, Georgi Kostov, and Velislava Lyubenova. "Investigation of Different Regimes of Beer Fermentation with Free and Immobilized Cells." Periodica Polytechnica Chemical Engineering 64, no. 2 (2019): 162–71. http://dx.doi.org/10.3311/ppch.13845.

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Three different kinetic models – Monod’s model, Monod’s model with substrate inhibition, and Monod's model with substrate and product inhibition were developed for studying of beer fermentation with free and immobilized cells at different main fermentation and maturation temperatures. The most accurate model was Monod's model with substrate and product inhibition. It showed that maturation temperature had no effect on primary metabolism but it affected significantly the secondary metabolites production. In regard to carbonyl compounds and esters, the increase in maturation temperature led to d

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24

Elgaard, Line, Line A. Mielby, Helene Hopfer, and Derek V. Byrne. "A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers." Foods 8, no. 11 (2019): 534. http://dx.doi.org/10.3390/foods8110534.

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Feedback on panel performance is traditionally provided by the panel leader, following an evaluation session. However, a novel method for providing immediate feedback to panelists was proposed, the Feedback Calibration Method (FCM). The aim of the current study was to compare the performance of two panels trained by using FCM with two different approaches for ranges calibration, namely self-calibrated and fixed ranges. Both panels were trained using FCM for nine one-hour sessions, followed by a sensory evaluation of five beer samples (in replicates). Results showed no difference in sample posi

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25

Ocvirk, Miha, Nataša Kočar Mlinarič, and Iztok J. Košir. "Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry." Journal of the Science of Food and Agriculture 98, no. 10 (2018): 3627–35. http://dx.doi.org/10.1002/jsfa.8840.

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26

Tozer, Peter R., Suzette P. Galinato, Carolyn F. Ross, Carol A. Miles, and Jill J. McCluskey. "Sensory Analysis and Willingness to Pay for Craft Cider." Journal of Wine Economics 10, no. 3 (2015): 314–28. http://dx.doi.org/10.1017/jwe.2015.30.

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AbstractWe conducted a blind tasting sensory evaluation experiment and a chemical analysis of four craft hard apple ciders from the Pacific Northwest of the USA. Using the sensory and demographic data collected during the experiment, we estimated the consumer willingness-to-pay (WTP), using a contingent valuation model. Overall liking, taste, and aroma, from the sensory evaluation, as well as age of the sampler and if the sampler was a cider drinker, contributed positively to the WTP. In contrast, if the subject was a beer drinker this reduced their WTP. From the chemical analysis we found tha

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27

Dong, Jian-Jun, Qing-Liang Li, Hua Yin, et al. "Predictive analysis of beer quality by correlating sensory evaluation with higher alcohol and ester production using multivariate statistics methods." Food Chemistry 161 (October 2014): 376–82. http://dx.doi.org/10.1016/j.foodchem.2014.04.006.

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28

Bellut, Konstantin, Maximilian Michel, Martin Zarnkow, et al. "Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer." Fermentation 5, no. 4 (2019): 103. http://dx.doi.org/10.3390/fermentation5040103.

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Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer lifestyle trends and improved production methods. In recent years in particular, research into the application of non-Saccharomyces yeasts to produce NAB via limited fermentation has gained momentum. Non-Saccharomyces yeasts are known to produce fruity aromas, owing to a high ester production. This trait could be harnessed to mask the often-criticized wort-like off-flavor of NAB produced via limited fermentation. Six Cyberlindnera strains were characterized and screened in wort extract. Four of the six strains p

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29

Schnaitter, M., A. Wimmer, H. Kollmannsberger, M. Gastl, and T. Becker. "Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry-hopped top-fermented beer." Journal of the Institute of Brewing 122, no. 4 (2016): 661–69. http://dx.doi.org/10.1002/jib.382.

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30

François, Nancy, Bernadette Govaerts, and C. Guyot-Declerck. "Inferential non-centred principal curve analysis of time-intensity curves in sensory analysis: the methodology and its application to beer astringency evaluation." Journal of Chemometrics 21, no. 5-6 (2007): 187–97. http://dx.doi.org/10.1002/cem.1045.

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31

Alves, Wallison de Sousa, Sildovério Oliveira de Mendonça, Hudson Silva Soares, et al. "AVALIAÇÃO SENSORIAL DE CERVEJA PILSEN DE RESÍDUOS DE GUARANÁ (PAULLINIA CUPANA) / SENSORY EVALUATION OF PILSNER BEER MADE WITH GUARANA RESIDUES (PAULLINIA CUPANA)." Brazilian Journal of Development 7, no. 1 (2021): 1526–44. http://dx.doi.org/10.34117/bjdv7n1-105.

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32

Petelkov, Ivan, Vesela Shopska, Rositsa Denkova-Kostova, Kristina Ivanova, Georgi Kostov, and Velislava Lyubenova. "Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers." Periodica Polytechnica Chemical Engineering 65, no. 2 (2021): 229–37. http://dx.doi.org/10.3311/ppch.15975.

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The combination of modified mashing method and arrested fermentation for the production of low-alcohol and non-alcohol beers was studied. Therefore, five regimes for fermentation of wort with reduced fermentable sugar content with top-fermenting yeast strain at low temperatures and pitching rates were investigated. According to the fermentation dynamic results the decrease in the fermentation temperature from 10 °C to 5 °C at pitching rate of 109 Colony Forming Units cm−3 ( CFU cm−3 ) led to significantly reduced concentrations of ethanol and secondary metabolites in beer. The temperature decr

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33

Picket, Benjamin, and Robin Dando. "Environmental Immersion’s Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages." Foods 8, no. 2 (2019): 42. http://dx.doi.org/10.3390/foods8020042.

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The eating experience is multimodal. As we consume a dish, we perceive much more than that which initially activates the senses, including influences from our surroundings. Foods sampled in experimental settings are largely evaluated within a sensory booth, an environment designed to be devoid of such external or non-standardized stimuli, so that participants can focus solely on the sample itself. In natural experiences, we rarely consume food in such isolation—context is actually key to many dining experiences and can have an integral role in how we perceive the foods we eat. Using virtual re

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Ahmad, I., S. Ahmed, B. Yadav, et al. "Microbial, physicochemical and sensory characteristics analysis of selected alcoholic beverages of from Bangladesh, India and Nepal." Journal of Bio-Science 23 (July 17, 2018): 67–75. http://dx.doi.org/10.3329/jbs.v23i0.37469.

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Alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Beer is the most widely used alcoholic beverage in the world. To analyze the microbial, physicochemical and sensory characteristics of selected alcoholic beverages, several selected alcoholic beverages (power, strong, crown, hunter, power horse, god father, thunder, bag piper, commando and star gold) of Bangladesh, India and Nepal were used in this study for their analysis. Microbial analysis, physiochemical analysis, and sensory analysis were performed by using standard methods. The results of microbial analysis show

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35

Canonico, Laura, Enrico Ciani, Edoardo Galli, Francesca Comitini, and Maurizio Ciani. "Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant." Fermentation 6, no. 1 (2020): 7. http://dx.doi.org/10.3390/fermentation6010007.

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Nowadays, consumers require quality beer with peculiar organoleptic characteristics and fermentation management has a fundamental role in the production of aromatic compounds and in the overall beer quality. A strategy to achieve this goal is the use of non-conventional yeasts. In this context, the use of Torulaspora delbrueckii was proposed in the brewing process as a suitable strain to obtain a product with a distinctive aromatic taste. In the present work, Saccharomyces cerevisiae/T. delbrueckii mixed fermentation was investigated at a microbrewery plant monitoring the evolution of the main

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36

Imaizumi, Vitor Massami, Ricardo Figueira, Maria Márcia Pereira Sartori, and Waldemar Gastoni Venturini Filho. "PRODUÇÃO DE CERVEJAS ADOCICADAS: CARACTERIZAÇÃO FÍSICO-QUÍMICA, SENSORIAL E ENERGÉTICA." ENERGIA NA AGRICULTURA 36, no. 1 (2021): 123–30. http://dx.doi.org/10.17224/energagric.2021v36n1p123-130.

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PRODUÇÃO DE CERVEJAS ADOCICADAS: CARACTERIZAÇÃO FÍSICO-QUÍMICA, SENSORIAL E ENERGÉTICA VITOR MASSAMI IMAIZUMI¹, RICARDO FIGUEIRA¹, MARIA MÁRCIA PEREIRA SARTORI¹, WALDEMAR GASTONI VENTURINI FILHO¹ ¹Departamento de Produção Vegetal, Faculdade de Ciências Agronômicas (Avenida Universitária, 3780, Altos do Paraíso, CEP 18610-034, Botucatu, São Paulo, Brasil) vtr_massami@hotmail.com; ricardofigueira@hotmail.com; maria.mp.sartori@unesp.br; waldemar.venturini@unesp.br RESUMO: O objetivo do trabalho foi produzir cervejas adocicadas utilizando xarope de jabuticaba (Tratamento 1) e açúcar + caramelo (Tr

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Wakihira, Takahiro, Seiko Miyashita, Minoru Kobayashi, Kazuhiko Uemura, and Pascal Schlich. "Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability." Food Quality and Preference 86 (December 2020): 103992. http://dx.doi.org/10.1016/j.foodqual.2020.103992.

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Henderson, Jeffrey, Joan Condell, James Connolly, Daniel Kelly, and Kevin Curran. "Reliability and Validity of Clinically Accessible Smart Glove Technologies to Measure Joint Range of Motion." Sensors 21, no. 5 (2021): 1555. http://dx.doi.org/10.3390/s21051555.

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Capturing hand motions for hand function evaluations is essential in the medical field. For many allied health professionals, measuring joint range of motion (ROM) is an important skill. While the universal goniometer (UG) is the most used clinical tool for measuring joint ROM, developments in current sensor technology are providing clinicians with more measurement possibilities than ever. For rehabilitation and manual dexterity evaluations, different data gloves have been developed. However, the reliability and validity of sensor technologies when used within a smart device remain somewhat un

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Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.

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Microbiological, chemical, sensory analyses known as traditional methods are used for determination of fish quality including many concepts such as microbiological quality, sensory quality, nutritional properties, product specific properties, freshness, species-specific physical properties. With the developing technology; these time-consuming and error-free analyzes have been replaced by sensor technology, which is very suitable for quality measurements in order to achieve the expected speed and high standard and to be open to improvement. In this study, optical sensors and their applications

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Pinto, L. I. F., R. A. Zambelli, E. C. Santos Junior, and D. F. Pontes. "Desenvolvimento de Cerveja Artesanal com Acerola (Malpighia emarginata DC) e Abacaxi (Ananas comosus L. Merril)." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 3 (2015): 67. http://dx.doi.org/10.18378/rvads.v10i4.3416.

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<p>A cerveja é a bebida alcoólica mais consumida no mundo. Estando bem relacionado com festividades e comemorações, porém essa bebida contém uma variedade de compostos bioativos, vitaminas e minerais, capazes de promover benefícios quando a sua ingestão é feita de maneira moderada. O mercado está a cada dia buscando produtos diferenciados e até exclusivos, surge assim o campo das cervejas artesanais. O objetivo deste trabalho foi desenvolver uma cerveja artesanal com acerola e abacaxi, trazendo uma nova alternativa ao nicho de mercado, além da associação ao aumento de suas característica

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Bowler, Alexander, Josep Escrig, Michael Pound, and Nicholas Watson. "Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning." Fermentation 7, no. 1 (2021): 34. http://dx.doi.org/10.3390/fermentation7010034.

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Beer fermentation is typically monitored by periodic sampling and off-line analysis. In-line sensors would remove the need for time-consuming manual operation and provide real-time evaluation of the fermenting media. This work uses a low-cost ultrasonic sensor combined with machine learning to predict the alcohol concentration during beer fermentation. The highest accuracy model (R2 = 0.952, mean absolute error (MAE) = 0.265, mean squared error (MSE) = 0.136) used a transmission-based ultrasonic sensing technique along with the measured temperature. However, the second most accurate model (R2

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42

Vilela, Alice, Eunice Bacelar, Teresa Pinto, et al. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnolo

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Suriano, Domenico, Gennaro Cassano, and Michele Penza. "Design and Development of a Flexible, Plug-and-Play, Cost-Effective Tool for on-Field Evaluation of Gas Sensors." Journal of Sensors 2020 (August 1, 2020): 1–20. http://dx.doi.org/10.1155/2020/8812025.

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Atmospheric pollution is one of the biggest concerns for public health. Air quality monitoring is currently performed by expensive and cumbersome monitoring stations. For this reason, they are sparse, and therefore, inadequate to provide enough accurate information on the personal exposure to pollutant gases. The current worldwide trend to address this issue consists in the use of low-cost small gas sensors, already available on the market, with a wide range of costs and performances. However, the performance of these sensors is heavily affected by the environmental conditions of the specific

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Gabrielyan, Gnel, Jill J. McCluskey, Thomas L. Marsh, and Carolyn F. Ross. "Willingness to Pay for Sensory Attributes in Beer." Agricultural and Resource Economics Review 43, no. 1 (2014): 125–39. http://dx.doi.org/10.1017/s1068280500006948.

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As microbrew beers have become more popular, the intrinsic characteristics of beer have become more important in consumer purchasing decisions. We identify sensory properties that influence consumers' willingness to pay for beer using a contingent valuation model that includes subjective sensory evaluations and socio-demographic characteristics of consumers. We find that overall taste and hoppiness of a beer have a significant and positive impact on willingness to pay.

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MACHADO, E. M. S., A. L. B. ROHLFES, and N. M. BACCAR. "AVALIAÇÃO DA COMPOSIÇÃO PROXIMAL E SENSORIAL DE GELEIAS DE MORANGO (Fragaria) COM E SEM ADIÇÃO DE RESÍDUO DE BETERRABA (Beta vulgaris esculenta)." Revista SODEBRAS 14, no. 168 (2019): 40–45. http://dx.doi.org/10.29367/issn.1809-3957.14.2019.166.40.

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MACHADO, E. M. S., A. L. B. ROHLFES, and N. M. BACCAR. "AVALIAÇÃO DA COMPOSIÇÃO PROXIMAL E SENSORIAL DE GELEIAS DE MORANGO (Fragaria) COM E SEM ADIÇÃO DE RESÍDUO DE BETERRABA (Beta vulgaris esculenta)." Revista SODEBRAS 14, no. 168 (2019): 40–45. http://dx.doi.org/10.29367/issn.1809-3957.14.2019.168.40.

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Miller, Steven D., Courtney E. Weeks, Randy G. Bullock, et al. "Model-Evaluation Tools for Three-Dimensional Cloud Verification via Spaceborne Active Sensors." Journal of Applied Meteorology and Climatology 53, no. 9 (2014): 2181–95. http://dx.doi.org/10.1175/jamc-d-13-0322.1.

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AbstractClouds pose many operational hazards to the aviation community in terms of ceilings and visibility, turbulence, and aircraft icing. Realistic descriptions of the three-dimensional (3D) distribution and temporal evolution of clouds in numerical weather prediction models used for flight planning and routing are therefore of central importance. The introduction of satellite-based cloud radar (CloudSat) and Cloud–Aerosol Lidar and Infrared Pathfinder Satellite Observations (CALIPSO) sensors to the National Aeronautics and Space Administration A-Train is timely in light of these needs but r

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Hadjigeorgiou, N., D. Kossivakis, and P. Skafidas. "Evaluation of Anisotropic Magnetoresistance Sensors for Port Monitoring Applications." Key Engineering Materials 605 (April 2014): 621–24. http://dx.doi.org/10.4028/www.scientific.net/kem.605.621.

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Magnetic sensors have been for many decades the industry standard for a variety of applications due to many unique advantages they possess compared to other sensor types. Recently, different types of magnetic sensors have been employed for vehicle detection and monitoring purposes. In this paper the performance of an anisotropic magnetoresistance (AMR) sensor for detecting the presence of small boats within small scale harbors has been evaluated, in order to assess the applicability of the specific sensor for port monitoring purposes.

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RISVIK, EINAR. "SENSORY EVALUATION OF IRRADIATED BEEF AND BACON." Journal of Sensory Studies 1, no. 2 (1986): 109–22. http://dx.doi.org/10.1111/j.1745-459x.1986.tb00164.x.

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B. Park, Y. R. Chen, A. D. Whittaker, R. K. Miller, and D. S. Hale. "Neural Network Modeling for Beef Sensory Evaluation." Transactions of the ASAE 37, no. 5 (1994): 1547–53. http://dx.doi.org/10.13031/2013.28239.

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