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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 (January 1, 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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4

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 (January 1, 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 (April 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 (January 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 (July 29, 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 (October 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 (November 12, 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 (April 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 forest. Experimental results are based on considering the correlation between physicochemical components and sensory factors on the Saigon beer dataset.

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11

Djordjevic, Sofija, Danijela Popovic, Sasa Despotovic, Mile Veljovic, Milica Atanackovic, Jelena Cvejic, Viktor Nedovic, and Ida Leskosek-Cukalovic. "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 conducted on 80 subjects, using a nine levels hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing the increase of 37.09, 30.36 and 29.55% (respectively) compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. New beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.

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12

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 (September 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 (August 13, 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 essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

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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, Jesus Lozano, Seyed Hadi Razavi, Hojat Ahmadi, and Constantin Apetrei. "Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools." Expert Systems with Applications 39, no. 4 (March 2012): 4315–27. http://dx.doi.org/10.1016/j.eswa.2011.09.101.

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16

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 (September 18, 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 (January 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 (June 30, 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 (January 7, 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 colloidal and sensory stability of beer. Six different SPE cartridges were tested and three different types of elution with the most appropriate solvents (acetonitrile, acetone and methanol) were used. The performance of the HPLC method was assessed by the evaluation of parameters such as absolute recovery, relative standard deviation (RSD – lower than 10%), the limit of quantification (LOQ), and the limit of detection (LOD). The polyphenol content in various types of Czech beer is presented.

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20

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 (November 30, 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 process stage, thus ensuring, improving the sensory quality of beer and producing with, lower dissolved oxygen content. The PDCA cycle will be used because it is a sequence of activities that are cyclically performed to improve activities and continuous application and allows a real use of the processes generated in the company, aiming at reducing costs and increasing productivity. Therefore, the scientific problem of this work refers to the evaluation of points of the manufacturing process that causes premature aging and oxidation in the produced beers.

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21

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 (August 15, 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 the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.

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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 (June 11, 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 addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

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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 (December 31, 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 different trends for free and immobilized cells. Regarding the higher alcohols, the increase in maturation temperature resulted in increase in their yield coefficients for both immobilized and free cells. A sensory evaluation of beers produced with free and immobilized cells were also carried out and the results showed similar results for two beer types.

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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 (November 1, 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 positioning in the sensory space by the two panels. Furthermore, the panels’ discriminability was also similar, while the self-calibrated panel had the highest repeatability. The results from the average distance from target and standard deviations showed that the self-calibrated panel had the lowest distance from target and standard deviation throughout all sessions. However, the decrease in average distance from target and standard deviations over training sessions was similar among panels, meaning that the increase in performance was similar. The fact that both panels had a similar increase in performance and yielded similar sensory profiles indicates that the choice of target value calibration method is unimportant. However, the use of self-calibrated ranges could introduce an issue with the progression of the target scores over session, which is why the fixed target ranges should be applied, if available.

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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 (February 19, 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 (December 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 that tannin level had a positive effect on WTP, but an increased level of sweetness, as part of a ratio of specific gravity to acid, decreased consumer WTP. (JEL Classifications: C91, D12, L66, Q13)

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27

Dong, Jian-Jun, Qing-Liang Li, Hua Yin, Cheng Zhong, Jun-Guang Hao, Pan-Fei Yang, Yu-Hong Tian, and Shi-Ru Jia. "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, Mathias Hutzler, Fritz Jacob, Jonas J. Atzler, Andrea Hoehnel, Kieran M. Lynch, and Elke K. Arendt. "Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer." Fermentation 5, no. 4 (December 17, 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 produced a pleasant, fruity aroma while exhibiting low ethanol production. The strain Cyberlindnera subsufficiens C6.1 was chosen for fermentation optimization via response surface methodology (RSM) and a pilot-scale (60 L) brewing trial with subsequent sensory evaluation. A low fermentation temperature and low pitching rate enhanced the fruitiness and overall acceptance of the NAB. The NAB (0.36% ABV) produced on pilot-scale was significantly more fruity and exhibited a significantly reduced wort-like off-flavor compared to two commercial NABs. This study demonstrated the suitability of Cyberlindnera subsufficiens to produce a fruity NAB, which can compete with commercial NABs. The outcome strengthens the position of non-Saccharomyces yeasts as a serious and applicable alternative to established methods in NAB brewing.

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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 (October 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, Catarina da Costa e. Silva Belém, Charline Soares dos Santos Rolim, Leonardo do Nascimento Rolim, Eyde Cristianne Saraiva-Bonatto, and Carlos Victor Lamarão. "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 (January 11, 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 decrease from 10 °C to 7 °C at pitching rate of 107 CFU cm−3 resulted in a decrease in the alcohol concentration and increase in all the secondary metabolite concentrations except for the vicinal diketones concentration. Data show that yeast biomass does not grow at 5 °C and at inoculum concentration of 107 CFU cm−3, which makes fermentation impossible. Fermentation kinetics using Monod's model supplemented with product inhibition was also investigated. Up to 1.7 % of alcohol accumulates in the beer in some of the variants within 7 days. At low fermentation temperatures, yeast biomass utilizes part of the substrate to maintain its vital activity under stress fermentation conditions, which leads to a reduction in the amount of alcohol synthesized. The synthesis and reduction of the secondary metabolites was delayed compared to conventional beer fermentation. The sensory evaluation of the beers produced showed that the most appealing beer was the one produced at 10 °C and pitching rate of 109 CFU cm−3.

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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 (January 26, 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 reality to artificially provide this context, we tested how the setting in which a beverage was consumed influenced perception of two different samples. Virtual environments were formed by processing custom-recorded 360 degree videos and overlaying audio, text, and sensory scales to simulate a typical sensory evaluation. Participants were asked to taste two alcoholic beverages, a beer and a sparkling wine, in two virtual contexts, a bar and a winery. The results indicated that participants’ willingness to pay for, and overall enjoyment of the sparkling wine increased when placed in the winery context, with no change between the two virtual contexts for the beer sample. This occurred without alteration of the samples’ sensory properties or the ability of panelists to identify the beverage they were drinking; however, perceived appropriateness of the samples for the setting was strongly influenced by the context in which they were sampled, suggesting that perceived appropriateness for a surrounding may play a role in the degree to which we enjoy a food. Results provide further proof that artificially-applied context, such as that provided by virtual reality, can further the sensory testing of foods.

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34

Ahmad, I., S. Ahmed, B. Yadav, PP Sah, R. Ara, MJ Alam, and W. Zzaman. "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 showed that the standard plate counts of alcoholic beverages were less than 300 colonies. The fungi were present in Nepal and Bangladesh sample but not in Indian samples. In all samples, the presence of coliform was about 0.03/ ml to 2.4/ ml. In nutrient agar, creamy smooth colony was found in most of the Nepal and Bangladesh beverages but not in Indian beverages. Hunter contained the highest pH (4.6) whereas power and bag piper showed the lowest pH values (3.3), strong contained maximum total solid (19.2%) but bag piper had only 2% total solid, big piper contained the highest amount of alcohol (18.25%) although power contained only 3.15% alcohol. Sensory evaluation of all the samples was quite acceptable as an alcoholic beverage. Among the alcoholic beverages it might be concluded that Nepal beverages are the best product in respect of sensory evaluation, but considering microbial analysis Indian beverages are the best.J. bio-sci. 23: 67-75, 2015

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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 (January 8, 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 aromatic compounds. The results indicated a suitable behavior of this non-conventional yeast in a production plant. Indeed, the duration of the process was very closed to that exhibited by S. cerevisiae pure fermentation. Moreover, mixed fermentation showed an increase of some aromatic compounds as ethyl hexanoate, α-terpineol, and β-phenyl ethanol. The enhancement of aromatic compounds was confirmed by the sensory evaluation carried out by trained testers. Indeed, the beers produced by mixed fermentation showed an emphasized note of fruity/citric and fruity/esters notes and did not show aroma defects.

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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 (July 20, 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 (Tratamento 2), e caracterizá-las físico-química, energética e sensorialmente. O experimento contou com dois tratamentos e três repetições. As amostras foram fabricadas pelo método de infusão. A fermentação transcorreu à temperatura de 10 °C ± 1, sendo as cervejas posteriormente envasadas e adicionadas de xarope de jabuticaba e açúcar/caramelo em quantidades necessárias para alcançar 10 °Plato de extrato aparente. As bebidas foram refermentadas em garrafas para carbonatação (primming) e pasteurizadas. As cervejas foram analisadas físico-quimicamente para os parâmetros de teor alcoólico, extrato real, extrato aparente, cor, amargor, turbidez, pH, acidez total e gás carbônico. As bebidas foram analisadas sensorialmente por meio de escala hedônica estruturada de nove pontos. A análise estatística foi realizada por análise de variância e as médias dos resultados das análises físico-químicas foram comparadas por teste de Tukey e as medianas dos resultados da análise sensorial comparadas por teste de Kruskal-Wallis. O tratamento 1 se diferenciou do tratamento 2 nos parâmetros de cor e turbidez. Sensorialmente, o tratamento 1 apresentou a mesma aceitabilidade que o tratamento 2. Não houve diferença no valor energético entre os dois tratamentos. Palavras-chave: bebida alcoólica, myrciaria cauliflora, artesanal, malzbier. SWEET BEER PRODUCTION: PHYSICOCHEMICAL, SENSORY AND ENERGY EVALUATION ABSTRACT: The aim of this research was to produce sweet beers using jabuticaba syrup (Treatment 1) and sugar + caramel (Treatment 2), and perform physicochemical, energy and sensory analysis. The experiment was composed of two treatments and three replicates. Samples were made by infusion. The fermentation was conducted at 10 °C ± 1, and the beers were bottled and added with jabuticaba syrup and sugar/caramel in a necessary amount to reach 10 °Plato of clear extract. The beers were bottle conditioned for carbonation (primming) and pasteurized. The beers were physiochemically analyzed for the parameters of alcohol content, real extract, clear extract, color, bitterness, turbidity, pH, total acidity, and carbon dioxide. The samples were submitted to sensory analysis by using 9-points hedonic scale. Statistical analysis of the results was performed through analysis of variance and the means of the physicochemical analyzes were compared by Tukey's test and the medians of the sensory analysis were compared by Kruskal-Wallis test. Treatment 1 differed from treatment 2 in color and turbidity parameters. In sensory test, treatment 1 presented the same acceptability treatment 2. There was no difference in the energy value between the two treatments. Keywords: alcoholic beverage, myrciaria cauliflora, craft beer, malzbier.

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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 (February 24, 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 unclear. This study proposes a novel electronically controlled sensor monitoring system (ECSMS) to obtain the static and dynamic parameters of various sensor technologies for both data gloves and individual sensor evaluation. Similarly, the ECSMS was designed to closely mimic a human finger joint, to have total control over the joint, and to have an exceptionally high precision. In addition, the ECSMS device can closely mimic the movements of the finger from hyperextension to a maximum ROM beyond any person’s finger joint. Due to the modular design, the ECSMS’s sensor monitoring board is independent and extensible to include various technologies for examination. Additionally, by putting these sensory devices through multiple tests, the system accurately measures the characteristics of any rotary/linear sensor in and out of a glove. Moreover, the ECSMS tracks the movement of all types of sensors with respect to the angle values of finger joints. In order to demonstrate the effectiveness of sensory devices, the ECSMS was first validated against a recognised secondary device with an accuracy and resolution of 0.1°. Once validated, the system simultaneously determines real angles alongside the hand monitoring device or sensor. Due to its unique design, the system is independent of the gloves/sensors that were tested and can be used as a gold standard to realise more medical equipment/applications in the future. Consequently, this design greatly enhances testing measures within research contact and even non-contact systems. In conclusion, the ECSMS will benefit in the design of data glove technologies in the future because it provides crucial evidence of sensor characteristics. Similarly, this design greatly enhances the stability and maintainability of sensor assessments by eliminating unwanted errors. These findings provide ample evidence for clinicians to support the use of sensory devices that can calculate joint motion in place of goniometers.

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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 (September 15, 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 are emphasized and a general evaluation is made about the usability of seafood processing technology in terms of food safety.

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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 (December 30, 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 características funcionais. O experimento foi conduzido no Laboratório de Cereais, Universidade Federal do Ceará – UFC, onde a cerveja foi produzida em escala laboratorial passando pelos processos de moagem do malte, mosturação, cozimento, decantação, filtração, fermentação, envase, maturação e <em>primming</em>, sendo adicionada a polpa de fruta em percentagem definidas por DIC, pasteurização e armazenamento. As amostras foram submetidas à análise físico-química, microbiológica e sensorial. Os resultados foram submetidos ao teste de normalidade, ao teste de média tukey e a ANOVA pelo software STATISTIC 10. A utilização das polpas de abacaxi e acerola como adjuntos no processamento da cerveja mostrou-se uma alternativa viável demostrada pelos resultados satisfatórios na avaliação sensorial, além de características físico-químicas de uma cerveja artesanal ácida/frutada.<strong></strong></p><p> </p><p align="center"><strong><em>Development of craftbeer with Acerola </em></strong><strong>(</strong><em>Malpighia emarginata</em> <em>DC</em><strong>) </strong><strong><em>and pineapple </em></strong><strong>(</strong><em>Ananas</em> <em>comosus L.</em> <em>Merril</em><strong>)</strong><strong><em></em></strong></p><pre><strong>Abstract: </strong>The beer is the most consumed alcoholic beverage in the world. It is well associated with holidays and celebrations, but this beverage contains a variety of bioactive compounds, vitamins and minerals that promote benefits when its intake is made moderate manner. The market is every day looking for different and even unique products, thus arises the field of craft beers. The objective of this study was to develop a craft beer with pineapple and acerola, it brings a new alternative in this niche market, in addition to membership in increasing their functional characteristics. The experiment was conducted at the Cereals Laboratory, Federal University of Ceará - UFC, where beer was produced in laboratory scale past the malt milling processes, mashing, baking, decantation, filtration, fermentation, bottling, maturation and primming, where he was added to fruit pulp as a percentage defined by DIC, pasteurization and storage. The samples were subjected to physical-chemical and sensory analysis. The results were submitted to normality test, the mean test Tukey and the ANOVA by STATISTIC 10 software. The use of pineapple pulp and acerola as adjunct in beer processing was considered a viable alternative due to satisfactory results in the sensory evaluation, as well as physical and chemical characteristics that have proven a craft beer with sour / fruity characteristics.</pre>

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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 (March 4, 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 = 0.948, MAE = 0.283, MSE = 0.146) used a reflection-based technique without the temperature. Both the reflection-based technique and the omission of the temperature data are novel to this research and demonstrate the potential for a non-invasive sensor to monitor beer fermentation.

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Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 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 biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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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 location used for their deployment. For this reason, it is of fundamental importance to test them in real-world scenarios. Field evaluation of sensor performance could be a challenging task because, on the one hand, they have heterogeneous output signals, and on the other hand, there is no widely shared evaluation protocol. The SentinAir system has been designed and developed to facilitate this task. It can carry out performance evaluations for any type of sensor thanks to its configurable and adaptable sensing capability, multiple wireless sensor network compatibility, flexibility, and usability. In order to evaluate SentinAir capabilities and functionalities, the performances of CO2, NO2, and O3 sensors were tested in real-world scenarios against reference instruments. To the best of our knowledge, there is no previous study providing information about the performance of SP-61 (O3 sensor), IRC-A1 (CO2 sensor), and TDS5008 (CO2 sensor) achieved during on-field tests. On the contrary, results obtained by OXB431 (O3 sensor) and NO2B43F (NO2 sensor) are consistent with the ones shown in previous studies carried out in similar conditions. During validation tests, we have found R2=0.507 for the best performing NO2 sensor, and R2=0.668 for the best O3 sensor. Concerning the indoor experiment, the best CO2 sensor performance showed an excellent R2=0.995. In conclusion, the effectiveness of this tool in evaluating the performance of heterogeneous gas sensors in different real-world scenarios has been demonstrated. Therefore, we anticipate that the use of SentinAir will facilitate researchers to carry out these challenging tasks.

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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 (April 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 (December 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 (December 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, John M. Forsythe, Paul A. Kucera, Barbara G. Brown, Cory A. Wolff, Philip T. Partain, Andrew S. Jones, and David B. Johnson. "Model-Evaluation Tools for Three-Dimensional Cloud Verification via Spaceborne Active Sensors." Journal of Applied Meteorology and Climatology 53, no. 9 (September 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 requires a new paradigm of model-evaluation tools that are capable of exploiting the vertical-profile information. Early results from the National Center for Atmospheric Research Model Evaluation Toolkit (MET), augmented to work with the emergent satellite-based active sensor observations, are presented here. Existing horizontal-plane statistical evaluation techniques have been adapted to operate on observations in the vertical plane and have been extended to 3D object evaluations, leveraging blended datasets from the active and passive A-Train sensors. Case studies of organized synoptic-scale and mesoscale distributed cloud systems are presented to illustrate the multiscale utility of the MET tools. Definition of objects on the basis of radar-reflectivity thresholds was found to be strongly dependent on the model’s ability to resolve details of the cloud’s internal hydrometeor distribution. Contoured-frequency-by-altitude diagrams provide a useful mechanism for evaluating the simulated and observed 3D distributions for regional domains. The expanded MET provides a new dimension to model evaluation and positions the community to better exploit active-sensor satellite observing systems that are slated for launch in the near future.

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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 (June 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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