Sensory Session
Li Hong, Pearl River Brewery Co., Ltd., Guangzhou?510308
Co-author(s): Fang Guiquan and Li Huiping, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China; Li Lin, South China University of Technology, Guangzhou, P.R. China; He Xi, Pearl River Brewery Co., Ltd., Guangzhou, P.R. China;Zhang Wujiu,
ABSTRACT: TBA, concentration of staling substances, and aging intensity scores were analyzed at a certain interval during beer storage at 40, 50, and 60°C and at room temperature. Correlation analyses were conducted between TBA. as well as concentration of staling compounds and the aging intensity score, and the results show that the strongest correlation is between the TBA and aging intensity scores. The regression equations between TBA and beer aging intensity were acquired at different storage temperatures through regression analysis, and the equation is one order linear equation and is statistically significant. The critical TBA above which ordinary consumers can perceive staling flavor is 0.486, as calculated according to the regression equation at room temperature. In this study the aging intensity score corresponding to the critical TBA was designated 2 (on a scale from 0 to 5). The kinetic characterization of beer staling at 40, 50, and 60°C and at room temperature conformed to the one order linear equation. It is seen from the staling kinetics that the rate of beer aging is expedited as the storage temperature increases. We can infer from the coefficients of aging kinetics that the rate of beer aging at 40, 50, and 60°C is accelerated by 14.2, 30.0, and 59.1 times, respectively, compared with actual storage conditions. In other words we can theorize that one-day of beer storage at 40, 50, and 60°C is equivalent to two weeks, one month, and two months of storage under normal conditions. Based on these findings, a method for predicting the time at which beer will begin to exhibit aging flavor is put forward.
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