Staling in Two Canned Lager Beers Stored at Different Temperatures – Sensory Analyses and Consumer Ranking
Ittipon Techakriengkrai1, Alistair Paterson1,3, Behnam Taidi2 and John R. Piggott1
1 Centre for Food Quality, Department of Bioscience, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, Scotland, UK.
2 Scottish Courage Ltd, Technical Centre, Sugarhouse Close, 160Canongate, Edinburgh, EH8 8DD, Scotland, UK.
3 Corresponding author. E-mail: alistair.paterson@strath.ac.uk
J. Inst. Brew. 112(1), 28–35, 2006 | VIEW ARTICLE
ABSTRACT
Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.
Key words:
Beer quality, consumer acceptance, flavour model-ling, freshness, shelf-life, staling.
Publication no. G-2006-0403-401 ©2006 The Institute & Guild of Brewing