[HTML][HTML] From the raw materials to the bottled product: influence of the entire production process on the organoleptic profile of industrial beers
In the past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …
[HTML][HTML] Aroma clouds of foods: a step forward to unveil food aroma complexity using GC× GC
The human senses shape the life in several aspects, namely well-being, socialization,
health status, and diet, among others. However, only recently, the understanding of this …
health status, and diet, among others. However, only recently, the understanding of this …
[HTML][HTML] Physicochemical and sensory profile of Beauregard sweet potato beer
BV Humia, KS Santos, JK Schneider, IL Leal… - Food Chemistry, 2020 - Elsevier
Beer has been one of the most consumed alcoholic beverages worldwide. However, the
incorporation of adjuncts in the beer can add new organoleptic and functional characteristics …
incorporation of adjuncts in the beer can add new organoleptic and functional characteristics …
Beer volatile fingerprinting at different brewing steps
Volatile fingerprints of a lager beer were carried out throughout five brewing steps to
characterize the changes encompassing this process. Overall, 60 volatile organic …
characterize the changes encompassing this process. Overall, 60 volatile organic …
[HTML][HTML] Revealing the usefulness of aroma networks to explain wine aroma properties: A case study of Portuguese wines
Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …
volatile ones and individual perception phenomenon. In this work, an aroma network …
Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
The influence of the hopping method (boiling stage hopping or dry hopping), the
fermentation temperature (12 and 18° C), and the yeast strain (five different yeasts) on the …
fermentation temperature (12 and 18° C), and the yeast strain (five different yeasts) on the …
[HTML][HTML] Renewing traditions: A sensory and chemical characterisation of mexican pigmented corn beers
A Romero-Medina, M Estarrón-Espinosa… - Foods, 2020 - mdpi.com
This study was undertaken to explore how the use of pigmented corn as brewing ingredient
influences the sensory profile of craft beers, by using both sensory and chemical analyses …
influences the sensory profile of craft beers, by using both sensory and chemical analyses …
[HTML][HTML] An Overview of the application of multivariate analysis to the evaluation of beer sensory quality and shelf-life stability
Achieving beer quality and stability remains the main challenge for the brewing industry.
Despite all the technologies available, to obtain a high-quality product, it is important to …
Despite all the technologies available, to obtain a high-quality product, it is important to …
Exploring a public database to evaluate consumer preference and aroma profile of lager beers by comprehensive two-dimensional gas chromatography and partial …
In this paper is reported a proof of concept study to evaluate the usage of a public metadata
base about beers to guide chemical interpretation of volatile organic compounds (VOC) …
base about beers to guide chemical interpretation of volatile organic compounds (VOC) …
[HTML][HTML] Enlarging knowledge on lager beer volatile metabolites using multidimensional gas chromatography
Foodomics, emergent field of metabolomics, has been applied to study food system
processes, and it may be useful to understand sensorial food properties, among others …
processes, and it may be useful to understand sensorial food properties, among others …