DISCRIMINANT ANALYSIS OF SENSORY AND INSTRUMENTAL DATA ON BEER
1978; Wiley; Volume: 84; Issue: 6 Linguagem: Inglês
10.1002/j.2050-0416.1978.tb03899.x
ISSN2050-0416
AutoresD. G. W. Brown, J. F. Clapperton,
Tópico(s)Fermentation and Sensory Analysis
ResumoStepwise discriminant analysis has been used to examine sensory and instrumental data on forty six different brands of ale from five brewing companies. The beers were classified also according to four evenly spaced bands of original gravity within the range 1·030 to 1·050. Two samples of each beer from brews several months apart were analysed. Eighty of the beers were correctly assigned to brewing companies from data on four sensory and five instrumental parameters. The most important of these parameters were iso-amyl alcohol content and caprylic flavour, both of which relate to products of fermentation. Eighty six of the beers were correctly classified into gravity bands using data on thirteen sensory parameters relating to the beer flavours. In this case the three most important parameters were body (palate-fullness), viscous (thick) mouthfeel and aldehydic/estery character.
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