Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Beer Preparation
2.2. Chemical Analysis
2.3. Participants for Sensory Analysis
2.4. Sensory Analysis
2.5. Data Analysis
3. Results and Discussion
3.1. Demographics
3.2. Sensory Analysis
3.3. Chemical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Beer Group | Temperature | Time (Days) |
---|---|---|
A | 3 °C (±0.5 °C) | 35 |
B | 35 °C (±0.2 °C) | 30 |
B | 3 °C (±0.5 °C) | 5 |
Gender | Males = 91 Females = 56 |
---|---|
Average Age | 24.8 Years Old |
Occupation | Food and Beverage Service = 59 Education = 51 Other Occupation = 17 Sales = 11 Hotel = 9 |
Average Length of Job Tenure | 1.9 Years |
Managerial Position | No = 80 Yes = 67 |
Smoker | No = 111 Yes = 36 |
Average # of Cigarettes Smoked Per Day | 9.7 Cigarettes Per Day |
Average # of Beers Consumed Per Week | 8.3 Beers Per Week |
Inputs | Outputs |
---|---|
Number of Respondents: n = 147 | Probability of a Correct Response @ p(d): Pc = 0.4666 |
Number of Correct Responses: x = 57 | TYPE I Error: α-risk = 0.0500 |
Probability of a Correct Guess: Pc = 0.333 | TYPE II Error: β-risk = 0.0500 |
Proportion Distinguishers: P(d) = 0.20 | Power: 1-β = 0.9500 |
Beta Analysis | ||||||||
Attribute | Probability (Pc) | Trials (N) | Successes (M) | Absent | Pd | Beta p-Value | Sig When Null Hyp = No Diff | a Sig When Null Hyp = Diff |
Triangle | 0.46667 | 147.0 | 57.0 | 0.0 | 0.20 | 0.0327 | N/A | b NS |
ANOVA Results | ||||||||
Attribute | Probability (Pc) | Trials (N) | Successes (M) | One Tailed p-Value | a Sig | |||
Triangle | 0.33333 | 147.0 | 57.0 | 0.0958 | b NS |
Test | Method | Group A (COB) Mean | Group B (TAB) Mean | Difference of Beer Groups | Measurement in Units |
---|---|---|---|---|---|
Apparent Attenuation | ASBC Beer-6C | 87.12 | 87.09 | −0.03 | Percent |
Alcohol by Volume | ASBC Beer-4C | 5.23 | 5.24 | +0.01 | Percent |
Alcohol by Weight | ASBC Beer-4C | 4.11 | 4.12 | +0.01 | Percent |
Calories | ASBC Beer-33 | 147.76 | 148.04 | +0.28 | a Per 12 fl. Oz. |
Color | ASBC Beer-10A | 7.08 | 7.81 | +0.73 | SRM |
Apparent Extract | ASBC Beer-3 | 1.46 | 1.47 | +0.01 | Plato |
Real Extract | ASBC Beer-5A | 3.37 | 3.37 | Same | Plato |
Original Extract | ASBC Beer-6A | 11.36 | 11.38 | +0.02 | Plato |
pH | ASBC Beer-9 | 4.30 | 4.32 | +0.02 | |
Real Degree Attenuation | ASBC Beer-6B | 71.62 | 71.60 | −0.02 | Percent |
Specific Gravity | ASBC Beer-2B | 1.006 | 1.006 | Same | 20 C |
Acetaldehyde | ASBC Beer-29 M | ND | 3.74 | +3.74 | mg/L |
Isoamyl Acetate | ASBC Beer-29 M | 1.01 | 0.32 | −0.69 | mg/L |
Ethyl Octanoate | ASBC Beer-29 M | 0.20 | 0.34 | +0.14 | mg/L |
Ethyl Hexanoate | ASBC Beer-29 M | ND | 0.30 | +0.30 | mg/L |
Acetone | ASBC Beer-29 M | ND | ND | Same | mg/L |
Ethyl Butyrate | ASBC Beer-29 M | 0.33 | 0.16 | −0.17 | mg/L |
Methanol | ASBC Beer-29 M | ND | ND | Same | mg/L |
Isoamyl Alcohol | ASBC Beer-29 M | 44.33 | 39.09 | −5.24 | mg/L |
Isobutanol | ASBC Beer-29 M | 14.22 | 9.89 | −4.33 | mg/L |
Ethyl Acetate | ASBC Beer-29 M | 30.36 | 20.32 | −10.04 | mg/L |
1-Propanol | ASBC Beer-29 M | 32.69 | 5.96 | −26.73 | mg/L |
SO2 | ASBC Beer-21A | 2.45 | 2.84 | +0.39 | mg/L |
Diacetyl | ASBC Beer-25E | 46.93 | 49.58 | +0.00265 | mg/L |
2,3 Pentanedione | ASBC Beer-25E | ND | 3.95 | +0.00395 | Mg/L |
Bitterness Units | ASBC Beer-23A | 15.0 | 15.9 | +0.9 | BU |
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Mohammad, Z.H.; Ray, C.C.; Neal, J.A.; Cordua, G.; Corsi, A.; Sirsat, S.A. Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses. Foods 2020, 9, 1032. https://doi.org/10.3390/foods9081032
Mohammad ZH, Ray CC, Neal JA, Cordua G, Corsi A, Sirsat SA. Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses. Foods. 2020; 9(8):1032. https://doi.org/10.3390/foods9081032
Chicago/Turabian StyleMohammad, Zahra H., Christopher C. Ray, Jack A. Neal, Glenn Cordua, Aaron Corsi, and Sujata A. Sirsat. 2020. "Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses" Foods 9, no. 8: 1032. https://doi.org/10.3390/foods9081032