beer sensory profile to assess quality and acceptance

Abstract

Beer is an elixir made from four elements: water, malt, hops and yeast. Its process has been perfected over the years and can be considered one of the oldest drinks in the world. The resurgence of craft beer in recent years can garner a demand for excellence. Beer quality refers to style-related sensory parameters, such as bitterness, sweetness, sequence, malt character, hop intensity, and the like. On the other hand, it must be absent or regulated from “unwanted” aromas and flavors such as diacetyl (butter), acetaldehyde (green apple), phenols (clove) and oxidation (cardboard / rough / stale), among others. Since it is such a popular drink around the world, being familiar with the proper analytical techniques for beer evaluation is helpful to researchers and brewers. This article aims to summarize the various ingredients and processes of beer that cause the determining compounds of aroma, flavor, body, foam and other specific attributes when evaluating the quality of a beer. The gas chromatography (GC) and mass spectrometry (MSD) technique added to the solid phase microextraction (SPME) is the conventional technique for the detection and identification of volatile aromatic compounds. The same compounds can be perceived by sensory analysis, using a trained panel or a focus group. The Beer Core of the Food Technology Laboratory (LabTA) of the FCA-UNC, demonstrated through a study carried out in the year 2019, the use of SPME-GC-MSD is an effective method to detect volatiles from different families in blond beers and black from the city of Córdoba. The same study measured beer acceptance by a Focus Group using a 9-point hedonic scale and appreciation of beer descriptors optimized for consumer level.