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KMID : 0380620130450020142
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.142 ~ p.0
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Assessment of Physicochemical Characteristics among Different Types of Pale Ale Beer
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Kim Ki-Hwa
Park Sue-Jee
Kim Jee-Eun
Dong Hye-Min
Park In-Seon
Lee Jae-Hwan
Hyun So-Yang
Noh Bong-Soo
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Abstract
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This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (Etongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.
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KEYWORD
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eer analysis, flavor pattern, electronic nose, electronic tongue
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