In:
Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, Vol. 18, No. No. 4 ( 2000-01-01), p. 137-142
Abstract:
The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.
Type of Medium:
Online Resource
ISSN:
1212-1800
,
1805-9317
Uniform Title:
Evaluation of beer quality by sensory analysis
Language:
Unknown
Publisher:
Czech Academy of Agricultural Sciences
Publication Date:
2000
detail.hit.zdb_id:
2145669-0
