Pii: S0950-3293(98)00040-8
نویسندگان
چکیده
In order to ascertain changes in bitterness as beer aged naturally, time±intensity (TI) measurements were made by a professional sensory panel using a squeezer transducer system. TI parameters were ®tted by variance components models using Restricted Maximum Likelihood (REML). It was shown that bitterness decreased with age, although this age-induced dierence was smaller than the original dierences among the eight fresh (commercial lager) beer types which spanned about 10 European Bitterness Units (EBU). Intensity-related parameters obtained from the TI curves were more important than time-related parameters for differentiating samples. Perceived bitterness could not be explained entirely by concentrations of ®ve iso-a-acid peaks as measured by High Performance Liquid Chromatography (HPLC). Analytical and sensory data were correlated using Partial Least Squares (PLS2) and by ®tting iso-a-acid peak areas in the REML models. # 1999 Published by Elsevier Science Ltd. All rights reserved.
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