Research of flavour characteristics of beer with addition of pine extract
The object of research is a light beer made according to the classical recipe (control) and beer «Emerald», made according to the classical recipe with the addition of pine extract. One of the most problematic places is that the expansion of the assortment of craft beer leads to the emergence of pro...
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PC Technology Center
2017-12-01
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Online Access: | http://journals.uran.ua/tarp/article/view/128895 |
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doaj-528aadf5ee914e90a27ce9a7561ebe7b2020-11-25T02:43:59ZengPC Technology CenterTehnologìčnij Audit ta Rezervi Virobnictva2226-37802312-83722017-12-0123(40)546010.15587/2312-8372.2018.128895128895Research of flavour characteristics of beer with addition of pine extractNataliya Penkina0Larisa Tatar1Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61051The object of research is a light beer made according to the classical recipe (control) and beer «Emerald», made according to the classical recipe with the addition of pine extract. One of the most problematic places is that the expansion of the assortment of craft beer leads to the emergence of products with the addition of numerous synthetic components and flavors. The tasting method for evaluating the beverage is rather subjective, since it can’t fully characterize the effect of the qualitative composition and the quantitative content of the components of the raw materials used. Therefore, it is important to pay attention to the determination of the total amount of substances that are formed during the fermentation of beer wort and form the natural taste and aroma of the finished product. To carry out the experimental studies, malt barley light, hop granules, brewer's yeast of bottom fermentation were used as the main raw material. Additional raw materials are selected pine needles. As methods of research, the method of high-performance gas chromatography and an adapted method for determining the number of fragrance are used. The concentration of flavoring substances is determined: beer control has 32 components, «Emerald» – 38, their calculations are carried out. It is determined that by-products of alcoholic fermentation refer to the factors that determine the taste and aroma of beer. To fully assess the weight of the aroma of the developed beer, the total content of the substances responsible for the flavor of the beverage is determined. It is found that the beer «Emerald» has a flavor number of 2740 ml of Na2S2O3/100 ml, control – 2170 ml of Na2S2O3/100 ml. This fully characterizes the effect on the finished product of the quantitative content of aroma-making additional raw materials. The positive effect of the developed beer «Emerald» is achieved due to: natural components, improved organoleptic parameters of the finished beverage, consumer's curiosity to the new product. Also, the high antioxidant properties of additional raw materials contribute to reducing the negative impact of alcohol on the human body. Due to the partial replacement of hops, a lower price for the product was obtained in comparison with the analog product and a decrease in the negative influence of hop on the human body.http://journals.uran.ua/tarp/article/view/128895beer with addition of pine extracthop replacementflavoring substancesaroma numberaroma and taste of beer |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Nataliya Penkina Larisa Tatar |
spellingShingle |
Nataliya Penkina Larisa Tatar Research of flavour characteristics of beer with addition of pine extract Tehnologìčnij Audit ta Rezervi Virobnictva beer with addition of pine extract hop replacement flavoring substances aroma number aroma and taste of beer |
author_facet |
Nataliya Penkina Larisa Tatar |
author_sort |
Nataliya Penkina |
title |
Research of flavour characteristics of beer with addition of pine extract |
title_short |
Research of flavour characteristics of beer with addition of pine extract |
title_full |
Research of flavour characteristics of beer with addition of pine extract |
title_fullStr |
Research of flavour characteristics of beer with addition of pine extract |
title_full_unstemmed |
Research of flavour characteristics of beer with addition of pine extract |
title_sort |
research of flavour characteristics of beer with addition of pine extract |
publisher |
PC Technology Center |
series |
Tehnologìčnij Audit ta Rezervi Virobnictva |
issn |
2226-3780 2312-8372 |
publishDate |
2017-12-01 |
description |
The object of research is a light beer made according to the classical recipe (control) and beer «Emerald», made according to the classical recipe with the addition of pine extract. One of the most problematic places is that the expansion of the assortment of craft beer leads to the emergence of products with the addition of numerous synthetic components and flavors. The tasting method for evaluating the beverage is rather subjective, since it can’t fully characterize the effect of the qualitative composition and the quantitative content of the components of the raw materials used. Therefore, it is important to pay attention to the determination of the total amount of substances that are formed during the fermentation of beer wort and form the natural taste and aroma of the finished product.
To carry out the experimental studies, malt barley light, hop granules, brewer's yeast of bottom fermentation were used as the main raw material. Additional raw materials are selected pine needles. As methods of research, the method of high-performance gas chromatography and an adapted method for determining the number of fragrance are used.
The concentration of flavoring substances is determined: beer control has 32 components, «Emerald» – 38, their calculations are carried out. It is determined that by-products of alcoholic fermentation refer to the factors that determine the taste and aroma of beer.
To fully assess the weight of the aroma of the developed beer, the total content of the substances responsible for the flavor of the beverage is determined. It is found that the beer «Emerald» has a flavor number of 2740 ml of Na2S2O3/100 ml, control – 2170 ml of Na2S2O3/100 ml. This fully characterizes the effect on the finished product of the quantitative content of aroma-making additional raw materials.
The positive effect of the developed beer «Emerald» is achieved due to: natural components, improved organoleptic parameters of the finished beverage, consumer's curiosity to the new product. Also, the high antioxidant properties of additional raw materials contribute to reducing the negative impact of alcohol on the human body. Due to the partial replacement of hops, a lower price for the product was obtained in comparison with the analog product and a decrease in the negative influence of hop on the human body. |
topic |
beer with addition of pine extract hop replacement flavoring substances aroma number aroma and taste of beer |
url |
http://journals.uran.ua/tarp/article/view/128895 |
work_keys_str_mv |
AT nataliyapenkina researchofflavourcharacteristicsofbeerwithadditionofpineextract AT larisatatar researchofflavourcharacteristicsofbeerwithadditionofpineextract |
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