Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high le...
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doaj-639bafc0fcb24fa590667bd1583e4a6b2020-11-24T21:09:01ZengMDPI AGBeverages2306-57102018-12-014410610.3390/beverages4040106beverages4040106Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from BrazilCarmelita da Costa Jardim0Daiana de Souza1Isabel Cristina Kasper Machado2Laura Massochin Nunes Pinto3Renata Cristina de Souza Ramos4Juliano Garavaglia5Institute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilInstitute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilInstitute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilInstitute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilInstitute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilInstitute of Technology in Food for Health, University of Vale do Rio dos Sinos, Av. Unisinos, 950, São Leopoldo 93022-000, BrazilCraft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (<i>n</i> = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.https://www.mdpi.com/2306-5710/4/4/106craft beerpolyphenolsbitternesspreferencesensory attributes |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Carmelita da Costa Jardim Daiana de Souza Isabel Cristina Kasper Machado Laura Massochin Nunes Pinto Renata Cristina de Souza Ramos Juliano Garavaglia |
spellingShingle |
Carmelita da Costa Jardim Daiana de Souza Isabel Cristina Kasper Machado Laura Massochin Nunes Pinto Renata Cristina de Souza Ramos Juliano Garavaglia Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil Beverages craft beer polyphenols bitterness preference sensory attributes |
author_facet |
Carmelita da Costa Jardim Daiana de Souza Isabel Cristina Kasper Machado Laura Massochin Nunes Pinto Renata Cristina de Souza Ramos Juliano Garavaglia |
author_sort |
Carmelita da Costa Jardim |
title |
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil |
title_short |
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil |
title_full |
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil |
title_fullStr |
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil |
title_full_unstemmed |
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil |
title_sort |
sensory profile, consumer preference and chemical composition of craft beers from brazil |
publisher |
MDPI AG |
series |
Beverages |
issn |
2306-5710 |
publishDate |
2018-12-01 |
description |
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (<i>n</i> = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil. |
topic |
craft beer polyphenols bitterness preference sensory attributes |
url |
https://www.mdpi.com/2306-5710/4/4/106 |
work_keys_str_mv |
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