Using the profile method for evaluationthe beer quality
| dc.contributor.author | O. Bocharova, I. Melnik, D. Hnatovskaya, S. Chub | |
| dc.date.accessioned | 2018-12-19T11:48:22Z | |
| dc.date.available | 2018-12-19T11:48:22Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The expediency of using the profile method of analysis for assessing the influence of technological factors on the quality of beer has been established. The characteristics for the evaluation of beer quality by the profile method are chosen. The results obtained using the profile method give a more complete picture of the properties of beer than the results of the scoring method. Each of the samples was analyzed and studied. The results of analysis of such criteria as aroma, flavor, appearance and physicochemical parameters are demonstrated on profilograms. Estimation of flavor is the most difficult, since this concept includes a complex sensation of taste, aroma and consistency, determined in the oral cavity. To confirm the organoleptic properties of the «body» of the best sort of beer, rheological analysis data were presented. Such an integrated approach will allow fully studying the properties of a low-alcohol beverage and clearly demonstrating the advantages of a profile method of analysis. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6107 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v11i1.298 | |
| dc.source | Food Science and Technology | |
| dc.title | Using the profile method for evaluationthe beer quality |