Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking

J.R. Piggott, I. Techakriengkrai, A. Paterson, B. Taidi

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.
LanguageEnglish
Pages28-35
Number of pages8
JournalJournal of the Institute of Brewing
Volume112
Publication statusPublished - 2006

Fingerprint

Honey
beers
Humulus
Temperature
Principal Component Analysis
Least-Squares Analysis
honey
Calibration
temperature
cardboard
hops
least squares
principal component analysis
calibration
3'-(1-butylphosphoryl)adenosine

Keywords

  • staling
  • lager
  • brewing
  • canned
  • lager beers
  • temperatures
  • sensory analyses
  • consumer ranking

Cite this

Piggott, J.R. ; Techakriengkrai, I. ; Paterson, A. ; Taidi, B. / Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking. In: Journal of the Institute of Brewing. 2006 ; Vol. 112. pp. 28-35.
@article{a4dcf43faccb48b59af205508bd99dbf,
title = "Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking",
abstract = "Two canned lagers, lager A (5{\%} abv with late hop character) and lager B (4{\%} abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80{\%} data variance in 3 significant (p < 0.05) and 75{\%} in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.",
keywords = "staling , lager , brewing , canned, lager beers, temperatures, sensory analyses , consumer ranking",
author = "J.R. Piggott and I. Techakriengkrai and A. Paterson and B. Taidi",
year = "2006",
language = "English",
volume = "112",
pages = "28--35",
journal = "Journal of the Institute of Brewing",
issn = "0046-9750",
publisher = "Institute of Brewing and Distilling",

}

Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking. / Piggott, J.R.; Techakriengkrai, I.; Paterson, A.; Taidi, B.

In: Journal of the Institute of Brewing, Vol. 112, 2006, p. 28-35.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Staling in two canned lager beers stored at different temperatures from sensory analyses and consumer ranking

AU - Piggott, J.R.

AU - Techakriengkrai, I.

AU - Paterson, A.

AU - Taidi, B.

PY - 2006

Y1 - 2006

N2 - Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.

AB - Two canned lagers, lager A (5% abv with late hop character) and lager B (4% abv) stored for 0, 7, 14, 21 and 28 days at 4, 12, 30 and 37°C were scored by trained sensory assessors (10) for liking and stale and related attributes of: cabbagy, cardboard, catty, grainy, honey, leathery, metallic, musty, skunky, and sour. Principal component analysis explained 80% data variance in 3 significant (p < 0.05) and 75% in 4 significant factors for A and B, respectively. In both lagers, aging correlated significantly with stale, cabbagy and musty and in A with metallic and sour and in B with catty and skunky. Partial least squares regression (PLS1) models showed good explanations: stale had regression coefficients of 0.88 (calibration) and 0.84 (validation) for A, and 0.96 and 0.91 respectively, for B; for liking 0.92 and 0.90 for A and 0.96 and 0.93 for B. For both lagers, liking was positively correlated with honey and grainy, and inversely with staling attributes. Lagers from 30°C were ranked for liking by 40 consumers against fresh as a hidden reference. Significant (p = 0.05) ranking of A, but not B, correlated with that of trained assessors.

KW - staling

KW - lager

KW - brewing

KW - canned

KW - lager beers

KW - temperatures

KW - sensory analyses

KW - consumer ranking

M3 - Article

VL - 112

SP - 28

EP - 35

JO - Journal of the Institute of Brewing

T2 - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 0046-9750

ER -