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

4 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.
Original languageEnglish
Pages (from-to)28-35
Number of pages8
JournalJournal of the Institute of Brewing
Volume112
Publication statusPublished - 2006

Keywords

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

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