Sensory Session
Chunfeng Liu, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University,
Co-author(s): Jianjun Dong, R & D Center, Tsingtao Brewery Co. Ltd., Qingdao, China; Xiangsheng Yin, Cargill Malt, Wayzata, MN, USA; Qi Li, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, China
ABSTRACT: In order to build an effective evaluation method for beer harmony characteristic tasting, 60 ordinary people and 10 beer evaluation experts were invited to judge beer taste using a 5-point Likert-like scale of suitability. The method of fuzzy mathematics comprehensive evaluation was applied in the research, and the mouthfeel features of 14 types of beers were determined by the membership grade, which includes three steps: 1) first, identifying the system of beer taste compatibility comprehensive assessment indicators, boundary of indicators, and grade of comments; 2) second, evaluating a single indicator of beer harmony taste, confirming the fuzzy power weight vector, a, and establishing the model of fuzzy comprehensive evaluation (FCE); and 3) third, analyzing the result of beer harmony taste character. Moreover, descriptive analysis, hedonic test, and the whole harmony characteristics evaluation of beer samples were conducted, and the results processed by the date processing software SPSS13.0. ANOVA results of descriptive analysis showed significant differences (P < 0.05) among the beer samples in this study. The results also showed that beer samples 7 and 2 possessed the best and worst harmony characteristics, respectively. Therefore, FCE can be used for beer harmony characteristic tasting as a optional method.
Chunfeng Liu received an master of engineering degree in fermentation engineering from Jiangnan University in Wuxi, China. She began employment with Jiangnan University in 2008 as a teacher in the Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangsu Province, China.
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