Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data

Food Quality and Preference

Volumn 16, Issue 2, 2005, Pages 157-162

  Guyot Declerck, Christine ^a   Fran, Nancy ^a   Ritter, Christian ^a   Govaerts, Bernadette ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Ageing; Beer; pH; Sensory analysis

Indexed keywords

ALDEHYDE DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CHEMICAL COMPOUND; CINNAMIC ACID DERIVATIVE; FURAN DERIVATIVE; LACTONE DERIVATIVE; PYRAZINE DERIVATIVE; SULFUR DERIVATIVE;

ADULT; AROMA; ARTICLE; BEER; BREWING; CONTROLLED STUDY; FEMALE; HUMAN; MALE; ODOR; ORGANOLEPTIC PROPERTY; PERCEPTION; PH; SENSORY ANALYSIS; SENSORY EVALUATION; STORAGE TEMPERATURE;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 13944267243     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.04.007     Document Type: Article

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