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Relationships between the Chemical-Physical Composition and the Sensory Evaluation of Bavarian Wheat Beer
A. Schmelzle, B. Lindemann and F.-J. Methner
In order to be able to determine which chemical and physical components contribute in any quantity to a high level of user acceptance, sensory descriptive analysis and the identification of consumer acceptance of 16 wheat beers was conducted in addition to instrumental analyses. By linking the profile test and the acceptance values, significant attributes that are responsible for acceptance could be detected.The content of phenols (2-methoxy-4-vinylphenol and 4-vinylphenol), esters (isopentyl acetate and ethyl acetate) and higher aliphatic alcohols as well as other chemical and physical analysis data were compared against the sensory descriptive characteristics used for the wheat beers.The high acceptance of a banana-like odour and a creamy and tingling mouthfeel in the wheat beer can be confirmed. The level of esters correlates with the intensity of the banana-like odour of wheat beer. The preferred banana-like smelling wheat beers show isopentyl acetate levels between 5.5 to 6.0 mg/L. The ratio of the ester to the sum of the higher aliphatic alcohols in the preferred wheat beers is 1:2.5–1:3.5. The sum of the higher aliphatic alcohols correlates with the intensity of sour taste. The 1-propanol content is associated with a fruity odour. There is a connection between the content of phenols (2-methoxy-4-vinylphenol and 4-vinylphenol) and the intensity of the clove-like odour.
Descriptors: wheat beer, sensory analysis, acceptance testing, esters, aliphatic alcohols, phenols
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