THE MOUTHFEEL OF BEER - A REVIEW

被引：95

作者：

LANGSTAFF, SA

LEWIS, MJ

机构：

[1] Department of Food Science & Technology, University of California, Davis, California

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1993年 / 99卷 / 01期

关键词：

BEER; MOUTHFEEL; SENSORY EVALUATION; BODY; PALATE FULLNESS;

D O I：

10.1002/j.2050-0416.1993.tb01143.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This review explores the mouthfeel of beer in terms of the development of terminology and methods to describe it and studies of the physical and chemical properties which may contribute to it.

引用

页码：31 / 37

页数：7

共 63 条

[1]

Amerine M.A., 1983, WINES THEIR SENSORY

[2]

Anonymous, 1975, BRAUWELT, V115, P1

[3] THE FOAMING PROPERTIES OF BEER [J].

BAMFORTH, CW .

JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (06) :370-383

[4] BIOCHEMICAL APPROACHES TO BEER QUALITY [J].

BAMFORTH, CW .

JOURNAL OF THE INSTITUTE OF BREWING, 1985, 91 (03) :154-160

[5]

Bourne D. T., 1972, Technical Quarterly, Master Brewers Association of America, V9, P151

[6]

BREFORT H, 1989, J I BREWING, V84, P318

[7] DISCRIMINANT-ANALYSIS OF SENSORY AND INSTRUMENTAL DATA ON BEER [J].

BROWN, DGW ;

CLAPPERTON, JF .

JOURNAL OF THE INSTITUTE OF BREWING, 1978, 84 (06) :318-323

[8]

BROWN DGW, 1974, P AM SOC BREWING CHE, V32, P1

[9]

Carroll T. C. N., 1979, Technical Quarterly, Master Brewers' Association of the Americas, V16, P116

[10]

Charalambous G., 1981, BREWING SCI, V2

← 1 2 3 4 5 6 7 →