DIFFERENTIATION OF ALE AND LAGER FLAVORS BY PRINCIPAL COMPONENTS-ANALYSIS OF FLAVOR CHARACTERIZATION DATA

被引：18

作者：

CLAPPERTON, JF

PIGGOTT, JR

机构：

[1] BREWING IND RES FDN,REDHILL RH1 4HY,SURREY,ENGLAND

[2] UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1XW,SCOTLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1979年 / 85卷 / 05期

关键词：

beer type; flavour; sensory analysis; statistical analysis;

D O I：

10.1002/j.2050-0416.1979.tb03921.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The application of principal components analysis to flavour characterization data has been examined by comparing and contrasting 32 beer samples. These comprised two samples of each of 16 brands of beer selected to represent 4 different types, contrasting ales and lager beers of two different strengths. Two‐dimensional plots of results using the first two principal components as axes showed resolution of the four groups of beers and the close proximity of the majority of the duplicate samples. Differences between samples thus revealed are in accordance with known differences between the beer flavours. 1979 The Institute of Brewing & Distilling

引用

页码：271 / 274

页数：4

共 21 条

[1] DIMETHYL SULFIDE AS A FEATURE OF LAGER FLAVOR [J].