Su Xiaoxia, Yu Miao, Wu Simin, Ma Mingjuan, Su Hongxu, Guo Fei, Bian Qi, Du Tianyi
COFCO Nutrition and Health Research Institute Co., Ltd., Beijing, 102209, China.
Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing, 102209, China.
NPJ Sci Food. 2022 Apr 11;6(1):20. doi: 10.1038/s41538-022-00135-5.
Malt is an important raw material in brewing beer. With the increasing development of craft beer, brewing malt has contributed diverse colours and abundant flavours to beer. While "malty" and "worty" were commonly used to describe the malt flavour of beer, they are still inadequate. This study focused on developing of a sensory lexicon and a sensory wheel for brewing malt. Here, a total of 22 samples were used for sensory evaluation. The panels identified 53 attributes to form the lexicon of brewing malt, including appearance, flavour, taste, and mouthfeel. After consulting with the experts from the brewing industry, 46 attributes were selected from the lexicon list to construct the sensory wheel. Based on the lexicon, rate-all-that-apply analysis was used to discriminate between six samples of different malt types. The principal component analysis results showed that malt types were significantly correlated with sensory features. To further understand the chemical origin of sensory attributes, partial least squares regression analysis was used to determine the association between the aroma compounds and sensory attributes. According to the colour range and malt types, 18 samples were used for sensory descriptive analysis and volatile compounds identification. Seven main flavours were selected from the brewing malt sensory wheel. 34 aroma compounds were identified by headspace solid phase microextraction gas chromatography-mass spectrometry-olfactometry. According to the partial least squares regression results, the aroma compounds were highly correlated with the sensory attributes of the brewing malt. This approach may have practical applications in the sensory studies of other products.
麦芽是酿造啤酒的重要原料。随着精酿啤酒的不断发展，酿造麦芽为啤酒增添了多样的色泽和丰富的风味。虽然“麦芽味的”和“麦芽汁味的”常被用来描述啤酒的麦芽风味，但这些描述仍不够充分。本研究聚焦于开发酿造麦芽的感官词汇表和感官轮。在此，共使用22个样品进行感官评价。品评小组确定了53个属性以形成酿造麦芽的词汇表，包括外观、风味、口感和质地。在咨询了酿造行业的专家后，从词汇表中选取了46个属性来构建感官轮。基于该词汇表，采用全选法分析来区分六种不同麦芽类型的样品。主成分分析结果表明麦芽类型与感官特征显著相关。为了进一步了解感官属性的化学来源，使用偏最小二乘回归分析来确定香气化合物与感官属性之间的关联。根据颜色范围和麦芽类型，选取18个样品进行感官描述分析和挥发性化合物鉴定。从酿造麦芽感官轮中选出七种主要风味。通过顶空固相微萃取气相色谱 - 质谱 - 嗅闻联用技术鉴定出34种香气化合物。根据偏最小二乘回归结果，香气化合物与酿造麦芽的感官属性高度相关。这种方法可能在其他产品的感官研究中有实际应用。
