Determination of the sensory development directions of beers using the method of penalty analysis
In my research, one of the methods of the determination of sensory product development directions is presented, based on the preference for different beers and the sensory characteristics influencing it. Six different beers were tested, four of which are commercially available (Löwenbrau, Staroprame...
Elmentve itt :
| Szerző: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2018
|
| Sorozat: | Élelmiszervizsgálati közlemények
64 No. 2 |
| Kulcsszavak: | Élelmiszervizsgálat - módszer, Élelmiszerkémia - módszer, Sör, Fogyasztói magatartás, Érzékszervi vizsgálat |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79217 |
| LEADER | 03177nab a2200229 i 4500 | ||
|---|---|---|---|
| 001 | acta79217 | ||
| 005 | 20230826081443.0 | ||
| 008 | 230710s2018 hu o 0|| eng d | ||
| 022 | |a 0422-9576 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Tompos Barbara | |
| 245 | 1 | 0 | |a Determination of the sensory development directions of beers using the method of penalty analysis |h [elektronikus dokumentum] / |c Tompos Barbara |
| 260 | |a WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft. |b Budapest |c 2018 | ||
| 300 | |a 2006-2013 | ||
| 490 | 0 | |a Élelmiszervizsgálati közlemények |v 64 No. 2 | |
| 520 | 3 | |a In my research, one of the methods of the determination of sensory product development directions is presented, based on the preference for different beers and the sensory characteristics influencing it. Six different beers were tested, four of which are commercially available (Löwenbrau, Staropramen, cold hop Dreher, Soproni), and two of them are made in breweries (lager, cold hop lager). Beers were rated by 63 college students. 37 of them were women, 26 were men, their age being in the range of 18 to 27 years. Sensory preference was evaluated by the consumers (naive panelists) on two different scales. First, the evaluation was carried out by characteristics – color, global odor intensity, citrus odour, fruity scent, bitter odour, malt scent, yeast odour, global flavor intensity, citrus flavor, fruity flavor, bitter taste, malt flavor, yeast flavor, sweet taste, sour taste – on a structured optimum scale (just about right, JAR) of 1 to 9 (1=too weak, 5=exactly right, 9=too strong). An important feature of JAR data is that they are bimodal, since not only the deviation from the optimum point, but also the direction of the deviation is important during data processing. After the evaluation by characteristics, global preference for the products was also provided by testers on a continuously increasing structured scale of 1 to 9 (1=not at all, 2=not very much, 3=moderately not, 4=slightly not, 5=neutral, 6=slightly preferred, 7=moderately preferred, 8=very much preferred, 9=most preferred). The method of penalty analysis has been developed for the combined evaluation of the two scales, and it was carried out by the XL-Stat software. Based on the results of the penalty analysis, it can be determined which sensory properties influence most the global sensory preference for a certain product among consumers, and in what direction it is advisable to change them during product development. Based on the results, judges favored strong, fresh, fruity flavor, and the Dreher cold hop beer was most preferred by far, while the other beers were considered too bitter, unremarkable. | |
| 650 | 4 | |a Műszaki és technológiai tudományok | |
| 650 | 4 | |a Egyéb műszaki tudományok és technológiák | |
| 650 | 4 | |a Élelmiszer és italfélék | |
| 695 | |a Élelmiszervizsgálat - módszer, Élelmiszerkémia - módszer, Sör, Fogyasztói magatartás, Érzékszervi vizsgálat | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/79217/1/elelmiszervizsgalati_kozlemenyek_2018_02_2006-2013.pdf |z Dokumentum-elérés |