This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
A reliable sampling method for whole hops and hop products is a prerequisite for obtaining suitable material for analysis. The effort involved in collecting the sample depends upon how uniform the hop product is.
The method is suitable for beers of all original gravities and of any alcohol content.
The gas chromatography headspace method is used to determine the higher alcohols and esters present in beer, i.e., the volatile compounds are transferred from the headspace in the sample vial into the GC system for analysis. The following substances are measured in this analysis:
Acetaldehyde
Propanol-1
Ethyl acetate
2-Methylpropanol
3-Methylbutanol
2-Methylbutanol
2-Methylpropylacetate
Butyric acid ethyl ester
3-Methylbutyl acetate
2-Methylbutyl acetate
Hexanoic acid ethyl ester
After corn starch is converted through the addition of purified, heat-stable α-amylase during a 15 min boiling process and subsequent Congress mash procedure, the extract content is determined.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The respective constituents of hops are not uniformly distributed throughout the cones. The aroma compounds and bitter substances are found in the lupulin glands inside the cone, adhering to the cone bracteoles near the strig. The polyphenols, on the other hand, are found in the bracts, bracteoles and stems. In order to reliably analyze the constituents of hop cones, homogenization of the sample is required. For this purpose, the cones are ground and the sample is divided.