DEVELOPMENT OF THE SENSORY BITTERNESS DURING THE TASTING OF BEER

被引：0
|
作者：
CEPICKA, J
STREJCEK, F
POKORNY, J
机构：
来源：
MONATSSCHRIFT FUR BRAUWISSENSCHAFT | 1992年 / 45卷 / 10期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The time-intensity development of sensory bitterness should be taken into account in the evaluation of beer. The evaluation of bitterness at 30 seconds after the swallowing of the tasted draught was found to be the procedure expressing the bitterness development in the best way, e.g. slightly after the maximum bitterness sensation which takes place at 20 seconds after swallowing. The residual saccharides content in beer may slightly affect the development of bitterness. The precision of bitterness evaluation varies only moderately after swallowing the sample.
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页码：329 / 331
页数：3
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