Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

• DOI: 10.20944/preprints201810.0398.v1
• Publication Date: 2018-10-23T03:53:08Z
• Authors: Carmelita da Cost...; Daidana de Souza; Isabel Cristina K...; Laura Massochin N...; Renata Cristina d...; Juliano Garavaglia
• Keywords: Craft; Sensory Analysis; Quantitative Descriptive Analysis

The craft beers are outlined as a distinctively flavored, brewed and distributed regionally, using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast or spontaneously fermentation. Craft largely consumed produced in Brazil presents great level of polyphenols, which would affect the consumer’s preference. In this way, we analyzed relation between bitterness composition main different styles consumer´s Six were according its polyphenol content, bitterness, chemical composition, sensory profile For preference, panel with 62 non-trained assessors was used. profile, quantitative descriptive analysis performed, expert (n = 8). preferred style Classic American Pilsner less Standard Lager. beer more showed decreased (9.52), content (0.61 mg EAG/mL), total solids (6.75 ºBrix) turbidity (7.27 NTU). This exhibited reduced notes malty, fruity, smoked, hoppy phenolic, but higher perception floral, sweet notes. bitter attribute has perception. study advances understanding complexity from Southern Brazilian.