A5102851737- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Metabolomics and Mass Spectrometry Studies
- Food Quality and Safety Studies
- Wheat and Barley Genetics and Pathology
- Meat and Animal Product Quality
Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in flavor attributed to is not well defined. Here, associations between volatile compounds and sensory descriptors were investigated a controlled experiment, whereby genotype was main driver of variation system. Beer brewed from three advanced breeding lines compared CDC Copeland control. Sensory studies performed via independent panels (a consumer, brewery, laboratory...
Based on prior research that showed significant genetic differences between barley genotypes for beer sensory descriptors, the effects of degree malt modification these descriptors were assessed in two experiments. The first experiment involved assessment nano-beers made from micromalts Golden Promise, Full Pint, 34 doubled haploid progeny, and check CDC Copeland. Average was by sampling grain each 37 stored three postharvest intervals to malting brewing. second pilot beers intentionally...