@article{jfnr2015311,
author={{Blanco, Carlos A. and Nimubona, Dieudonn¨¦ and Fern¨˘ndez-Fern¨˘ndez, Encarnaci¨®n and ¨˘lvarez, Inmaculada},
title={Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations},
journal={Journal of Food and Nutrition Research},
volume={3},
number={1},
pages={1--8},
year={2015},
url={http://pubs.sciepub.com/jfnr/3/1/1},
issn={2333-1240},
abstract={A total of 40 commercial lager beers (6 dark, 28 pale and 6 alcohol free) were analysed by High-Performance Liquid Chromatography (HPLC) and evaluated by a descriptive sensorial panel. Discriminant Analysis was applied to 15 sensory descriptors to obtain a classification by types of beer. Cluster Analysis identified 4 clusters grouping the 15 sensory descriptors. The Correlation Matrix confirmed a correlation between them and the subsequent Principal Component Analysis. A stepwise discriminant analysis was used to eliminate the less significant descriptors, leading to 100% of the samples being correctly classified with a reduced number of variables (colour intensity, smell of caramel, smell of toasted, persistence and viscosity). The analysis of the correlations between iso-¦Á-acid concentrations and sensory descriptors shows a good relationship with bitter taste. Thus, HPLC data can be used for predicting lager beer bitterness through the mathematical correlation developed in this paper.},
doi={10.12691/jfnr-3-1-1}
publisher={Science and Education Publishing}
}