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Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food. Stellenbosch University, South Africa.ORCID iD: 0000-0001-5129-9338
Stellenbosch University, South Africa.
2023 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459XArticle in journal (Refereed) Epub ahead of print
Abstract [en]

Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single-hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating to highlight the intra-group variability and individual characteristics. Results have shown that SPIR can effectively highlight the intra-group differences. It has also shown that a higher frequency of citation did not always correspond to a higher attribute intensity. For the considered application, the results highlighted the role of hop varieties on the sensory profile of beers. Overall sensory similarities were found between Mosaic (MO), Citra (CI), and Celeia (CE) hops. However, the use of SPIR highlighted differences between CE and the other hops. Amarillo (AM) hops showed the most distinctive profile in all cases. Practical applications: The use of sorting in combination with profiling and intensity rating (SPIR) rating can be a valuable tool in new product development. It is not only important to understand the overall sensory similarities and differences between groups of samples, but also unique aspects compared to similar products. The present work has shown that adding intensity to sorting and profiling can highlight the inner characteristics of individual products in a group of samples with an overall similar sensory profile.

Place, publisher, year, edition, pages
John Wiley and Sons Inc , 2023.
Keywords [en]
Sensory perception, Group differences, High frequency HF, Individual characteristics, Industry needs, Intra-group, Limited information, New product development, Sensory profiles, Single hop, Product development
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-64860DOI: 10.1111/joss.12835Scopus ID: 2-s2.0-85158892574OAI: oai:DiVA.org:ri-64860DiVA, id: diva2:1758252
Funder
Swedish Board of Agriculture, 2018-2132
Note

This research part was conducted within the project Hope for Swedish hops (EIP-AGRI, Agriculture & Innovation), funded by Jordbruksverket 2018-2132.

Available from: 2023-05-22 Created: 2023-05-22 Last updated: 2023-05-23Bibliographically approved

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Garrido Banuelos, Gonzalo

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