Sensory evaluation of beer enriched with antioxidant vitamins

Emese Jeney-Nagymate, Peter Fodor

Research output: Contribution to journalArticle

Abstract

The aim of this study was to assess consumer responses to beer samples enriched with vitamins E and C. Untrained consumers (n = 315) participated in three tasting panels. Panelists were primarily men age 45-50. Participants scored beer clarity, foam, flavor, and overall acceptability using a 9-point hedonic scale. Four demographic and behavioral questions were included in the questionnaire. Clarity scores were compared with beer color measured by spectrophotometer. Based on the results, vitamin addition is recommended primarily in the case of brown beer, because almost every vitamin concentration and combination met the requirements of consumers who tasted this type of beer. If vitamin E is the only added vitamin, at least medium alcohol content is recommended, and the suggested vitamin E concentration is 3 mg/L. If production of beer enriched with ascorbic acid is needed, the suggested vitamin C concentration is a maximum of 30 mg/L. In the case of joint enrichment, the alcohol content should be >4.7%, and the suggested concentrations of vitamins E and C are 3 and 30 mg/L, respectively.

Original languageEnglish
Pages (from-to)20-28
Number of pages9
JournalJournal of the American Society of Brewing Chemists
Volume66
Issue number1
DOIs
Publication statusPublished - Feb 14 2008

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Keywords

  • Ascorbic acid
  • Beer
  • Flavor
  • Sensory analysis
  • α-tocopherol

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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