Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Assessment of Physicochemical Characteristics among Different Types of Pale Ale Beer

Pale ale류에 속하는 맥주 신제품의 이화학적 특성 평가

  • Kim, Ki Hwa (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Sue Jee (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jee Eun (Department of Food Science and Technology, Seoul Women's University) ;
  • Dong, Hyemin (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, In Seon (Department of Hotel Food Service and Culinary Arts, JEI University) ;
  • Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Hyun, So Yang (Research and Development Team, Jeju Special Self-governing Province Development Corporation) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 김기화 (서울여자대학교 식품공학과) ;
  • 박수지 (서울여자대학교 식품공학과) ;
  • 김지은 (서울여자대학교 식품공학과) ;
  • 동혜민 (서울여자대학교 식품공학과) ;
  • 박인선 (인천재능대학교 호텔외식조리학과) ;
  • 이재환 (성균관대학교 식품생명공학과) ;
  • 현소양 (제주특별자치도개발공사 연구개발부) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2012.07.27
  • Accepted : 2013.01.23
  • Published : 2013.04.30
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Abstract

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

Pale ale류에 속하는 수입산 시판 맥주 3종과 신제품 맥주를 대상으로 일반적 품질특성과 향기패턴 및 맛의 성향을 비교하였다. 그 결과 신제품은 4.35%의 알콜 함량을 나타냈으며 B.U.는 3.5, 색도는 34.43(EBC), sweetness는 $2.28^{\circ}P$, pH는 3.96, 총산은 5.21, 폴리페놀은 181.22 mg/L의 함량을 보였다. 전자코에 의한 향기패턴의 경우 시판 맥주와는 구분되어 다른 향기특성을 갖는 것으로 나타났으며, GC를 이용한 총 14종의 휘발성분 중 ethyl acetate, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate 함량의 차이를 보였고 그 외 물질들은 시판 맥주와 유사한 것으로 나타났다. 전자혀 분석에서는 시판 맥주에 비하여 NB의 신맛이 부족한 것으로 나타났으며 맥주의 주요한 쓴맛을 나타내는 성분 중 하나인 quinine을 정량 한 결과 시판 맥주에서의 농도는 1.5-1.8 mg/L 사이로 나타났다.

Keywords

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