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Article
Publication date: 14 June 2021

Alicia Rosales, M. Inmaculada Talaverano, Jesús Lozano, Carlos Sánchez-Vicente, Óscar Santamaría, Carlos García-Latorre and Sara Rodrigo

The aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers…

Abstract

Purpose

The aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers are in the search of new and healthier products.

Design/smethodology/approach

Here, commercial and craft beers were chemically analyzed and sensory evaluated. Chemical analysis included pH, bitterness, color, total polyphenol content and antioxidant activity. Likewise, 40 sensory descriptors were evaluated by trained panelists, including visual, olfactory and gustatory attributes. In addition, an electronic nose (e-nose) was tested to determine its suitability to discriminate beer type and/or style according to their volatiles profile.

Findings

Craft beers presented higher values of color, bitterness and antioxidant activity when compared to commercial beers. Sensory descriptors showed craft beers to be associated with the highest scores in visual, olfactory and gustatory descriptors. Data from e-nose explained 97% of the total variability of the volatile compounds in the analyzed beers, indicating the suitability of this device to discriminate beer types.

Originality/value

Results are of interest for design of marketing and selling techniques for craft brewery managers. In addition, cheap and easy-managing device as e-nose resulted in a valuable tool to monitoring beer quality.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

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