Research Journal of Pharmacy and Technology

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General Standardization Trends and Prospects for Objective Evaluation of Organoleptic Properties of Beer and Beer Beverages


Affiliations
1 Orenburg State University, Orenburg,, Russian Federation
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, Russian Federation
3 Kuban State Agrarian University, Krasnodar,, Russian Federation
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, Russian Federation
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
     

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This article describes general trends and problems of standardization of alcohol products. It specifies the requirements for standardization of fermentation by-products (FPB) in comparison with strong alcoholic beverages. The work focuses on the lack of standards for the content of fermentation by-products in beer and beer beverages, limiting the development of methods for their quantitative determination. The necessity of objective estimation of organoleptic properties of beer and beer drinks on the basis of determination of the ratio of actual concentration of fermentation by-products with concentrations determining the "recognition threshold" of the main taste-defining substances of the component composition of the finished product has been justified. The results of approbation of standardized chromatographic methods of assessment of toxicity and authenticity of strong drinks in terms of determining the actual content of the main components of fermentation by-products in beer and beer beverages are presented. Perspectives of application of individual author's methods are outlined. The application of dose estimation of taste and aromatic bouquet of ready beverage on the basis of gas chromatographic method of analysis is substantiated.

Keywords

Assessment of Taste and Aroma, Beer, Organoleptic Analysis, Taste and Aroma.
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  • General Standardization Trends and Prospects for Objective Evaluation of Organoleptic Properties of Beer and Beer Beverages

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Authors

Lyudmila Tretyak
Orenburg State University, Orenburg,, Russian Federation
Maksim Rebezov
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, Russian Federation
Nadezhda Kenijz
Kuban State Agrarian University, Krasnodar,, Russian Federation
Mars Khayrullin
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, Russian Federation
Maria Babaeva
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, Russian Federation
Svetlana Zhukovskaya
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, Russian Federation
Evgeny Ponomarev
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, Russian Federation
Andrey Goncharov
K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
Valentina Gagauz
Orenburg State University, Orenburg,, Russian Federation

Abstract


This article describes general trends and problems of standardization of alcohol products. It specifies the requirements for standardization of fermentation by-products (FPB) in comparison with strong alcoholic beverages. The work focuses on the lack of standards for the content of fermentation by-products in beer and beer beverages, limiting the development of methods for their quantitative determination. The necessity of objective estimation of organoleptic properties of beer and beer drinks on the basis of determination of the ratio of actual concentration of fermentation by-products with concentrations determining the "recognition threshold" of the main taste-defining substances of the component composition of the finished product has been justified. The results of approbation of standardized chromatographic methods of assessment of toxicity and authenticity of strong drinks in terms of determining the actual content of the main components of fermentation by-products in beer and beer beverages are presented. Perspectives of application of individual author's methods are outlined. The application of dose estimation of taste and aromatic bouquet of ready beverage on the basis of gas chromatographic method of analysis is substantiated.

Keywords


Assessment of Taste and Aroma, Beer, Organoleptic Analysis, Taste and Aroma.

References