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Babaeva, Maria
- General Standardization Trends and Prospects for Objective Evaluation of Organoleptic Properties of Beer and Beer Beverages
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Authors
Lyudmila Tretyak
1,
Maksim Rebezov
2,
Nadezhda Kenijz
3,
Mars Khayrullin
4,
Maria Babaeva
4,
Svetlana Zhukovskaya
4,
Evgeny Ponomarev
4,
Andrey Goncharov
5,
Valentina Gagauz
1
Affiliations
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
Source
Research Journal of Pharmacy and Technology, Vol 15, No 3 (2022), Pagination: 1323-1329Abstract
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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