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Perfil sensorial e composição físico-química de cervejas provenientes de dois segmentos do mercado brasileiro Sensorial and physical-chemical evaluation of beers deriving from two segments of Brazilian market

By F.B. Araújo, P.H.A. Silva and V.P.R. Minim

Abstract

Foram estudadas seis marcas de cervejas produzidas no Brasil, das quais as marcas 1, 2, 3 e 4 foram provenientes de microcervejarias e as 5 e 6 são líderes do mercado nacional, com o objetivo de avaliar sua qualidade pelas características físico-químicas e sensoriais. A marca 1 constituiu cerveja "ale", tipo Trigo; a 2, cerveja "lager", tipo Amber; e as demais foram cervejas "lager", tipo Pilsen. As marcas 1 e 2 apresentaram concentrações mais elevadas de ácidos voláteis e foram as que evidenciaram maior intensidade do gosto amargo. Observou-se que as marcas provenientes de microcervejarias foram as que apresentaram maior intensidade dos atributos sensoriais, devendo-se ressaltar que as marcas 1 e 2 foram as que apresentaram cor, aroma de levedura, aroma de fruta, aroma de papelão, sabor oxidado, gosto doce e aroma de diacetil mais intensos. As marcas que apresentaram, mediante análise físico-química, maior concentração de acetato de etila foram as que tiveram aroma de fruta perceptível pela equipe sensorial, não sendo este atributo detectado nas marcas 3, 4, 5 e 6. O aroma de solvente não foi detectado em nenhuma das marcas avaliadas, o que indica que a concentração de álcoois superiores estava abaixo do limiar sensorial de detecção. As marcas 3, 4 e 5 foram utilizadas para avaliar a aceitação do produto, não tendo sido verificada diferença significativa (p > 0,05) entre elas, que se situaram entre os termos hedônicos "gostei muito" e "gostei ligeiramente", o que contraria o esperado, já que as microcervejarias objetivam uma cerveja diferenciada e de maior atração para o consumidor.<br>Six brands of beer produced in Brazil, of which brands 1, 2, 3 and 4 derived from small brewery and brands 5 and 6 were leaders of the national market, were studied to evaluate their quality through physical-chemical and sensorial characteristics. Brand 1 constitutes the "ale" Wheat type and brand 2 the "lager" Amber type. The other brands were "lager" Pilsen type. Brands 1 and 2 presented high volatile acidity, and were also identified by the Quantitative Descriptive Analysis as presenting the greatest intensity of bitter flavor. It was observed that the brands deriving from small brewery presented larger intensity of sensorial attributes, so that brands 1 and 2 presented color, yeast aroma, fruit aroma, cardboard aroma, oxidized flavor, sweet taste and more intense diacetyl aroma. The brands that presented, through the chemico-physical analysis, higher concentration of ethyl acetate were the ones that had fruit aroma perceptible by the sensorial team, not being this attribute detected in brands 3, 4, 5 and 6. Solvent aroma was not detected in any of the appraised brands, suggesting that the concentration higher alcohols is below the sensorial threshold of detection. Brands 3, 4 and 5 were used to evaluate the acceptance of the product, with no significant difference (p > 0.05) among the brands, which were ranked among the hedonic terms "I liked it very much" and "I liked it slightly", which contradicts the expected, since small breweries aim a differentiated beer with greater attraction for the consumer

Topics: cerveja, microcervejaria, aceitação, qualidade, microbrewery, beer, sensory evaluation, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, Technology (General), T1-995
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Year: 2003
DOI identifier: 10.1590/S0101-20612003000200004
OAI identifier: oai:doaj.org/article:b96ec2fc1aef4fd59bb3b5db01b2391a
Journal:
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