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.

中文翻译：

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精酿啤酒与工业啤酒：化学和感官差异

目的

本文的目的是确定精酿啤酒和工业/或商业啤酒之间的化学和感官差异。如今啤酒市场蓬勃发展，消费者正在寻找新的、更健康的产品。

设计/方法论/方法

在这里，对商业和精酿啤酒进行化学分析和感官评估。化学分析包括 pH、苦味、颜色、总多酚含量和抗氧化活性。同样，经过培训的小组成员评估了 40 个感官描述词，包括视觉、嗅觉和味觉属性。此外，还测试了电子鼻 (e-nose)，以确定其根据挥发物特征区分啤酒类型和/或风格的适用性。

发现

与商业啤酒相比，精酿啤酒具有更高的颜色、苦味和抗氧化活性。感官描述显示精酿啤酒与视觉、嗅觉和味觉描述的最高分相关。来自电子鼻的数据解释了所分析啤酒中 97% 的挥发性化合物总变异性，表明该设备适用于区分啤酒类型。

原创性/价值

结果对于精酿啤酒厂经理的营销和销售技巧设计很有意义。此外，电子鼻等廉价且易于管理的设备是监测啤酒质量的宝贵工具。