Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that through repeated exposure to wines, sensory information is stored by experts as prototypes. The goal of this study was to further explore this issue using beers. We tested the ability of beer consumers to correctly categorize beers from two...

Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. ...

BACKGROUND Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten. Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs. Accurate measurement of trace hordeins by ELISA is problematic. METHODS We have compared hordein levels in sixty beers, by sandwich ELISA, with the level determined u...

BACKGROUND To compare the prevalence of potentially inappropriate medications (PIMs) using the 2012 and 2003 Beers Criteria in frail older patients receiving home health care services (HHS), and to explore the correlates of PIMs based on the 2012 Beers criteria. MATERIALS AND METHODS A total of 145 older patients (mean age, 80.9 ± 7.6 years) with Barthel scale ≤ 60 receiving regular HHS from ...

Previous work showed that trained assessors are better at discriminating and describing familiar chemico-sensorial stimuli than novices. In this study, we evaluated whether this superiority holds true for new stimuli. We first trained a group of subjects to characterize beer flavors over a two year period. After training was accomplished, we compared the performance of these trained assessors w...

Bubble nucleation is a phenomenon observed in many different physical situations from decompression sickness (DCS) to champagne research. It is of vital importance to the formation of a creamy head that is distinctive to stout beers. As stouts contain a lower quantity of dissolved carbon dioxide than other beers, nitrogen is also dissolved in the beer. This is necessary to produce the smaller b...

Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers' willingness to drink alcohol-reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine ...

For a long time, beer staling has been a prime concern in brewery research. Yet, to improve flavor stability, better knowledge of all chemicals involved is still needed. From our aroma extract dilu-tion analyses (AEDA) applied to naturally aged lager beers emerged an old-beer-like odorant at RICP-SIL 5 CB = 1532 and RIFFAP = 2809, with a FD value close to that of trans-2-nonenal (the well-known...

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

Automated head-space solid-phase microextraction (HS-SPME)-based sampling procedure, coupled to gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), was developed and employed for obtaining of fingerprints (GC profiles) of beer volatiles. In total, 265 speciality beer samples were collected over a 1-year period with the aim to distinguish, based on analytical (profiling) data, (i) th...