8酒花感官特性-从球果到啤酒-聂聪.pptVIP

Sensory characterization of hops from cones to beer酒花的感官特性-从球果到啤酒;The elements of this talk -报告要点;The language of hop/beer aroma and taste酒花/啤酒香味及口味的术语;The language of hop/beer aroma and taste酒花/啤酒香味及口味的术语;Let’s start with aroma in raw hops让我们从原酒花的香味开始;Raw hop aroma language-生酒花香味术语;Hops characterization – trained panel results酒花特性描述—专业小组结果;Hops characterization – trained panel results酒花特性描述—专业小组结果;Hierarchal cluster analysis层次聚类分析;Hops characterization酒花特性描述;Hops characterization酒花特性描述;Groupings have strong and weak aromas香味较强和较弱的描述语组合;Profiles/Groups are same year-to-year轮廓/词组年年相同;;;Let’s move on to beer 让我们来转向啤酒;Admiral;Admiral;Survey details 调查细节 1. 如何使用，或使用过，这个品种（可多选）?;Demographics of respondents (n=201)结果统计（n=201） ;Response rate（回应率）;Cluster analysis yields 4 groups聚类分析生成4组;PCA of responses – D1 vs. D2对回应的聚类分析—D1 vs D2;;PCA of responses – D1 vs. D3对回应的聚类分析—D1 vs D3;Bitterness 苦味Is iso-cohumulone important?异合葎草酮重要吗？;Hop acid analogues-酒花酸类似物;;Difference tests – Triangle tests (10, 15, 20, 25 ppm)差异试验—三角试验（10,15,20,25 ppm）;Temporal and Descriptive Comparisons时间与描述的对照;Average Intensity Over Entire Panel14 panelists, 5 independent reps.整个小组得到的平均强度14个小组成员，5个独立代表;Comparison of panelist for one T-I attributeAveraged across 5 reps, No significant diff.小组成员间关于T-I特性的对照5位代表的平均值，无显著差异;Conclusions from equi-bitter T-I work等苦味值T-I试验结论;Free Choice Profiling – Descriptive Analysis自由选择剖析法—描述性分析;+20 ppm, Treatment Significance (p0.001) ;+20 ppm，处理后差异显著（p0.001）;Hop oxidation products contribute to bitterness酒花氧化产物增强苦味;a and b acid oxidation a酸和b 酸的氧化;0.661;Lagers 拉格 Amber-Reds 琥珀-红啤 4 Pale Ales 淡色爱尔 IPAs 印度淡色爱尔;;Example: Amber-Red 2例：琥珀-红啤 2;41%;Thank you