Abstract: Sensory attributes of beer are directly linked to perceived foam–related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of sensory descriptors in beer using the physical measurements of color and foam-related parameters. A robotic pourer (RoboBEER), was used to obtain 15 color and foam-related parameters from 22 different commercial beer samples. A sensory session using quantitative descriptive analysis (QDA®) with trained panelists was conducted to assess the intensity of 10 beer descriptors. Results showed that the principal component analysis explained 64% of data variability with correlations found between foam-related...
Traditional sensory tests rely on conscious and self-reported responses from participants. The integ...
Quality assessment of food products and beverages might be performed by the human senses of smell, t...
Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical...
Abstract: Sensory attributes of beer are directly linked to perceived foam–related parameters and be...
Sensory attributes of beer are directly linked to perceived foam–related parameters and beer color. ...
Foam-related parameters greatly influence other sensory attributes of beer such as aromas, flavors a...
Artificial neural networks (ANN) have become popular for optimization and prediction of parameters i...
Artificial neural networks (ANN) have become popular for optimization and prediction of parameters i...
BACKGROUND: Beer quality is mainly defined by its colour, foamability and foam stability, which are ...
Increasing beer quality demands from consumers have put pressure on brewers to target specific steps...
Beer quality is a difficult concept to describe and assess by physicochemical and sensory analysis d...
The development of digital tools based on artificial intelligence can produce affordable and accurat...
Foam-related parameters are associated with beer quality and dependent, among others, on the protein...
Foam-related parameters are associated with beer quality and dependent, among others, on the protein...
Producción CientíficaSensory evaluation is the application of knowledge and skills derived from seve...
Traditional sensory tests rely on conscious and self-reported responses from participants. The integ...
Quality assessment of food products and beverages might be performed by the human senses of smell, t...
Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical...
Abstract: Sensory attributes of beer are directly linked to perceived foam–related parameters and be...
Sensory attributes of beer are directly linked to perceived foam–related parameters and beer color. ...
Foam-related parameters greatly influence other sensory attributes of beer such as aromas, flavors a...
Artificial neural networks (ANN) have become popular for optimization and prediction of parameters i...
Artificial neural networks (ANN) have become popular for optimization and prediction of parameters i...
BACKGROUND: Beer quality is mainly defined by its colour, foamability and foam stability, which are ...
Increasing beer quality demands from consumers have put pressure on brewers to target specific steps...
Beer quality is a difficult concept to describe and assess by physicochemical and sensory analysis d...
The development of digital tools based on artificial intelligence can produce affordable and accurat...
Foam-related parameters are associated with beer quality and dependent, among others, on the protein...
Foam-related parameters are associated with beer quality and dependent, among others, on the protein...
Producción CientíficaSensory evaluation is the application of knowledge and skills derived from seve...
Traditional sensory tests rely on conscious and self-reported responses from participants. The integ...
Quality assessment of food products and beverages might be performed by the human senses of smell, t...
Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical...