Sensory Evaluation and Physicochemical Analysis of Beers with Old Sardinian Wheats
Source abstract
Abstract
The aim of the present study was to evaluate the acceptability, sensory profile, and physicochemical properties of craft beers produced with unmalted old Sardinian durum (Trigu Murru, Trigu Moru) and soft (Tricu Cossu, Trigu Denti de Cani) wheat varieties. Chemical analysis, by GC-MS, and sensory analysis conducted through a Check-All-That-Apply (CATA) questionnaire, modified Quantitative Descriptive Analysis (QDA), and an acceptability test were performed. The beer brewed with Tricu Cossu received the highest overall liking, characterized by pronounced honey aroma, sweet taste, and cereal notes, supported by a balanced volatile composition. Trigu Denti de Cani also achieved high acceptability, with a profile combining honey and cereal notes, moderate bitterness, and a clean finish. Trigu Murru presented intense cereal and honey notes but was penalized by lower scores in other sensory dimensions, leading to reduced consumer acceptance. Trigu Moru exhibited the lowest liking, dominated by bitter and astringent sensations, though potentially appealing to consumers seeking robust and intense flavor profiles. Multivariate analysis confirmed these sensory-based distinctions, linking each wheat variety to a specific volatile pattern and sensory identity. The multivariate analysis performed on the volatile compounds detected confirmed the differences found with the sensory analysis.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Horticultural and Viticultural Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Porto Conte Ricerche Srl., S.P. 55 Km 8,400 Località Tramariglio, 07041 Alghero, Italy
Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Trav. La Crucca 3, 07100 Sassari, Italy
Funding
“Sardegna FESR 2014/2020-Asse Prioritario I, Ricerca Scientifica, Sviluppo Tecnologico e Innovazione”
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