METHOD FOR IN SITU OBJECTIVE DETERMINATION OF THE INTENSITY OF THE OLD TASTE OF BEER

摘要

The invention relates to a method for in situ objective determination of the intensity of the old taste of beer, in which by means of reflectometric analysis which takes place for a period of 3 to 5 minutes, is determined the apparent sum of furan-2-carbaldehydes, in particular 5-(hydroxymethyl)furan-2-carbaldehyde and furan-2-carbaldehyde in a beer sample, and a control sample consisting of an aqueous solution of 5-(hydroxymethyl)furan-2-carbaldehyde at a concentration of 1 to 60 mg/l, and during subsequent processing of the reflectometric response thus obtained by a specific algorithm or algorithms, the stale flavor intensity of beer is quantified on the numerical scale 0-4, in exceptional cases it cannot be excluded that the value is higher than 4. The method quantification limit is 1.0, its uncertainty is 0.5.