General standardization trends and prospects for objective evaluation of organoleptic properties of beer and beer beverages Tretyak Lyudmila1,*, Rebezov Maksim2,3,4,, Kenijz Nadezhda5, Khayrullin Mars6, Babaeva Maria6, Zhukovskaya Svetlana6, Ponomarev Evgeny6, Goncharov Andrey6, Gagauz Valentina1 1Orenburg State University, Orenburg, RussiaRussian Federation 2V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, RussiaRussian Federation 3Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, RussiaRussian Federation 4Russian State Agrarian Correspondence University, Balashikha, RussiaRussian Federation 5Kuban State Agrarian University, Krasnodar, RussiaRussian Federation 6K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RussiaRussian Federation *Corresponding Author E-mail: tretyak_ln@inbox.ru
Online published on 14 June, 2022. Abstract This article describes general trends and problems of standardization of alcohol products. It specifies the requirements for standardization of fermentation by-products (FPB) in comparison with strong alcoholic beverages. The work focuses on the lack of standards for the content of fermentation by-products in beer and beer beverages, limiting the development of methods for their quantitative determination. The necessity of objective estimation of organoleptic properties of beer and beer drinks on the basis of determination of the ratio of actual concentration of fermentation by-products with concentrations determining the “recognition threshold” of the main taste-defining substances of the component composition of the finished product has been justified. The results of approbation of standardized chromatographic methods of assessment of toxicity and authenticity of strong drinks in terms of determining the actual content of the main components of fermentation by-products in beer and beer beverages are presented. Perspectives of application of individual author's methods are outlined. The application of dose estimation of taste and aromatic bouquet of ready beverage on the basis of gas chromatographic method of analysis is substantiated. Top Keywords Assessment of Taste and Aroma, Beer, Organoleptic Analysis, Taste and Aroma. Top |