Analiza preferencji konsumentów wobec piw oraz sterowanie smakiem gorzkim piw chmielonych

Abstract

In this study, the preferences of consumers about various types of beers were analyzed, with particular emphasis on the acceptance of the bitter characteristics, and the prognosis of the bitter taste of the bitter ingredients by the pharmacophore method. The compounds contained in hop extracts such as humulones and isohumulones, causing a bitter taste, which is why it was important to determine their individual characteristics of bitterness. For this purpose, Simple Pharmacophore Model (SPM) was used. This method makes it possible to control the process of isomerization of humulons which allows for modification of the organoleptic characteristics of beers. In the survey research influence of sociodemographic characteristics on the knowledge and opinion of consumers about the bitter taste in beers was analyzed. Surveys have shown that consumers mainly, medium-bitter or strong-bitter beers. The statistical analysis shows that age was the most important factor influencing the knowledge of the respondents in terms of the knowledge of the term IBU (International Bitterness Units).(original abstract)