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Related Experiment Videos

Detecting thiamine in beer.

Phillip S Stacey1, Karen A Sullivan

  • 1School of Psychology and Counselling, Queensland University of Technology, Beams Road, Carseldine, Queensland 4032, Australia.

Alcohol and Alcoholism (Oxford, Oxfordshire)
|June 20, 2003
PubMed
Summary
This summary is machine-generated.

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This study found that while thiamine (vitamin B1) fortification altered beer

Area of Science:

  • Food Science
  • Sensory Analysis
  • Nutritional Biochemistry

Background:

  • Thiamine (vitamin B1) is essential for human health.
  • Understanding the sensory impact of vitamin fortification in beverages is crucial for product development.

Purpose of the Study:

  • To determine if thiamine hydrochloride (HCl) fortification in beer is detectable via sensory evaluation.
  • To assess the impact of thiamine on the taste and appearance of beer.

Main Methods:

  • A double-blind, triangular taste test was employed.
  • 49 volunteers evaluated 100 ml beer samples with 0 mg or 10 mg thiamine HCl.
  • Participants rated taste and appearance and identified the different sample.

Main Results:

Related Experiment Videos

  • Thiamine-fortified beer was not reliably distinguishable from regular beer by participants.
  • A significant difference in perceived taste was noted, with thiamine-fortified beer rated as more bitter.
  • No significant difference in appearance was detected.

Conclusions:

  • Thiamine fortification influences the perception of bitterness in beer.
  • Despite sensory changes, thiamine-fortified beer cannot be consistently identified in a blind taste test.
  • Further research may explore optimal fortification levels to minimize sensory impact.