The Thresholds of Nine Organic Acids in Control and Degassed Light Beer
The individual and group thresholds of nine organic acids were measured in control and degassed beer using the ASTM method 679 protocol. The results show that the group threshold of malic acid in control beer had the highest value in the 9 organic acids, followed by fumaric acid, lactic acid, citric acid, pyruvic acid, succinic acid, acetic acid, oxalic acid and tartaric acid in rank. The panelists have relative small differences in taste of malic acid, succinic acid, fumaric acid, oxalic acid and citric acid in the control beer, and the great discrepancy in mouth -feel of tartaric acid, acetic acid, pyruvic acid and lactic acid. The group thresholds of nine organic acids in degassed beer followed by pyruvic acid, lactic acid, acetic acid, fumaric acid, succinic acid, malic acid, tartaric acid, oxalic acid and citric acid in rank. The panelists have relative small differences in taste of citric acid, malic acid and lactic acid, and the great discrepancy in mouth -feel of pyruvic acid, oxalic acid, tartaric acid, fumaric acid, succinic acid and acetic acid. Besides, we have found significant difference in the group thresholds of nine organic acids between degassed and control beers. Triprotic acid has more significant difference than other acids, and monoprotic acid was the smallest among these acids, while binary acid lie in the middle.
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