Lyudmila Tretyak, Maksim Rebezov, Nadezhda Kenijz, Mars Khayrullin, Maria Babaeva, Svetlana Zhukovskaya, Evgeny Ponomarev, Andrey Goncharov, Valentina Gagauz
Lyudmila Tretyak1*, Maksim Rebezov2,3,4, Nadezhda Kenijz5, Mars Khayrullin6, Maria Babaeva6, Svetlana Zhukovskaya6, Evgeny Ponomarev6, Andrey Goncharov6, Valentina Gagauz1
1Orenburg State University, Orenburg, Russian Federation.
2V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation.
3Prokhorov General Physics Institute of the Russian Academy of Science, Moscow, Russian Federation.
4Russian State Agrarian Correspondence University, Balashikha, Russian Federation.
5Kuban State Agrarian University, Krasnodar, Russian Federation.
6K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation.
Volume - 15,
Issue - 3,
Year - 2022
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.
Cite this article:
Lyudmila Tretyak, Maksim Rebezov, Nadezhda Kenijz, Mars Khayrullin, Maria Babaeva, Svetlana Zhukovskaya, Evgeny Ponomarev, Andrey Goncharov, Valentina Gagauz. General Standardization Trends and Prospects for Objective Evaluation of Organoleptic properties of Beer and Beer Beverages. Research Journal of Pharmacy and Technology. 2022; 15(3):1323-9. doi: 10.52711/0974-360X.2022.00221
Lyudmila Tretyak, Maksim Rebezov, Nadezhda Kenijz, Mars Khayrullin, Maria Babaeva, Svetlana Zhukovskaya, Evgeny Ponomarev, Andrey Goncharov, Valentina Gagauz. General Standardization Trends and Prospects for Objective Evaluation of Organoleptic properties of Beer and Beer Beverages. Research Journal of Pharmacy and Technology. 2022; 15(3):1323-9. doi: 10.52711/0974-360X.2022.00221 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2022-15-3-64
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