Detecting thiamine in beer
Aims: To ascertain whether thiamine HCl could be detected in beer using a double-blind triangular taste test. Methods: Three 100 ml samples of beer to which 10 or 0 mg of thiamine were added were presented in counterbalanced order to 49 volunteers. Subjects consumed and rated each sample separately for taste and appearance and chose which beer was different. Results: Thiamine-enriched beer could not be reliably distinguished from normal beer. However, a significant perceptual taste difference was found, with participants rating thiamine-fortified beer as more bitter than normal beer. Conclusions: Thiamine was found to alter the perception of bitterness of beer, but thiamine-fortified beer could not be reliably distinguished from normal beer.
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|Item Type:||Journal Article|
|Additional Information:||The contents of this paper can be freely accessed online via the journal's web page (see hypertext link).|
|Divisions:||Current > QUT Faculties and Divisions > Faculty of Health
Current > Institutes > Institute of Health and Biomedical Innovation
|Copyright Owner:||Copyright 2003 Oxford University Press|
|Deposited On:||25 Oct 2005 00:00|
|Last Modified:||22 Jan 2015 01:54|
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