Detecting thiamine in beer

Stacey, Phillip S. & Sullivan, Karen A. (2003) Detecting thiamine in beer. Alcohol and Alcoholism, 38(4), pp. 376-380.

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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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2 citations in Web of Science®

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ID Code: 2011
Item Type: Journal Article
Refereed: Yes
Additional Information: The contents of this paper can be freely accessed online via the journal's web page (see hypertext link).
DOI: 10.1093/alcalc/agg093
ISSN: 0735-0414
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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