Sensory analysis of malt

Abstract

Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.