Trng i hc M tp.

H Ch Minh

TRNG I HC M TP.HCM
KHOA CNG NGH SINH HC

ti

CC THUT NG NH GI CM QUAN SN PHM BIA

GVHD:Nguyn Th Thu H Nhm thc hin: Nguyn B Qunh 0953010573 Lng Th M 0953010399 Hong Th Phng 0953010543 ng Th Dim Linh 0953010332 L M Kiu 0953012306 Mai Hong Phng 0953010531 H i Hi 0953012165 Nguyn nh Huy 0953012511 Trng Anh Phi 0953012265 ng Hong M Trn 0953012776 Nguyn Trng An 0953012003

Chuyn ngnh: CNG NGH THC PHM

Trang1

Trng i hc M tp. H Ch Minh

Mc Lc
I. II. Khi nim v nh gi cm quan Cc khi nim trong nh gi cm quan bia 1. Hu v(after-flavor; after-taste) 2. Mu phiu nh gi(answer form) 3. Thnh vin nh gi(Assessor) 4. S cn bng xut hin mu(Balanced presentation) 5. Thnh kin (Bias) 6. Mi l (Off-flavor) Khu gic v vai tr ca khu gic trong qu trnh cm nhn cht lng 1. Khu gic v vai tr ca khu gic trong qu trnh cm nhn cht lng 2. Cc tiu chun dng trong cm quan bia Gii thiu vng trn hng bia 1. Vng trn hng bia 2. Cc thnh phn hng trong bia

III.

IV.

3. Cc thnh phn hng ch yu : (>2 FU) (FU : Flavour unit) 4. Cc thnh phn hng quan trng th hai (0,5-2 FU) 5. Cc thnh phn hng quan trng th ba (0,1-0,5 FU) 6. Cc thnh phn hng nn (,0,1 FU)

Chuyn ngnh: CNG NGH THC PHM

Trang2

Trng i hc M tp. H Ch Minh

I. Khi nim v nh gi cm quan

C rt nhiu nh ngha v cch m t khc nhau v khi nim nh gi cm quan sn phm: Phng php khoa hc c s dng gi ln, o c, phn tch v gii thch cm gic i vi cc sn phm vn c nhn bit thng qua cc gic quan: th gic, khu gic, xc gic, v gic v thnh gic. (Stone & Sidel, 1993). Hoc Phn tch cm quan l k thut s dng cc c quan cm gic ca con ngi tm hiu, m t v nh lng cc tnh cht cm gic ca mt sn phm thc phm nh: mu sc, hnh thi, mi v v cu trc

II. Cc thut ng trong cm quan bia

Chuyn ngnh: CNG NGH THC PHM Trang3

Trng i hc M tp. H Ch Minh

1. Hu v (after-flavor; after-taste): cm nhn v mi hoc v c c sau khi s dng sn phm v c cm nhn khc khi sn phm vn ang cn trong ming. 2. Mu phiu nh gi (answer form): L cc cu hi v cc biu cho im c pht cho mi thnh vin nh gi ghi chp. 3. Thnh vin nh gi (Assessor): L ngi bt k c tham gia vo qu trnh nh gi cm quan v c cung cp s liu. Cc t ng ngha: ngi th, ngi tham gia nh gi cm quan. 4. S cn bng xut hin mu (Balanced presentation): S ln mi mu xut hin tng v tr trong ton b bui th cm quan phi bng nha. 5. Thnh kin(Bias): Mt h thng li c th gy nh hng n cc kt qu hoc c nh hng i vi s nh gi. 6. Mi l (Off-flavor):Mi hng khng in hnh (mi hng do thc phm b h hng hoc nhim tp. III. Khu gic v vai tr ca khu gic trong qu trnh cm nhn cht lng Ngng cm nhn C ch cm nhn cc tnh cht cm quan ca sn phm l thng qua cc gic quan vi nguyn l nh sau: Ngun kch thch l cc hp cht (mi, v), nh sng, m thanh, nhit , s tip xc vi cc c quan th cm ca c gic quan (ch yu l c t bi b mt). Sau , nng lng ban u ca cc kch thch s tc ng vo mt phn t c trng gi l im nhn. Ti im nhn thng tin s c khuych i v truyn i n no. Cc t bo cm nhn cn c nhim v nhn din bn cht kch thch (v, mi hng, .) v cng ca kch thch. i vi sn phm bia, vic nh gi cm quan c rt nhiu yu t nh: hng, v... Tuy nhin trong bi vit ny ti ch cp n nh gi cm quan hng bia.

1. Khu gic v vai tr ca khu gic trong qu trnh cm nhn cht lng
nh ngha

Chuyn ngnh: CNG NGH THC PHM

Trang4

Trng i hc M tp. H Ch Minh

Khu gic l mt c quan rt quan trng trong vic nh gi cm quan cht lng sn phm c s dng nh gi hng, mi ca sn phm.

Ngun kch thch: cc hp cht ho hc C hai l thuyt v ngun kch thch to ra mi hng Thuyt ha hc cho rng: cc loi cc phn t bay hi hu c hoc v c l ngun
kch thch s tc ng ln cc t bo thn kinh ca mng nhy mi da trn hnh dng, cu trc phn t ca chng. Trong hai triu cht hu c, th 400.000 cht c mi nhiu hoc t. Theo nh ha hc hu c Amoore (1962), ca trng i hc Oxford nghin cu hng trm loi hng v a ti kt lun c 7 mi s cp: 1. Mi bng phin (long no) 2. Mi x hng (pentadecanolacton) 3. Mi hoa thm (phenylmetyletylcacbinol) 4. Mi bc h (mentol) 5. Mi ete (dicloetylen) 6. Mi cay hng (axit formic) 7. Mi thi (butylmecarptan) T by mi c bn ny trn theo cc t l nht nh c th thu c hng thm bt k. Theo thuyt ny, cc cht c mi bng phin u c hnh cu hoc gn cu. Mi te c hnh gy, mi bc h c hnh ci chm.

Thuyt l hc cho rng: nguyn nhn mi khng phi do hnh dng ca phn t m
do kh nng pht sng in t ca chng. Theo thuyt ny th cm gic c mi khng nht thit phn t c mi phi tip xc vi cc b phn cm bin ca t bo. Cc phn t khi dao ng s pht ra sng in t ging nh mt my pht tia hng ngoi. Cc t bo thn kinh s l my thu v no s phn tch a ra thng tin. L thuyt ha hc v l hc v mi b sung ln nhau. C th coi cc phn t c hnh dng ging nhau (tng t v cu to) s c dao ng nh nhau.

Chuyn ngnh: CNG NGH THC PHM

Trang5

Trng i hc M tp. H Ch Minh

C quan cm th v c ch: mi. Mi c kh nng cm nhn mi ca cc cht bay hi

c nng rt thp 107 n 1017 phn t/ml khng kh. Cc phn t cht bay hi sau khi vo mi c ha tan trong cc cht lng ca nim dch mi. Sau tc ng ln nhng c quan th cm nm trn cc lng mao ca mng nhy khu gic.

- Mt s nguyn tc khi cm nhn mi v hng:

Trong qu trnh nh gi cm quan cm gic nhn c bng ng ngi trc tip gi l mi, nu cc cht mi c truyn qua ming ri mi ln mi (cm nhn c sau khi n v ung) c gi l hng. + Khi th bnh thng, tc dng kh qua mi khong 1m/s vi lu lng khong 100 m/s. Khi th mnh tc 10 m/s s gip cho nhn bit mi tt hn. Cn ch khi nh gi cm quan v mi, mu th cn c cha trong dng c c cng hnh dng, kch thc. Th tch khng kh trn b mt thong phi nh nhau.

Chuyn ngnh: CNG NGH THC PHM

Trang6

Trng i hc M tp. H Ch Minh

+ Khi ngi mi phi cch sn phm mt khong cch nht nh v nh nhau i vi cc mu + Trong khi nh gi i khi nh gi chung cm gic mi v.

2. Cc tiu chun dng trong cm quan bia

1. bt: Nh, u, trng, xp. Bt bn, thi gian tn ti di 2. trong, mu sc: Trong sut, mu sc t vng rm n vng nht 3. Hng (mi): D chu, khng c cc mi l 4. V: Hi ho, d chu, khng c v l

IV. Gii thiu vng trn hng bia

Cc loi hng trong bia bao gm 800 trm mi hng chia lm mi bn nhm. Da trn danh sch hng ny, ngi ta xy dng nn mt vng trn hng c phn b v chi tit cc mi hng cu thnh nn hng sn phm bia.

1. Vng trn hng bia

Nm 1970, vng trn hng bia c chp nhn bi Hip hi ung Chu u (EBC), Hip hi nh Ho hc ung M (ASBC), Hi lin hip ung ca M (MBAA). Vng trn hng a ra s phn loi hng da vo s m t tn gi v cc nhm tng t vi 14 hng.(VD v s m t tn cc ng ng phenol th gm c 5 nhn din sau: tarry (ging nh nha), bakelit (nha tng hp, carbolic (phenol ), clophenol (C6H5ClO), iodoform (CHI3). Cc tn hng ca chng u ph hp vi t in ca Hip hi ung Chu u. Vng trn hng bao gm tng s 46 bc hng u tin- chng hn nh mi hoa qu, mi dung mi, mi kim loi. Mt loi bc th hai ph v bc loi bc th nht s m t 76 hng c trng c tm thy trong bia. Mt i to c o to v vic th hng bia nn c th xc nh xp x 100 cc loi hng. Hn mt na loi hng y c tm thy trong bia; cn li thng m t cc loi hng tm ra qu trnh b hng hoc nhng c im c trng trong bia.

2. Cc thnh phn hng trong bia

Chuyn ngnh: CNG NGH THC PHM

Trang7

Trng i hc M tp. H Ch Minh

Hng v c bit ca bia phn ln l t hoa hublng (phin m t tng Php). Hoa hublng thuc h Gai mo Cannabinaceae, cy Humulus lupulus L. trc kia l mt loi dy leo hoang di, dn dn c trng cc nc n i m thp u chu, chu cng nh M chu. nc ta nhng nm sau ny, v nhu cu trnh nhp cng, cng c th trng th nghim Mc Chu, H Bc, Lt. Ch c hoa ci c dng v tng i thm hn hoa c. Ngoi nhng thnh phn chnh (%) : protein (55), nha (19), cellulot (13), hoa cn cha tannin (3), tinh du (0,4), tro (7,5) v nc (12,5). Lc u hoa c dng ch thm hng v cho bia. Dn dn, ngi ta nhn thy hoa hublng cn c tnh cht n nh nc hm ng thi n cn c tc dng gi nng v lp bt. V ng ca bia l do nhng ha cht humulon, lupulon trong hoa hublng m ra. Humulon thm hn cht lupulon, ngoi ra n cn c tnh cht tr khun, c bit khun ht k (sarcine) trong bia. u chu, hoa hublng c xem nh cy thuc a tr : b dng, khai v, st trng. V c tc dng tt ln cc ng tiu ha , n c dng cha tr cc bnh bing n, rut mt trng lc, thn kinh d dy (1). Cy sn st H. japonicus Sieb. et Zucc. cng h vi H. lupulus, mc hoang di khp ni nc ta, cng c ly l ti hay l kh sc ung kht nc hay cha l, st, nhng khng c lng tit thm nn khng c dng ch bin ru bia, thng ch cho tru b

Cy Hublong mc hoang

Nh thy, nhng cht humulon, lupilon trong hoa bng c nh hng ln ln hng v ru bia. Kho cu su rng hn, ngi ta khm ph ra ra c mt lot cht Chuyn ngnh: CNG NGH THC PHM Trang8

Trng i hc M tp. H Ch Minh

xeton sp thnh hai nhm : nhm a-acid (85-95% tng s) gm c humulon, cohumulon, adhumulon, em un nng th bin cht thnh iso-a-acid cid tng ng, ngha l isohumulon, isocohumulon, v nhm b-acid gm c lupulon, colupulon, adlumulon. Iso-aacid l cht ng quan trng nht. Bia cn cha nhiu ha cht khc, t nhiu u c ng gp vo hng v chung : humulol, humulenol, humuladienon, humulen oxid, humulen, myrcen, caryophyllen, farnesen, linalool, geraniol, geranylisobutyrat nng ln trong cc loi bia Cluster, Cascade. Ngi thnh mi c th ngi thy trong ru bia mi hnh, nguyn do t cc ho cht c lu hunh : dimethyl sulfid, methional, methyl ethyl thiiran, methyl mercaptaptobutanal, -pentanon t phn ng ca hydrosulfid vi mesityloxid m ra ; mt lot methyl thio- propanol, -propanal, -propylacetat, -propionic acid cng ester tng ng v methyl tetrahydro thio phenol. Mt cng trnh kho cu khm ph cc vi khun Flavobacterium to ra ethyl mercaptan v dimethyl sulfid d bc hi, cn nm men S. diastaticus th em li hai dixeton : diacetyl v pentadienon, trong khi vi khun Pediococcus cerevisiae sn xut diacetyl, axetolactat cn Clostridium tertium th cng hin butyric acid c mi pho mt. Hng v bia cn chu nh hng mt s ha cht loi khc nh furan, pyridin pyrazin, thiazol, guanosin, catechin, quercetin, tryptophol, tyrosol, phenyl ethanol hay cc hydrocarbua thm a nhn nh benzathrancen, benzopyren, benzoperlen, dibenzopyren. Cyanidin, delphinidin xut pht t cht leuco anthocyanin c tm ra trong bia cng vi nhiu flavonoid nh kaempferol, myricetin v cafeic, coumaric, ferulic, chlorogenic acid. T nc hm qua ru bia, cc flavonoid ny bin chuyn rt nhiu. Cng c mt trong mt, tr, c ph, ch khong vi g/kg, cht lng b-damascenon gp phn ln vo hng v bia. Mt mi c bit tit ra t sa d, gi l hng caprilic (t ting La Tinh capra ch d ci) cng c mt trong bia qua capric hay caprilic acid, hoc qua cc hexanoic, v nht l octanoic, decanoic acid. Hai acid sau ny c nhiu trong bialagers dng men S. warum thay v men S. cerevisiae trong bia ale. dada(2).

3. Cc thnh phn hng ch yu : (>2 FU) (FU : Flavour unit)

Chuyn ngnh: CNG NGH THC PHM Trang9

Trng i hc M tp. H Ch Minh

- Trong tt c cc loi bia

+ Etanol + V ng ca hoa houblon + CO2. - Mt s loi hng c trng khc + Hng c trng ca hoa houblon + Mi caramel v mi hng khi nng. + Cc este v ru cao + Cc axit mch ngn. - Mt s hng trong bia b hng + 2-trans-nonal (qu trnh oxy ho) + Cc dixeton (qu trnh diaxetyl) + Hp cht cha lu hunh (H2S, DMS) + 3-metyl-2-buten-1-thiol (do tc ng nh sng) + Cc hp cht khc (do b nhim)

4. Cc thnh phn hng quan trng th hai (0,5-2 FU) - Cc thnh phn bay hi
+ Cc este hng chui (VD: izoamyl axetat) + Cc este hng to (VD: etyl hexanoat) + Cc ng phn ru (VD: izoamyl alcol) + Cc axit bo C6, C8, C10 + Etyl axetat + Axit butyric v izovaleric + Axit phenyl axetic - Cc thnh phn khng bay hi + Polyphenol + Mt s cc axit khc, ng v cc hp cht khc ca hoa houblon.. Chuyn ngnh: CNG NGH THC PHM Trang10

Trng i hc M tp. H Ch Minh

5. Cc thnh phn hng quan trng th ba (0,1-0,5 FU)

2-Pentyl axetat, o-amino axetophenol, izovaleraldehyt, metional, axetoin, 4-etylguaiacol, g-valerolacton.

6. Cc thnh phn hng nn (,0,1 FU): c tc dng lu gi cc thnh phn hng.

Chuyn ngnh: CNG NGH THC PHM

Trang11

Trng i hc M tp. H Ch Minh

Vng trn hng bia

Chuyn ngnh: CNG NGH THC PHM

Trang12

Trng i hc M tp. H Ch Minh

BNG M T CC THUT NG CM QUAN V CU TRC, HNG, V, MU SC CA SN PHM BIA Thut ng Fullness (cu trc) Cc hp cht Body ( cht nn, c) Cch nh Cht chun gi Th gic, xc gic. nht (Thick). Nc v du ( water oil). nh ngha nht ca mt cht lu l thng s i din cho ma st trong ca dng chy. Khi cc dng cht lu st k c tc chuyn ng khc nhau, ngoi s va p gia cc phn t vt cht cn c s trao i xung lng gia chng. Nhng phn t trong dng chy c tc cao s lm tng ng nng ca dng c tc chm v ngc li phn t vt cht t cc dng chy chm s lm km hm chuyn ng ca dng chy nhanh. tan l mc o lng cht tan c th ho tan vo mt lng dung mi xc nh iu kin cho. tan thng c biu din ra s gam cht tan trn 100 gam dung mi hoc s mol cht tan trn 1 lt dung dch, hoc theo mt n v khc. tan l mi quan h nh lng gia dung mi v cht tan trong dung dch bo ho. L loi ung cha cn Trang13

tan (Satiating).

Tnh cht c bn (Characterless) Bia ln men t mch nha.

Trng thi lng (Watery) nc.

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

c sn xut bng qu trnh ln menng l lng trong mi trng lng v n khng c chng ct sau khi ln men. Dung dch ng khng b ln men thu c t qu trnh ngm nc gi l hm bia hay "nc bia". L trng thi m mt cht lu m cc phn t cu to nn n c lin kt khng cht so vi lin kt rn v c hnh dng ph thuc vo vt cha n Cc cht the V gic Tinh du bc h Cm gic m cc kt qu (methanol). Long ca n t cc cht ny l : no- Sinh ra do vi khun, trong trng hp ny n thng i km vi qu trnh mt hng khc. - Sinh ra do nm men di, trong trng hp i km vi hng cc hp cht phenol sulfury Cooked vegetable (Mi nu) rau Khu gic, Ng khi nu, cn ty, Kt hp vi cc cc hp v gic ci bp, c ci, hnh cht sunfua chng hn nh ty, c chua. dietyl sunphit v imetyl sulphit ; c sn sinh ra bi malt trong sut qu trnh nu v lm lnh dch Chuyn ngnh: CNG NGH THC PHM Trang14

( v, d v), khu gic.

(mi bng phin). Ethanol.

Trng i hc M tp. H Ch Minh

hm; c sn sinh bi vi khun proteus v vi khun ng rut. c thnh lp bi cc axit amin methionine v cysteine trong mch nha v mt s chng nm men v vi khun, ng ch Zymononas, Pectinatus, v Megasphaera. Cng hnh thnh bi autolysis nm men.

sulfidic

Khu gic Ging mi tm (ngi trc (shrimp like).

mi v sau Cao su b t chy mi). (burnt rubber). Mi ti ( garlic). Xc ng vt b phn gii (autolised). mi trng thi (hydrogen sulfide). Mi mercaptan (mi c bit ging nh mi ti). Mi light struck sulfitic Khu gic Ging (meaty). Striking match yeasty Stale mi i) ( Moldy Khu gic Khu gic Mi nm mc Musty (mi mc). Earthy mc). Leathery papery Khu gic Khu gic Mi da (mi t mi tht

Mi giy, rut bnh Kt qu ca vic lu cc m lu, ba aldehyt, ch yu l trans-2Trang15

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

cactng.

nonenal, c hnh thnh t qu trnh oxy ho cc ancol bc cao khi sn phm bia ngoi khng kh hoc tip xc trc tip vi oxy.

catty Fatty (bo) Oily (du)

Khu gic

Mi gia sc khong sn

Khu gic Du (mi) , xc gic

(mineral oil). Du thc vt

( vegetable oil). Rancid Khu gic (mi) , xc gic. Diacetyl Khu gic Hng v b, ko b (ngi mi sau v Cc ng ng dixeton vi ngng cm nhn l Mi i do oxy ha cht bo.

0,1ppm; c gim n mt mc no bi nm men; c th mc cao nu bia sm c tch khi nm men hoc l do kh nng h hp ca nm men gim; cng c th c sn sinh ra bi vi khun axit lactic, v trong trng hp ny cng c th c i cng vi qu trnh chua.

trc mi) , xc gic,

d v, v.

Chuyn ngnh: CNG NGH THC PHM

Trang16

Trng i hc M tp. H Ch Minh

Fatty

acid Khu gic C hng (ngi trc b (Butylric). m

ging N c mi kh chu v v cht, c mt d v hi hi ngt( tng t nh ether).

( acid bo)

mi v sau Mi mi).

(isovaleric). Mi (Chessy). Mi i kh chu (Caprylic). phomat

phenolic

Khu gic Mi (ngi trc mi). vin, mi

thuc tho

bnh dc, khi

(Isodoform, chlorophenol). Mi x phng

(carbolic). Mi nha ,

(Bakelite). Nha (Tarry) Maillard Burnt Khu gic Mi thuc b t (mi), gic v chy (Smoky). Mi la mch rang ( roast barley). V ngt v ngoi bnh (Bread crust) Caramel Khu gic Mi v cam tho Chuyn ngnh: CNG NGH THC PHM Trang17 m hc n,

Trng i hc M tp. H Ch Minh

(mi), gic

(licorice ). V ngt mt ng (molasses).

Cereal ( ng cc)

Khu gic Mi (ngi trc mi) Grainy

dch

nha

(Worty) . Mi malt (Malty)

Khu gic (Mealy) bt bp

(cc loi ng (ngi trc Mi cc) mi)

(Corn grits). Mi (Husky). v u

Vegetable

Grasscy

Khu gic, Mi v gic

rm

kh Thng kt hp vi mt aldehyt c gi l cis-3-

( mi tri ( mi c) cy)

(straw light).

Vt ct ca c ti, hecxenol, c hnh thnh l, ging nh c t qu trnh tng tr malt kh. (Freshly cut khng m bo iu kin. grass). C nhng hp cht hng tng t c t sn phm ca qu trnh oxy ho humulin trong hoa houblon lu. Nutty (mi hch) Khu gic Mi qu (ngi trc mi). hnh nhn

(almond). Mi ht c ph rang (Beany) . Mi da (coconut). Mi qu c ch

Chuyn ngnh: CNG NGH THC PHM

Trang18

Trng i hc M tp. H Ch Minh

(walnut). Resinous Khu gic Mi g (woody). (ngi trc Mi mi) Aromatic (hng thm), Fragrant (thm ngt), Fruity (hng tri cy) , Floral Floral (hng Hoppy (piney). g thng

Khu gic Mi tinh du hoa hopblon ( hopblon oil). Mi hoa hopblon kh (dry hop). Mi hopblon (Kettle hop) Khu gic Mi t (ngi trc mi) nc hoa cao hoa

(hng hoa (ngi trc hopblon) mi)

(Perfumy). Mi tinh du hoa hng v du s (Geraniol) Tinh du hoa

(hng t nhin) nhin),

(2 phenylethanol), hoa hng, cm

chng, lc bnh, hoa cam... axetaldehyde Khu gic, Hng v v mi v gic Acetaldehyd cng c th nm v ngi thy mi thm ca lt to xanh acetic / cidery. Tin thn ca qu trnh ln men cn, cn ti. i khi c tm thy c trong cc loi bia non ; c hnh thnh trong qu trnh oxy ho etanol n Trang19

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

axit axetic ; c sn sinh bi cc vikhun gram (-). Khu gic Hng tri (ngi mi) sau du ty

Fruity (mi cy)

(strawberry). Hng qu mm xi (raspberry). Hng (pear). Hng (menoly). Hng nho Hy Lp (black currant). Hng (banana). Hng to (apple). Hng cam, qut (citrus). Thm hp cht l xc nh l tri cy v estery vi s lng cao hn. Cc hng v v mi thm ca tri cy nh du ty, bi, chui, qu mm xi, to, l v nhng mi khc c th xut hin trong bia do cc este. chui da hu qu l

estery

Khu gic ( Hng v v mi ngi trc mi v sau mi) thm ca tri cy nh du ty, bi, chui, xi, qu to, mm l

(ethy acetate). Mi tinh du chui ( isoamyl acetate). (Ethyl hexanoate) Solvent-like

Khu gic Mi du sn mi Kt hp vi cc este bc Trang20

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

(ngi trc mi)

(Laque like). Mi nha tng hp (Can plastics). liner,

cao

chng v

hn

nh

etylaxetat

isoamyl

axetat; chng c th kt hp vi cc axit v alcol trong qu trnh ln men ti nhit cao, t cc dch hm phn t lng cao, tip xc trong thi gian di vi lp cn bia. Hng thm cay cay, t chy cm gic trn li v c th mt sau ca c hng. Khng mong mun trong bt k phong cch bia.

Alcoholic (cn)

Khu gic Mi (ngi trc mi), gic

ru

nho Mt cm gic cay v nng c cm nhn bi mi v cay, li. Cht ng l thnh phn c gi tr nht ca hoa

(Vinous). gic

xc Cm

nng (spicy)

Bitter ( v ng )

V gic

hopblon. L v ng du, to ra mt c tnh cm quan rt c bit ca bia. Khi ha tan vo dch ng v tn ti trong bia, cht ng l nhng hp cht c hot tnh sinh hc cao to ra sc cng b mt gip chi Chuyn ngnh: CNG NGH THC PHM Trang21

Trng i hc M tp. H Ch Minh

bia c kh nng gi bt lu. V ng l v nhy cm nht trong cc v, v l cm nhn ca nhiu cm gic kh chu v r rt. Thc phm v ung ng thng l c ph, ca cao khng thm ng, mp ng, bia, qu liu, v chanh, nhiu loi thc vt trong h Ci v chanh. Mn l mt trong 5 v c bn. Cm gic v mn c tm thy trn li, hai bn li. V mn c to nn ch yu bi s hin din ca cc ion natri. Cc ion khc ca nhm kim loi kim cng c v mn, nhng t cm gic c bng natri. Kch thc ca cc ion liti v ion kali gn tng t nh ca natri v do v mn cng gn ging nhau. Ngc li cc ion rubidi v xzi ln hn rt nhiu v vy mi v mn ca chng cng khc. mn ca cc cht c nh gi tng i so vi natri clorua (NaCl) ( mn ca NaCl coi bng 1). Mt trong 5 v c bn. cm nhn trn li. Trang22

Salty (v mn)

V gic

Mui (Natri clorua).

Magnesium sulfate. cc khc. mui khong

Sweet

Qu ngt, ngt lm, Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

(v ngt)

ngt

mch

nha

(over sweet). Ngt mt ( syrup). Ngt (vanilla). Ngt (jam). Ngt nh mt ong (honey). Acidic ( v chua) chanh Mt trong 5 v c bn, v chua c cm nhn hai bn ca li hng v (Sour). pha sau ming. cp Chua ca gim cao hn n c th c cm thy trong c hng. ( acetic). V chua l v cm nhn Chua ca vitamin C ( c t tnh axit. chua ca cc cht c nh acid ascorbic). gi tng i theo axit Sa chua, khng r hydrochloric long ( chua bng 1). Axit tartaric vi mi axit axetic. c chua 0,7, axit citric l 0,46 v axit cacbonic l 0,06. y l kt qu ca vic sinh ra axit lactic bi vi khun lactic; c cm nhn ti b mt ca li; c chp nhn trong mt vi loi, nhng nhn chung l biu th vn v sinh trang thit b dng c; s pht trin ca vi khun lactic c c ch bi t l hoa houblon cao. Chua ca V gic, Cay ca t Cc cht nh etanol v capsaicin gy Trang23 nh mt vani

Mouthfeel Warming

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

( v gic)

( m )

xc gic

Carbonation

gic,

xc gic

Powdery ( Th gic, mn ca bt) xc gic

ra mt cm gic chy bng cch gy mt phn ng Cay ca tiu thn kinh trigeminal cng vi mi v tip nhn thng (piperine) thng. Nhng cm gic Cay ca s nng l do thc phm kch (lemograss). thch thn kinh tc ng ln cc t bo th cm. Hai hp Alcoholic cht c ngun gc thc vt chnh cung cp cm gic ny l capsaicin t t v piperine t ht tiu en. Cm gic cay nng c th cm nhn c t t, ht tiu en v cc loi gia v khc nh gng, ci nga. Ga- CO2 ha tan L hm lng CO2 ha tan trong dung dch bia. (Gassy). Cc loi thc phm c v m li kh cm nhn v V nht ( flat) xc nh th c coi l c v nht, khng c nhiu gi tr cm quan Lng bt khi va rt bia ra, v kch thc ca cc bt phi nh v ng u nhau (capsaicin). Mn, ngt v umami l cc v d ha hp cn ng v chua l cc v kh ho hp. Cc v d ho hp hng n cc cht dinh dng thit yu. Cc v kh ho hp cnh bo chng ta v cc cht c hi. Hai loi v trn khi tip xc s gi tn Trang24

Astringent

Khu gic, S kt hp v v gic. (puckering) hn hp c ph ng. Chua cay (Tart).

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

Cm gic cht (Drying)

Metallic - V kim loi ( mi tanh)

Mi mu, c

hiu n no. Kt qu x l ca no c th nhm ln, trng hp ny gi l hin tng ngu trang v v. Ngi trng thnh c th vn cm nhn c cc v hn hp nh trong c ph ng nhng trong nhiu hn hp khc th khng. Mt s thc phm, chng hn nh hoa qu cha chn, c cha cht tanin hoc canxi oxalat gy ra mt cm gic se hoc th ca mng nhy ca ming hoc rng. V d nh tr, ru vang , i hong, qu hng cha chn v chui xanh. Cm gic cht cho cm gic "kh", "th", "km cht lng" (c bit l i vi ru vang), "chua gt" (thng khi cp n chua), "cao su", "cng" Cu2+, FeSO4 hoc mu trong ming). V kim loi tanh khng ch c cm nhn bng v gic m cn c cm th ti bng khu gic (Guth v Grosch, 1990), tuy nhin cc nh sinh hc coi l v phn loi n vi cc cm gic v khc. Trang25

Chuyn ngnh: CNG NGH THC PHM

Trng i hc M tp. H Ch Minh

Mouth coating (Hu v)

V gic

Alkaline ( kim) Mu (color) Vng Th gic

Nc ct Vng chanh. Vng rm. Vng cam. Vng ngh. Vng nht. Vng nu. Mu cnh gin. en tuyn. en. Trong sut. Ln cn. Vn c. Cn y.

Hu v l cm gic v cn li sau khi nm. Cc ung c cn nh ru, bia, ru whisky c hu v rt mnh. Cc loi thc phm c nhiu gia v, chng hn nh thc phm Mexico (v d nh t ht tiu), hoc thc phm n (nh c ri) cng c hu v mnh. L pH ca sn phm(bia)

en

Th gic

trong

trong sut ca bia.

Kt Lun
Chuyn ngnh: CNG NGH THC PHM Trang26

Trng i hc M tp. H Ch Minh

Da vo c im ca cc mi, v, mu sc, cu trc ca bia c m t, ngi trong hi ng cm quan c th da vo cc ch tiu trn m t chnh xc cc c im ca sn phm bia. Hn ch c lch, tnh ch quan t tit kim c thi gian, kinh ph cho vic nh gi cm quan sn phm

Chuyn ngnh: CNG NGH THC PHM

Trang27

Trng i hc M tp. H Ch Minh

Ti liu tham kho: 1) Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt, Trn Th Thu H, L Vn Vit Mn (2011), Cng ngh ch bin thc phm, NXB i hc Quc gia Tp. H Ch Minh. 2) http://kotmf.com/articles/flavor.pdf 3) http://www.winning-homebrew.com/off-flavors.html 4) 5) 6) 7) 8) http://blog.beeriety.com/2010/02/24/how-yeast-effects-beer-flavor/ http://www.beerflavorwheel.com/ http://brewiki.org/BeerFlavours http://tailieu.vn/xem-tai-lieu/tieu-luan-cam-quan-thuc-pham.738739.html i hc quc gia tp. H Ch Minh, trng i hc bch khoa (2007), Nguyn l v thc hnh, nh gia cm quan thc phm.

Chuyn ngnh: CNG NGH THC PHM

Trang28