science-review.ru
Scientific journal
Scientific Review. Technical science
ISSN 2500-0799
ПИ №ФС77-57440
ISSN 2500-0799
ПИ №ФС77-57440
EVALUATION OF FLAVOR AND TOXICOLOGICAL CHARACTERISTICS OF BEER AND BEER DRINKS
180 KB
The total doses of flavor and toxicity of beer and beer drinks in three price segments of the Orenburg market are compared. The totals of flavoring doses ranged from 10 to 57 units for beer and from 22 to 47 for beer drinks, and are provided in the main by the concentrations of methyl acetate and benzaldehyde and 1 - hexanol. The contribution of ethanol in flavoring bouquet doesn’t exceed 5 units for strong beers. Concentrations of major flavor components were below the thresholds of their recognition. The total of toxic doses depends on the strength of beer and beverages. Ethanol, 2-phenylethanol and isoamyl alcohol have an increased toxic-aromatic index. It is found that the colloidal saturation of beer samples differs significantly (many-fold), and for the bottom ash less than 1,0 g/dm3 the test is proposed to consider as counterfeit. Conditionally safe dose of consumption is accepted beverage toxicity on a level of 6 toxic doses relative to LD50 (mg / kg), that is equivalent to the toxicity of 27.1 g of pure ethanol. Tax preferences are proposed for beer and all alcoholic beverages with a total dose of toxicity less than 6 units and more than 28 of flavor units, with a multiply increasing quantity of excise duty on 3 rubles per 1 liter for every excess of 6-toxic doses as a contribution to the struggle «against beer alcoholism».