Skip Navigation

This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (1)
Right arrowRequest Permissions
Google Scholar
Right arrow Articles by Stacey, P. S.
Right arrow Articles by Sullivan, K. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Stacey, P. S.
Right arrow Articles by Sullivan, K. A.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Alcohol and Alcoholism Vol. 38, No. 4, pp. 376-380, 2003
© 2003 Medical Council on Alcohol

DETECTING THIAMINE IN BEER

Phillip S. Stacey and Karen A. Sullivan*

School of Psychology and Counselling, Queensland University of Technology, Beams Road, Carseldine, Queensland 4032, Australia

Received 4 February 2003; first review notified 1 April 2003; accepted 2 April 2003

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.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Alcohol AlcoholHome page
A. D. THOMSON and E. J. MARSHALL
THE TREATMENT OF PATIENTS AT RISK OF DEVELOPING WERNICKE'S ENCEPHALOPATHY IN THE COMMUNITY
Alcohol Alcohol., March 1, 2006; 41(2): 159 - 167.
[Abstract] [Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.