# Brewing with Unmulated Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
## 3 Results and Discussion
### Sensory Evaluation of Adjunct and Control Beers
#### 3.1.3 Descriptive Analysis of Adjunct Beers  
Table 3 shows the mean rating scores for each attribute and the resultant groupings of the [PERSON]'s HSD post-hoc test for significant attributes (in bold). Significant differences (\(p<0.05\)) were reported for three aroma attributes (sweetcorn, banana and smoky), two flavour (green apple, banana) and two taste (sout and lingering bitterness) attributes. No significant differences (\(p>0.05\)) were observed for the remaining 11 attributes indicating that the panel could not significantly discriminate between the samples for these attributes. However, apple and grainy flavour attributes were borderline significant (\(p=0.066\) and \(p=0.052\)). The main trends observed for these attributes were: a relatively low score for apple flavour in the 60% barley (A) adjunct beer and a trend towards higher scores for grainy flavour in the 60% maize and 60% rice adjunct beers. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Modality** & **Attribute** & **Sample** & **Replicate** & **Panellist** & \begin{tabular}{c} **Sample * \\ **Replicate** \\ \end{tabular} & \
\begin{tabular}{c} **Sample * \\ **Panellist** \\ \end{tabular} &
\begin{tabular}{c} **Replicate * \\ **Panellist** \\ \end{tabular} \\ \hline \multirow{8}{*}{Aroma} & Green Apple/Emulsion Paint & 0.324 & 0.622 & \textless{}0.001 *** & 0.920 & 0.708 & 0.306 \\  & Sweetcorn/Cooked Veg. & 0.002 ** & 0.373 & \textless{}0.001 *** & 0.979 & 0.796 & 0.269 \\  & Banana/Pear Drops & 0.041 * & 0.089 & \textless{}0.001 *** & 0.046 * & 0.035 * & 0.346 \\  & Smoky & 0.038 * & 0.177 & \textless{}0.001 *** & 0.676 & 0.020 ** & 0.789 \\  & Maly & 0.078 & 0.454 & \textless{}0.001 *** & 0.788 & 0.309 & 0.005 ** \\  & Grainy & 0.077 & 0.535 & \textless{}0.001 *** & 0.881 & 0.233 & 0.545 \\  & Plum Fruit & 0.166 & 0.021 * & \textless{}0.001 *** & 0.992 & 0.026 * & 0.147 \\  & Green Apple & 0.012 * & 0.238 & \textless{}0.001 *** & 0.187 & 0.496 & 0.628 \\  & Apple & 0.066 & 0.581 & \textless{}0.001 *** & 0.139 & 0.400 & 0.571 \\  & Banana/Pear Drops & 0.025 * & 0.162 & \textless{}0.001 *** & 0.365 & 0.037 * & 0.829 \\  & Maly & 0.101 & 0.846 & \textless{}0.001 *** & 0.170 & 0.001 ** & 0.011 * \\  & Grainy & 0.052 & 0.395 & \textless{}0.001 *** & 0.178 & 0.015 ** & 0.323 \\  & Plum Fruit & 0.110 & 0.146 & \textless{}0.001 *** & 0.988 & 0.009 ** & 0.139 \\  & Sweet & 0.336 & 0.257 & \textless{}0.001 *** & 0.601 & 0.155 & 0.104 \\  & Sour & \textless{}0.001 *** & 0.999 & \textless{}0.001 *** & 0.963 & 0.290 & 0.432 \\  & Bitter & 0.468 & 0.394 & \textless{}0.001 *** & 0.710 & 0.864 & 0.481 \\  & Astringent & 0.326 & 0.005 ** & \textless{}0.001 *** & 0.727 & 0.038 ** & 0.235 \\  & Lingering Bitterness & \textless{}0.001 *** & 0.326 & \textless{}0.001 *** & 0.748 & 0.007 ** & 0.181 \\ \hline \hline \end{tabular}  
* (\(p<0.05\)), ** (\(p<0.01\)) and *** (\(p<0.001\)).  
\end{table} 
Table 2: Mixed model Analysis of Variance (ANOVA) \(p\)-values for sensory attributes rated for adjunct beers. The inclusion of 60% barley (A) produced significantly higher attribute scores for the lingering bitterness attribute and although not statistically significant, the inclusion of 60% barley (A) produced the highest mean scores for bitter and astringent characteristics. This is in accordance with prior literature, where the inclusion of unmalted barley at high proportions has been reported to increase the perception of bitterness and astringency to an undesirable level [7; 9; 14]. Notably, the inclusion of barley (A) influenced the temporal quality of bitterness perceived as the sample showed the highest intensity of lingering bitterness. Longer durations of perceived bitterness at higher intensities could lead to an unpleasant organoleptic experience. Interestingly, the increase in bitterness profile was not observed with the inclusion of barley (B).