Originally Posted by remilard
Read the study more carefully, the tasting panel reported the increased esters in all 4 tests.
As for whether or not oxygen at the onset of fermentation affects beer flavor I don't know what to tell you other than that there is a mountain of literature that you are apparently intentionally ignoring.
I did read it and I'll rephrase...the sensory panel could not consistently
taste flavor difference in between the two samples.
The results are all over the place:
In trial 1: GC showed significantly different levels of isolamyl acetate and ethyl hexanoate, yet there no significant differences in the sensory panel for these compounds. Just that they could "taste differences" in ester and they preferred the olive oil treated beer.
In trial 2: GC showed that levels of ethyl hexoanoate were not significantly different, yet the sensory panel was somehow able to pick up a significantly different level of ethyl hexoanoate??
As for the isoamyl acetate, levels were high in GC, but yet again the sensory panel missed it.
Trial 3: actually consistent, lower esters by GC, no difference by sensory
Trial 4: also somewhat consistent...high ethyl hexoanoate, also found in the sensory.
I wonder if the sensory panel started to get biased, they did state the preferred the olive oil beer and could probably taste it. Also, it doesn't sound like they were doing triangle tasting tests, either.
Be that as it may, my point still stands that the study wasn't designed like it should...