title: Detecting thiamine in beer.
abstract: OBJECTIVE
  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.
authors.affiliation: School of Psychology and Counselling, Queensland University of Technology, Beams Road, Carseldine, Queensland 4032, Australia.
authors.forename: Phillip S
authors.initials: PS
authors.lastname: Stacey
authors.forename: Karen A
authors.initials: KA
authors.lastname: Sullivan
mesh_terms: D000293:Adolescent; D000328:Adult; D001515:Beer; D016009:Chi-Square Distribution; D004311:Double-Blind Method; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D010465:Perception / Q000187:drug effects / Q000502:physiology; D013649:Taste / Q000187:drug effects* / Q000502:physiology; D013831:Thiamine / Q000494:pharmacology
chemical_list: D013831:Thiamine