Sensory Evaluation and Physicochemical Analysis of Beers with Old Sardinian Wheats

The aim of the present study was to evaluate the acceptability, sensory profile, and physicochemical properties of craft beers produced with unmalted old Sardinian durum (Trigu Murru, Trigu Moru) and soft (Tricu Cossu, Trigu Denti de Cani) wheat varieties. Chemical analysis, by GC-MS, and sensory analysis conducted through a Check-All-That-Apply (CATA) questionnaire, modified Quantitative Descriptive Analysis (QDA), and an acceptability test were performed. The beer brewed with Tricu Cossu received the highest overall liking, characterized by pronounced honey aroma, sweet taste, and cereal notes, supported by a balanced volatile composition. Trigu Denti de Cani also achieved high acceptability, with a profile combining honey and cereal notes, moderate bitterness, and a clean finish. Trigu Murru presented intense cereal and honey notes but was penalized by lower scores in other sensory dimensions, leading to reduced consumer acceptance. Trigu Moru exhibited the lowest liking, dominated by bitter and astringent sensations, though potentially appealing to consumers seeking robust and intense flavor profiles. Multivariate analysis confirmed these sensory-based distinctions, linking each wheat variety to a specific volatile pattern and sensory identity. The multivariate analysis performed on the volatile compounds detected confirmed the differences found with the sensory analysis.