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Geisenheim, Germany

Belaya V.,Thunen Institute | Hanf J.H.,University Geisenheim
International Journal on Food System Dynamics | Year: 2016

Vertical collaborations in supply chains imply the achievement of mutual benefits for the participating partners such as increasing sales, reducing costs and risks and improving the overall performance. However, the benefits are sometimes difficult to gain due to existing differences in interests and goals of the individual chain members. Thus, conflicts are inevitable. Power can be seen as one of the mechanisms to resolve conflicts in supply chains. By and large, the findings provide support that power could have a profound impact on conflict resolution in vertical collaborations. However, in order to successfully resolve conflicts the knowledge of different power types is essential.


Schmelzle A.,University Geisenheim | Lindemann B.,University Geisenheim | Methner F.-J.,TU Berlin
BrewingScience | Year: 2013

In order to be able to determine which chemical and physical components contribute in any quantity to a high level of user acceptance, sensory descriptive analysis and the identification of consumer acceptance of 16 wheat beers was conducted in addition to instrumental analyses. By linking the profile test and the acceptance values, significant attributes that are responsible for acceptance could be detected. The content of phenols (2-methoxy-4-vinylphenol and 4-vinylphenol), esters (isopentyl acetate and ethyl acetate) and higher aliphatic alcohols as well as other chemical and physical analysis data were compared against the sensory descriptive characteristics used for the wheat beers. The high acceptance of a banana-like odour and a creamy and tingling mouthfeel in the wheat beer can be confirmed. The level of esters correlates with the intensity of the banana-like odour of wheat beer. The preferred banana-like smelling wheat beers show isopentyl acetate levels between 5.5 to 6.0 mg/L. The ratio of the ester to the sum of the higher aliphatic alcohols in the preferred wheat beers is 1:2.5-1:3.5. The sum of the higher aliphatic alcohols correlates with the intensity of sour taste. The 1-propanol content is associated with a fruity odour. There is a connection between the content of phenols (2-methoxy-4-vinylphenol and 4-vinylphenol) and the intensity of the clove-like odour.

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