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Sensory Analysis and Beer Flavor Roy D. Desrochers

Sensory Analysis and Beer Flavor Roy D. Desrochers. Agenda: Introduction Slide Presentation “Why is beer flavor quality important” Sensory Analysis Beer Flavor Taste session The Nature of Taste and Smell Beer Flavor Standards. Important Points to Remember. 1. Know your beer.

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Sensory Analysis and Beer Flavor Roy D. Desrochers

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  1. Sensory Analysis and Beer Flavor Roy D. Desrochers

  2. Agenda: • Introduction • Slide Presentation • “Why is beer flavor quality important” • Sensory Analysis • Beer Flavor • Taste session • The Nature of Taste and Smell • Beer Flavor Standards

  3. Important Points to Remember 1. Know your beer 2. Know your customer 3. Give them what they want 4. Have fun….It’s a great industry

  4. The Four Dimensions for Market Success Communicating a promise/image of an appealing product Delivering the beer flavor the consumer wants Having the “right” package Producing and distributing the product economically

  5. US Beer Flavor Market Mainstream Consumer Preference Fuller More Aromatics Premium/ Robust Regular “Robustness” Light Thinner Less Aromatics “Cleanness” Less Off-notes Less Mouthfeel Shorter Aftertaste More Off-notes More Mouthfeel Longer Aftertaste

  6. Success is Sensory Driven Mainstream Consumer Preference Fuller More Aromatics AB Product Portfolio All Other Products “Robustness” Thinner Less Aromatics “Cleanness” Less Off-notes Less Mouthfeel Shorter Aftertaste More Off-notes More Mouthfeel Longer Aftertaste

  7. All Packaging Materials Interact with beer: MIGRATION/SCALPING Flavor/aroma Alcohol WaterOther Internal: Flavor/aroma Water CO2 Alcohol External: Oxygen Water Organics UV Light Other MIGRATION/TAINT PERMEATION Polymers Coatings Adhesives Residual Monomers Reaction Products Surface Treatments Residual Solvents Inks

  8. Sensory analysis is usually defined as: The use of people as instruments to measure sensory response to stimuli

  9. Sensory analysis tests… Affective tests 1 Difference tests 2 Expert taster 3 Descriptive analysis 4

  10. Affective tests 1 How much do you like this? Check One Advantages: Can use untrained people Can test many samples–large database Inexpensive Disadvantages: Absence of descriptive words Doesn’t answer the question “Why?”

  11. Difference tests 2 Which one of these is different? (Triangle Test) A B A Advantages: Can use trained or untrained people Can apply statistics Can determine minute differences Disadvantages: Time-consuming Highly variable Doesn’t answer the question “Why?”

  12. Expert taster 3 Brewmaster Wine taster Disadvantages: Often subjective Limited sensory vocabulary Product-specific Advantages: Experienced (highly skilled) Knows in-process and finished product Consistent Descriptive

  13. Descriptive analysis 4 • What does it taste like? • i.e., Flavor Profile • Profile Attribute Analysis Advantages: Objective Reproducible (can apply statistics) Quantitative and qualitative Disadvantages: Need properly trained people Need experience in interpretation of data

  14. The Flavor Profile Method Pale Ale AROMA Amplitude 2 Burnt caramelized malt 2 Green resinous hops 1 1/2 Yeasty, brothy 1 Diacetyl 1 Alcohols, winy 1 1/2 Resinous 1 FLAVOR Amplitude 1 1/2 Sweet 1 Burnt caramelized malt 2 Green resinous hops 1 1/2 Sour 2 Astringent 1 1/2 Alcohols  1 1/2 Bitter 2 1/2 Yeasty and mouthfeel 1 1/2 Tannin mouthfeel 2 Diacetyl 1 Iron 1 1/2 AFTERTASTE Bitter Hops Tannin mouthfeel

  15. Profile Attribute Analysis (PAA) is a score sheet approach, based on The Flavor Profile Method. Attributes Comments on Type SCALE 1 2 3 4 5 6 7 Balance Unblended Blended Fullness Thin Full None Strong Aromatic Intensity Hop Intensity None Strong None Strong Sweet Basic Taste Sour Basic Taste None Strong Bitter Basic Taste None Strong None Strong Mouthfeel Others None Strong Metallic None Strong Aftertaste None Strong

  16. Detailed US Beer Flavor Map “Robust” “Cleanness”

  17. Flavor Leadership Criteria Flavor Leadership Criteria Aromatic Identity • Immediate impact of identifying flavor 1 Amplitude • Balanced and full flavor 2 Mouthfeel • Compatible mouthfeel factors 3 Offnotes • No “off” flavors 4 Aftertaste • Short aftertaste 5

  18. Flavor is comprised of three components: Basic tastes 1 Aromatics 2 Mouthfeels 3

  19. Basic tastes 1 Taste refers to those sensations perceived through the stimulation of the receptor cells enclosed within the taste buds on the tongue.

  20. Basic tastes 1 We have all the taste buds all over the tongue… BITTER Basic Taste Sensed more on… Sweet …tip of tongue SOUR SOUR Salty …all over tongue Sour …back sides of tongue SALTY Bitter …back of tongue Umami …middle of tongue SWEET however, we sense the different basic tastes more in some regions than others.

  21. Aromatics 2 Odor aromatics are perceived through stimulation of the olfactory receptor cells and the free nerve endings of the trigeminal nerve. Flavor aromatics are compounds volatized in the mouth, travel up the back passage, and are detected in the olfactory region of the nose.

  22. Mouthfeels 3 Mouthfeels are chemical or physical sensations which are detected in the mouth, nose, or throat. • Astringent • Dry/tannin • Yeasty • Harsh • Bite and burn

  23. Beer Flavor Components • Basic tastes: • Sweet • Salt • Sour • Bitter • Aromatics: • Hops • Yeast • Grain • etc. • Mouthfeels: • Astringent • Dry • Yeasty

  24. Beer Flavor - Grain Characteristics • Grainy • Toasted • Burnt • Nutty • Sweet • Goat • Dry Hay • Straw • Cereal • Corn • Resinous • Chocolate • Coffee • Toast • Crackers • Caramel • Cardboard • Phenolic • Medicinal • Barny • Fruity • Starchy • Husky • Mashy • Oats • Mealy • Roasted • Brothy • Oxidized • Rice • Wheat

  25. Beer Flavor - Hop Characteristics • Green • Leafy • Hay • Citrus • Lemon • Fruity • Peppery • Cheesy • Spicy • Earthy • Musty • Resinous • Weedy • Pine • Herbal • Sage • Basil • Oregano • Urine • Briny • Tobacco • Minty • Floral • Perfumy • Skunky • Brothy • Oniony • Grassy • Stemmy • Vegetable • Cabbagy • Broccoli

  26. Beer Flavor - Yeast/fermentation Characteristics • Bready • Brothy • Beef • Winy • Sour • Sulfidy • Fruity • Apple • Red Fruit • Banana • Pineapple • Peach • Vegetable • Green Bean • Pumpkin • Rindy • Buttery • Alcohol • Rubbery • Soapy • Waxy • Dairy • Milky • Estery • Solventy • Nail Polish • Burnt • Protein • Cardboard

  27. Remember the important points… 1. Know your beer 2. Know your customer 3. Give them what they want 4. Have fun….It’s a great industry

  28. Thank You!

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