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Sensory

Sensory Analysis - Amanda Benson - Hopunion

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Sensory


Hop and Brew School 2012• Why have sensory• How to implement a tastepanel• Taste some spikedsamples


Why Sensory?• Group is better• Quality Control– Instrument– Consistency– Balance between attributes– Trouble shooting• Qualify new processes ormaterials• New Product Development


When to Taste• When you have time!• Where the productchanges• Through out the process– Raw materials– In Process– Finished Product– Aging/Shelf life


Panel• Who will taste– Have an interest– Trainable– Have time– No aversions or allergies


Panel• Panel Leader– Sample gathering– Training– Results• Pre screening– Discrimination ability– Descriptive ability


Panel• Training– Flavor Standards– Develop Vocabulary– Scaling, ranking– Brand recognition


Panel• Where will tasting be– Free from distractions– Lighting– Glassware– Booths– Roundtable


Results• What kind of data will yoube collecting?• What will you do with theresults?• How will you use them?


Resources• ASBC– www.asbcnet.org• Siebel– www.siebelinstitute.com• Flavor Activ– www.flavoractiv.com• Aroxa– www.aroxa.com


Get the most out of Tasting• Good health• No eating or drinking• No lotion, perfume orcologne• No talking


Tasting Technique• Observe• Swirl• Sniff• Taste


Describing a Beer• Aroma– Malt, hops, other aromatics• Appearance– Color, clarity, foam• Flavor– Malt, hops, balance, finish,aftertaste• Mouth feel– Warming, carbonation, body,astringency


Tasting• Basic Flavors– Sweet– Sour– Salty– Bitter


Flavor Standards


Diacetyl• Buttery• Butterscotch• Milky


Diacetyl• Fermentation by-product• Contaminant lactic acidbacteria• Desirable in some alesand lagers• Off flavor in other lagerbeer


Isoamyl Acetate• Estery• Fruity• Banana


Isoamyl Acetate• Present in all beers• Fermentation by product• Important part of thewheat beer character


Acetic• Vinegar• Acidic


Acetic• Contaminate bacteria• Present in all beers• Off flavor at highconcentrations

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