le même processus pour tous - Université de Bourgogne

Beer categorization:
A new way to understand beer expertise
Maud LELIÈVRE‐DESMAS 1,2 , Sylvie CHOLLET 1 & Dominique VALENTIN 2
1 Institut Supérieur d’Agriculture, Laboratoire Qualité des Aliments, Lille, France
2 Centre des Sciences du Goût UMR 5170, CNRS, INRA, Université de Bourgogne, Dijon, France
Introduction
Context
A sensory beer panel is a useful tool to describe and compare beers.
But training beers sensory experts require important investments. So
understanding beer expertise is important for optimizing sensory
training methods. Whereas effects of expertise on discrimination and
description of food products has been widely studied, little is known
about how sensory experts categorise their perceptions and their
knowledge.
Objectives
To understand how people categorize beers from a perceptual and a
conceptual point of view, depending on the nature of their expertise.
Assessors
> 14 Belgian brewers
> 17 beer sensory experts
Stimuli
65 pictures of beer bottles
General procedure
3 experiments
> Conceptual categorisation
> Sensory categorisation
> Discriminative performance
Conceptual categorisation
Method
Assessors were asked to sort the pictures of beer bottles
Results
> Globally, sensory experts and brewers sorted the pictures of beer
bottles similarly.
> The groups obtained correspond to the categorisation commonly
found in tasting manuals.
Figure 1. Distatis maps of the pictures of beer bottles.
Conclusion
Stimuli
18 Belgian beers
Perceptive categorisation
Method
Hierarchical sorting task on actual beers
Step 1
Beers are sorted
into two groups
Step 2
Beers from the two initial groups
are sorted into an undefined
number of subgroups
Results
> Globally, sensory experts and brewers sorted the beers similarly.
> The groups obtained by tasting are not the same as the ones found in
the Atlas Mondial de la bière.
Step 1
Step 2
Blond
monastic
From « Atlas Mondial de la bière » by Mario d’Eer, Trécarré (Ed.), 2005.
Discriminative performance
Stimuli
> 2 Pils beers (familiar to sensory experts)
> 2 Kriek beers (familiar to brewers)
Figure 3. Percentage of correct answers in triangular test.
blond dark
Tripel Diable
Figure 2. Distatis maps of the beers.
Method
2 triangular tests
> Experts’ beer representations seem not to be totally based on chemosensory similarities but rather on more conceptual knowledge about beer world.
> Marketing has a greater impact on beer representation than taste.
Results
Dark
monastic
Dubble
612 014 127
Which one is different ?
> Brewers are better on Kriek beer.
> Sensory experts are better on Pils
beers.
Effect of familiarity on
discriminative performance
Scotch
ale