final exam Flashcards
Beer flavour intensity involves the following attributes
Body
Alcohol Content
matching beer with meat
Lamb:
Steak:
Pork:
matching beer with meat
Lamb: Spicy Ale
Steak: IPA
Pork: Brown Ale
Match the principle of beer and food pairing with an explanation
contrast
intensity
complement
Contrast → Pairing beer with foods of different (but compatible) flavours,
Intensity → Pairing beer with foods of like flavour impact,
Complement → Pairing beer with foods of similar flavour
Beer sweetness can be used to tone down the perception of — in food
salty notes
Dryness – provides a pleasant contrast to —foods
Contrast to oily foods
Carbonation –– palate
Carbonation – refreshes the palate, scrubs the tongue of fat
Alcohol – can be used to — and — trough foods with a rich texture
Alcohol – can be used to counterbalance and cut trough foods with a rich texture
Tasting Protocol (5s)
Tasting Protocol (5s): See, Swirl, Sniff, Sip, Swallow
Beer Tasting
Beer Competitions
Beer Evaluation
Beer Tasting – wide range of possible formats
Beer Competitions – Beers are judged
Beer Evaluation – Highly structured systems for evaluation
Preference tests are focused on
a choice of one item over another
Low detection threshold corresponds to – for the flavour
Low detection threshold corresponds to a high sensitivity for the flavour
Absolute threshold - the — capable of producing a sensation
Absolute threshold - the lowest stimulus capable of producing a sensation
Qualitative consumer tests are typically conducted with large group of over 100
consumers. T/F
false
Simple Ranking Preference Tests:
Simple Ranking Preference Tests:
give no measure of the degree of difference between the samples.
give no measure of the degree of liking of the samples
different types of threshold from highest to lowest
absolute
recognition
terminal
absolute = 3
recognition = 2
terminal = 1
* The absolute threshold (detection thresholds) - the lowest stimulus
capable of producing a sensation
* The recognition threshold - the level of stimulus at which the
specific stimulus can be identified
* The difference threshold - the extent of change in the stimulus
necessary to produce a noticeable difference (Just Noticeable
Difference – JND)
* The terminal threshold - that magnitude of stimulus above which
there is no increase in the perceived intensity for that stimulus
If there was only one choice of glass in which to
serve German lager the appropriate compromise
would be
Becher
Dimpled glass mug in the 1-liter size served at
Octoberfest
Mass
Shallow, wide rimmed glass resembling a
champagne bowl designed for highly carbonated
beer
berliner weisse glass
A universal lager glass which is associated with beer
halls and beer gardens serving draft beer
Krug
The shape of the glass can range from an elongated
tulip to a straight-sided vase
pilsner glass
Popular British pub thick-sided glass
pimpled mug
- Repeatability
- Repeatability – internal lab check method.
Repeated analysis of the same sample, by the same lab technician using the same equipment
r 95
- Reproducibility
- Reproducibility – between lab check method.
Repeated analysis of the same sample, by a different lab technician using different
equipment
The threshold is not
The threshold is not a fixed point,
The group BET is the geometric mean of —
The group BET is the geometric mean of individual BET
Preferred materials for sampling
Preferred materials: glass, stainless steel, glazed china
Affective/consumer tests assess —- responses. they use both qualitative ad quantitative
Affective/consumer tests assess -SUBJECTIVE responses. they use both qualitative ad quantitative
QUALITATIVE :
QUALITATIVE
* Subjective
* Suggestive
* Small groups
* Higher degree of variability
QUANTITATIVE
QUANTITATIVE: (>100) = preference or acceptance
* Objective
* Definitive
* Large groups
* Consistent questions/style
Preference implies
Preference implies some form of hierarchy but does not imply that
the consumer liked or disliked the product
Acceptance testing
Acceptance testing gives an indication of the magnitude of the
level of liking of the product. can use hedonic scales (9 point scale often used)
T-distribution is
shorter and flatter than normal distribution
- There are three kinds of t-tests
- One is a test of an experimental mean against a fixed value
- paired t-test or dependent t-test
- independent groups t-test
acceptance test can be analyzed by
t-test
anova
consumer test are
expensive
constantly changing market place
Affective Test
Affective Tests
* Preference (one product selected over another)
* Liking (like/dislike)
* Acceptance (accept/reject)
untrained subjects
goal is to obtain indication of appeal (one product over another)
Qualitative Affective Tests Methods
Qualitative Affective Tests Methods
* Focus groups
* Focus panels
* Mini groups
* One-on-one interviews
Focus group
3 different focus groups x (8-12ppl)
qualitative
Three primary sources of test subjects:
Three primary sources of test subjects: Employees, Local area residents, General population
Three primary choices of test location:
Three primary choices of test location: Laboratory, Central location, Home
Simple Ranking Test is
Simple Ranking Test is an extension of a paired preference test
A series of test samples (3-6) is placed in rank order according to preference
Friedman’s test statistic T calculated
Friedman’s test statistic T calculated to test whether significant difference in preference exists among the samples
To determine which individual samples differ significantly from which other individual samples use
To determine which individual samples differ significantly from which other individual samples use Fishers least significant difference (LSD)
If ties are be allowed,
If ties are be allowed, the statistics become more cumbersome
Which of the following are considered qualitative consumer tests?
Focus Group
one-on-one interview
Simple Rank Preference Tests give no measure of the degree of difference
between the samples.
T or F
True
Complete Block Design are used for Multi-sample Preference Tests if a number
of samples is six or less.
T or F
True
Personnel resources required for taste panel development should include:
Panel leader
Staff
Panelists
Basic beer taster training typically requires 80 to 120 hours of training
Fasle -
20-25 hr (approx cost: $3000-$4000)
Category Scaling:
Magnitude Estimation Scaling:
Line Scaling:
Category Scaling: Rating
Magnitude Estimation Scaling: Ratio Scaling
Line Scaling: Scoring
Which of the following training formats is not used in FlavorActiv ten-part
(Module 2) training program?
Category Scaling
Descriptive tests check the ability of panelist to:
Describe and recognize key beer flavours
Detect off-flavours at commercially significant concentrations
Using employees as subject in affective tests should be limited to:
product maintenance studies
Sensory panel recruitment process should ideally include _________ people:
80-100
Panel validation tests do not include:
accceptance
The purpose of the screening process is to rapidly eliminate candidates who cannot detect obvious differences in
products. T or F
true
Ranking test are appropriate for panelist screening. T or F
true
During training panelist need to understand that there is no “right and wrong” answer in difference tests since this
is hypothesis testing. T or F
true
FlavorActiv: Three different training formats are used in the programme
FlavorActiv: Three different training formats are used in the programme
* Matching test
* Yes/No forced choice
* Recognition tests
Training for Descriptive Tasting
Usually a five stage process
Training for Descriptive Tasting
Usually a five stage process
* Terminology development (1)
* Introduction to descriptive scaling (2)
* Initial practice (3)
* Small product differences (4)
* Final practice (5)
What is validated panel?
the panel as a whole is able to
recognize & rate key attributes and defects consistently, and individual
panelists’ scores are statistically similar to other panelists”
