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MBCP 2021 > Sensory > Flashcards

Sensory Flashcards

1
Q

What is the flavor attribute of 2,3-butanedione?

A

Diacetyl, like butter, butter popcorn, or warm milk

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2
Q

What is the flavor attribute of Dimethyl Sulfide?

A

DMS, boiled sweetcorn, tomato sauce

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3
Q

What is the flavor attribute of Ferrous Sulfate?

A

Metallic, like ink or blood

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4
Q

What is the flavor attribute of Hop Oil Extract?

A

Traditional English dry hop character

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5
Q

What is the flavor attribute of Hydrogen Sulfide?

A

H2S, like boiled or rotten eggs

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6
Q

What is the flavor attribute of Isoamyl Acetate?

A

Bananas or boiled sweets

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7
Q

What is the flavor attribute of 3-methyl-2-butene-1-thiol?

A

Lightstruck, like a skunk or freshly brewed coffee, cannabis like

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8
Q

What is the flavor attribute of Trans-2-nonenal?

A

Papery, like dry paper or cardboard

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9
Q

What is the flavor attribute of 2,4,6-trichloroanisole?

A

TCA, musty, like corked wine or a damp cellar

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10
Q

What is the flavor attribute of 4-vinyl guaiacol?

A

Phenolic-4-VG, like cloves or carnations

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11
Q

What is orthonasal olfaction?

A

It is sensing aroma via the pathway through your nostrils

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12
Q

What is retronasal olfaction?

A

It is sensing aroma via the pathway through your mouth and into your nasal cavity

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13
Q

What does it mean to have an anosmia?

A

You cannot smell a certain chemical compound (or aroma)

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14
Q

What is “astrigency”?

A

The degree to which the sample feels dry in the mouth

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15
Q

What is “mouthwatering”?

A

The amount of moisture created in the mouth

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16
Q

What is the term for the degree of resistance felt when moving the tongue through a sample?

A

Body

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17
Q

What is the test called in which participants select a phrase that best describes their degree of liking of the product?

A

Hedonic testing

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18
Q

What is the test called in which participants use a common language to describe the flavor profile of a sample?

A

Description Test

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19
Q

What is the TTT test?

A

True-To-Target Test

Using the target description, identifies if the sample is in or out of the acceptable range of variability

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20
Q

Which bias is due to a decrease in responsiveness under conditions of constant stimulation?

What should be the maximum number of samples/panel to avoid this?

A

Adaptation

8 samples/panel

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21
Q

What is expectation error?

A

A panelist uses knowledge of a sample to form a sensory judgement instead of using their actual sensory perceptions.

22
Q

What is selective perception?

A

The panelist ignores information that falls outside of their expectations or beliefs

23
Q

When sampling a beer, somebody yells “pineapple!” and now you taste pineapple immediately. What is this an example of?

A

Mutual suggestion

24
Q

What are these examples of?

  • Fruity aroma pairs with sweet taste
  • Dark color pairs with roasty aromas
A

Logical errors

25
Q

What is the halo effect?

A

A positive evaluation of one characteristic boosts the ratings of other independent characteristics

26
Q

Two samples are presented squentially and they differ in one or more characteristics.

The panelist overestimates the magnitude of the difference

What is this bias referred to as?

A

Contrast Effect

27
Q

What is the pattern effect?

A

A panelist detects a general pattern to the order of the presentation of samples. The panelist’s brain exploits this information to match their perceptions to the perceived pattern

28
Q

The first sample effect shows that panelists frequently assess the first sample of a tasting less favorably than the rest of the samples.

True or False?

A

False

29
Q

How are presentation order effects negated?

A

The samples are randomized

30
Q

What is a default effect?

A

When given a choice of two or more options, panelists will usually favor the default response if one exists.

A common result in TTT where panelists pass samples that should not have passed.

31
Q

A bias in which people tend to place higher value on things that they have created.

What is this called?

A

The IKEA Effect

Example: a brewmaster on the tasting panel gives his beers a higher rating

32
Q

Why is it important to taste beer prior to packaging it?

A

Dumping packaged beer costs ~20% more than dumping beer out of the bright tank

33
Q

How many assessors should be present for in-process spot checks?

A

At least 2

34
Q

What is the maximum number of people for a useful round table?

A

10

35
Q

How many assessors are need for a barrel blending program?

A

1 leader and only a few additional experts

36
Q

Smoke flavor can be filtered out of water using carbon filtration

True or False?

A

True

37
Q

Smoke flavor can removed from water by boiling.

True or False?

A

False

38
Q

What is Geosmin and how does it affect water flavor?

A

Geosmin is the smell of dry earth after a summer rain…

It is caused by algal blooms in the water shed.

39
Q

Chlorine can be volatized and removed from water by boiling.

True or False?

A

True

40
Q

What is the process used to taste CO2?

A

Bubble the CO2 through water and drink it.

41
Q

What is the flavor attribute of chlorophenol?

A

Band-aid, iodine, medicinal

42
Q

What is the flavor attribute of sulfur dioxide (SO2)?

A

Flinty, gun powder

43
Q

What are the 4 reasons for hop sensory evaluation?

A
  1. Breeding
  2. Selecting
  3. Making new beers
  4. Making consistent beers
44
Q

What are the 4 reasons for malt senory evaluation?

A
  1. Crop year evaluation
  2. Vendor qualification
  3. Product development
  4. Anomaly tracking
45
Q

What are the 3 non-targeted difference tests?

A
  1. Triangle
    • 3 samples given, must decide which 2 are the same sample
  2. Tetrad
    • 4 samples given, must decide which pairs are the same sample
  3. Duo-trio
    • Which sample matches the reference?
46
Q

What are the two target difference tests?

A
  1. X-alternative force choice
    • 2 or 3 samples
    • “Indicate which sample has a higher level of bitterness”
  2. Degree of difference
    • Acknowledges inherent product variability by including 2 reference samples and 1 test sample
47
Q

What does the Null Hypothesis state in Hypothesis Testing?

A

The Null Hypothesis is the default position stating that there is no difference between the samples

48
Q

What is Type I error?

A
  • Also referred to as Alpha
  • Says that the samples are different when they are not
  • Beer A and B were not actually different but a difference was concluded
49
Q

What is Type II Error?

A
  • Also referred to as Beta
  • Says that the samples are similar when they are not
  • Beer A and B were actually different but a difference was not concluded
50
Q

How many assessors are required for a Triangle Test to be statistically relevant?

A

18-36

51
Q

How many assessors are required for a Tetrad Test to be statistically relevant?

A

15-33

52
Q

What is a p-chart used for?

What is the UCL?

A
  • A chart relating the TTT to the NOT TTT ratings for a brand
  • The UCL is the Upper Control Limit where if the UCL is exceeded, there is an issue that needs to be resolved

MBCP 2021 (18 decks)

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