Sensory Assesment

Question 1

Aroma

Answer 1

Olfactory. Came from the volatile compounds released into the air

Question 2

Taste

Answer 2

Tastebuds. Bitter, sweet, sour, salty, umami. A limited number if compounds impart these tastes.

Question 3

Texture

Answer 3

Soft lining if the mouth, mucous membrane. Mouthfeel. Alcohol, residual sugars, and protein content all contribute.

Question 4

Appearance

Answer 4

Eat with your eyes. Compounds that give colour will contribute to beers foam and provide fizziness. All will give the customer expectations of how the beer will taste.

Question 5

Sensory assessment

Answer 5

Human assessor’s evaluate the product. Must rely on human noses and tastebuds to assess flavour where instruments cannot.

Question 6

Sensory analysis

Answer 6

Conducted under controlled conditions by a single sensory expert or a panel of trained assessor’s to confirm we get the same result each time.

Question 7

Sample screening

Answer 7

Assessment of a sample or set of samples to determine if they have desired flavour characteristics.

Question 8

Preference testing

Answer 8

A panel is given two or more samples and asked which they prefer. More info may be collected eg. Why.

Question 9

Difference testing

Answer 9

Carefully controlled tests to determine if there is a difference between two samples.

Question 10

Triangle test

Answer 10

Determines if there is a difference between two samples. Spaniel is presented with 4 samples: two are the same, one is different. Panel is asked to pick the odd sample out.

Question 11

Tetrad test

Answer 11

A panel is presented with four samples and asked to match the two pairs.

Question 12

Duo-trio test

Answer 12

A panel is presented with three samples: one reference and two test samples. Panel is asked to match one of the two samples to the reference.

Question 13

Flavour profiling

Answer 13

Uses the shred upon vocabulary and addresses the intensity (eg floral 1-5, malty 1-5, citrus 1-5, ect)