Unit 7 - Lesson 3 - Sensory Assessment

Question 1

4 types of sensory

Answer 1

Aroma - smell - offactory
Taste - primary tastes - tongue
Texture - mouthfeel - Mucous membranes
Appearance - look - eye

Question 2

Where do you feel astringency?

Answer 2

Texture from mouthfeel

Question 3

Where do. you taste sweet bitter?

Answer 3

Tongue

Question 4

What is the breakdown of 40% ABV?

Answer 4

40% alcohol

59. 9% Water
60. 1% Flavor compounds

Question 5

How small can aroma molecules be for humans to smell

Answer 5

1 part per trillion (ppt)

Question 6

Where is bitterness from

Answer 6

Tannins

Question 7

Sourness from

Answer 7

Acids

Question 8

Sweetness from—

Answer 8

Sugars

Question 9

What gives aromas

Answer 9

volatile compounds that are released from the liquid into the surrounding air give the spirit its aroma

Question 10

What is a major contributor to mouthfeel?

Question 11

Aim of sensory analysis?

Question 12

What is a Sensory Assessor

Answer 12

either
The single sensory expert – typically a master blender
A group of trained assessors – a sensory panel

Question 13

What is a sensory panel?

Answer 13

This is a group of individuals, who are specifically trained to carry out sensory assessments

Question 14

How are routine sensory assessments conducted?

Answer 14

Usually aroma only due to ABV

Diluted to 20% ABV - releases flavor and reduce burn on the nose

Question 15

How do they restrict bias?

Answer 15

Keep numbers on samples random eg not a,b,c..

Question 16

What are the 3 main sensory tests

Answer 16

Sample screening - simpliest
Difference testing - taste agains a target
Descriptive analysis and flavour profiling

Question 17

What are some Difference Tests?

Answer 17

Triangle - most common 2 the same, 1 different have to match “FORCED CHOICE TEST”
Tetrad (4) - asked to matchup 2 pair
Duo-Trio - Start with reference given 2 to match reference

Question 18

What is the point of a Difference Test?

Answer 18

To tell whether the samples are different

Question 19

When did descriptive taste begin?

Answer 19

1970s Scotch Whisky Research instituted the whisky flavor wheel so everyone speaks the same language

Question 20

What is flavor profiling?

Answer 20

It is a step up from Flavor Wheel
Have to score attributes on a ballot
Score is then ploted on a spider wed diagram

Question 21

When might you use a difference test

Answer 21

1. when suspect a change in flavor
2. eg new yeast strain
   3, batch-to-batch; y-2-y for consistency
3. Check customer compliant samples with library

Question 22

When is Descriptive Analysis important

Answer 22

For flavor profiling
Used for final evaluation
Understand if flavors changed