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THE EVALUATION OF BEER FLAVOUR *
Author(s) -
Bishop L. R.
Publication year - 1971
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1971.tb03390.x
Subject(s) - flavour , taste , brewing , food science , chemistry , trace (psycholinguistics) , fermentation , philosophy , linguistics
The elements of taste perceived on the tongue can readily be measured. Only trace amounts of some substances are required to influence taste, but even more minute amounts of volatile substances can be detected by the olfactory organ in the nose, and many of these minute traces can now be measured. As a result of present feasibilities and of likely future developments, the possibility exists of regular and regulated objective control of one of the central issues in brewing—the flavour of the beer.