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A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER AND ITS USE IN ASSESSING FLAVOUR STABILITY AND FLAVOUR CONSISTENCY
Author(s) -
Søltoft M.
Publication year - 1974
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.2050-0416.1974.tb03651.x
Subject(s) - flavour , wine tasting , taste , consistency (knowledge bases) , mathematics , stability (learning theory) , sensory analysis , food science , computer science , statistics , chemistry , artificial intelligence , machine learning , wine
A profile form for reporting in descriptive terms the sensory qualities of a beer sample is presented, and the importance of adopting a common vocabulary of terms related to tasting is stressed. Preconditions for subjecting taste reports to statistical analysis and computation are reviewed. The use of formalized taste reports, in connection with a standardized forcing procedure, in the assessment of flavour stability and flavour consistency is illustrated by an example.