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Sensory Analysis
Lyn Kruger
Siebel Institute of Technology
The Importance of Aromasand Flavors on Beer
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
The sensory analyst is considered an instrument
Senses are used to:
perceive and react
to characteristics of
food and beverages
Sensory Analysis
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
The sensory analyst is considered an instrument:
Measure
Analyze
Interpret
Sensory Analysis
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Humans as instruments
cognitive and cultural bias
individual acuity differences
Sensory Analysis
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Sensory analysts may vary from one test to the next:
Fatigue
Adaptation
Sensory Analysis
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Ability to discriminate between harmful and benign stimuli
Health and age play a role
Ability to improve with practice
Sensory Analysis
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Can taste many flavor compounds
Basic tastes
sweet, salty, sour, bitter, umami
Acute sense of smell
Trigeminal sensations:
burning, cooling, tingling
> 1,000 odors and flavors in beer
Sensory Evaluation: What we know
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Olfactory System
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Trigeminal Sensation
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Establish memory for aromas and flavors
recognize and identify aromas and flavors
choose correct descriptors
Sensory Evaluation: Training objectives
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor Wheel
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Aroma impressions first, drive by then 2-3 short sniffs
Small sips
Allow sample to sit on tongue for a moment, then swallow
Basic Tastes: Sensory procedure
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Avoid oversaturation and sensory fatigue
Allow 15 - 60 seconds between samples to readapt receptors
Less flavored samples before highly flavored samples
Basic Tastes: Sensory procedure
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Beer sample quickly moderates towards 37C in the mouth
Immediate (in some individuals copious) secretion of saliva inresponse to oral stimulation
This is promoted in beer by its acidity, alcohol content and highlevel of carbonation.
Saliva is a well-buffered, high pH (7.0) diluent, and influencesthe sensory perception of beer
Basic Tastes: What happens
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Sensory Analysis
Lyn Kruger
Siebel Institute of Technology
BREWHOUSE ASSOCIATED
FLAVORS
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Positive Flavors
Malty
Hoppy
Bitter
Off flavors Dimethyl sulfide (DMS)
Isovaleric acid
Flavors Associated with Brewhouse
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Standard Malts
Cereal
Grain
Sweet
Nutty
Malty
Caramel/Color Malts
Caramel
Toffee Nutty
Slightly burnt
Roasted Malts
Burnt
Bitter
Coffee
Malty: Typical Flavors
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Hoppy
Use Aroma hop varieties
Aroma Associated with Hop Oils :
Floral Compounds
Citrus Compounds
Noble aroma-herbal, spicy - oxidation products
Bitter
Use Bittering hop varieties
Bitter flavor associated with resins
Hoppy & Bitter
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
creamed corn, vegetable, oysters, tomato juice
Formation
Precursor (S-methyl methionine [SMM])
formed in the barley Some SMM remains in the malt
During wort boiling SMM is converted to DMSand lost by volatilization
Dimethyl Sulfide (DMS)
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
cheesy, sweat socks
Production
Formed in old hops
Organic acid
Isovaleric Acid
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Sensory Analysis
Lyn Kruger
Siebel Institute of Technology
FERMENTATION RELATED
FLAVORS
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Flavors
fruity, banana, apples, perfumy, solvent,nail varnish remover
Production
Reaction of alcohol group and acid groupin the yeast cell
Iso amyl acetate (Fruity)
Ethyl Acetate (Solvent)
Esters
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
buttery, butterscotch
Production
During yeast growth in fermentation
When the yeast has to make a specific amino acid - valine
Diacetyl
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
sulfury, rotten eggs, burnt rubber, strikinga match
Production
Intermediates in amino acid metabolism When yeast needs to make sulfur
containing amino acids
Sulfur Compounds
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Sensory Analysis
Lyn Kruger
Siebel Institute of Technology
STORAGE ASSOCIATED
FLAVORS
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Any flavor changes after maturation - generally negative(off-flavors)
Few exceptions (e.g. barley wines)
Flavors normally associated with staling of the beer
Papery
Bready/Cooked
Skunky
Aldehydic
Flavors associated with Product Storage
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
papery, wet cardboard, stale.
Formation
Oxidation of linoleic acid
Forms trans-2-nonenal (an aldehyde) Very low flavor threshold (1 ppb)
Oxygen /light promotes reaction
Papery
B d / C k d
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
cooked breakfast cereal, oxidized, cooked
Formation
Overpasteurization( particularly in the presence of air)
Oxidation reactions
Bready / Cooked
Ald h di
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
Nutty, toffee, honey, green apples, aldehydic
Formation
Degradation of amino acids
Oxidation of higher alcohols Oxidation of isohumulones
Oxidation of lipids
Oxidation of ethanol (acetaldehyde)
Aldehydic
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Sensory Analysis
Lyn Kruger
Siebel Institute of Technology
CONTAMINATION RELATED
FLAVORS
Fl i t d ith C t i ti
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These flavors are generally off-flavors
Can be microbial or non-microbial
Microbial
Variety - depending on microorganism
Cloves (eugenol, 4-vinylguaicol) Acidic (lactic, acetic acid)
Diacetyl
DMS
Sulfur
Flavors associated with Contamination
Microbial: Cloves / Spicy
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Flavor
phenolic, cloves, spicy
Formation
Associated primarily with wild yeast
In some beer styles - deliberate
Microbial: Cloves / Spicy
Acidic
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Flavor
sour, vinegar, sour milk, acetic, lactic acid, acidic
Formation
Beer spoilage bacteria
Lactic acid bacteria -Lactobacillus
&Pediococcus
Produce lactic acid and acetic acid (only Lactobacillus)
Acidic
Diacetyl
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Flavor
buttery, butterscotch
Formation
Beer spoilage bacteria
Lactobacillus &Pediococcus Wort spoiling bacteria
Enterobacteriacea
Diacetyl
DMS
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Sensory Analysis: The Importance of Aromas and Flavors on BeerLyn Kruger, Siebel Institute of Technology
Flavor
cooked vegetable, corn, olives, oysters
Formation
Wort spoiling bacteria
Often grow in plate heat exchangers
DMS
Sulfury
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Flavor
sulfur, rotten eggs, mercaptan
Formation
Wort spoiling bacteria
Beer spoilage bacteria
Sulfury