A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER AND ITS USE IN ASSESSING FLAVOUR STABILITY AND FLAVOUR CONSISTENCY
Open Access
- 12 November 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (6) , 570-576
- https://doi.org/10.1002/j.2050-0416.1974.tb03651.x
Abstract
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.Keywords
This publication has 1 reference indexed in Scilit:
- DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOURJournal of the Institute of Brewing, 1973