FLAVOUR TERMINOLOGY OF BEER. A STUDY OF TERMS USED TO DESCRIBE ALE FLAVOURS
Open Access
- 12 November 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (6) , 324-326
- https://doi.org/10.1002/j.2050-0416.1978.tb03900.x
Abstract
Experimental data on terms used to describe the odour, flavour and after-flavour impressions of ninety-two commercial ale samples have been analysed by computer using a programme for multi-dimensional scaling. Two-dimensional plots and solid models derived from the results of the analyses depict the relationships existing between the use of the descriptive terms.Keywords
This publication has 3 references indexed in Scilit:
- RIBES FLAVOUR IN BEERJournal of the Institute of Brewing, 1976
- DIMETHYL SULPHIDE AS A FEATURE OF LAGER FLAVOURJournal of the Institute of Brewing, 1975
- DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOURJournal of the Institute of Brewing, 1973