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1988•Journal of the Institute of BrewingOpen access

ASSESSMENT AND CONTROL OF BEER FLAVOUR

F. Richard Sharpe

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Abstract

The three main flavour assessment techniques — triangle tasting, flavour profile and — trueness-to-type tasting — as used for production control, Quality Control and Research & Development, are described. Control of flavour is illustrated with the addition of post-fermentation hop aroma by injection of hop extracts in liquid CO2 solution. The added flavour is measured instrumentally by Gas Chromatography (GC) and the final product organoleptically by flavour profile and trueness-to-type tasting. The rate of hop extract addition is controlled by both the GC and tasting data.

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The three main flavour assessment techniques — triangle tasting, flavour profile and — trueness-to-type tasting — as used for production control, Quality Control and Research & Development, are described. Control of flavour is illustrated with the addition of post-fermentation hop aroma by injection of hop extracts in liquid CO2 solution. The added flavour is measured instrumentally by Gas Chromatography (GC) and the final product organoleptically by flavour profile and trueness-to-type tasting. The rate of hop extract addition is controlled by both the GC and tasting data.

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Available abstract

The three main flavour assessment techniques — triangle tasting, flavour profile and — trueness-to-type tasting — as used for production control, Quality Control and Research & Development, are described. Control of flavour is illustrated with the addition of post-fermentation hop aroma by injection of hop extracts in liquid CO2 solution. The added flavour is measured instrumentally by Gas Chromatography (GC) and the final product organoleptically by flavour profile and trueness-to-type tasting. The rate of hop extract addition is controlled by both the GC and tasting data.

Key concepts: Flavour, Wine tasting, Aroma, Food science, Hop (telecommunications), Flavor, Chemistry, Fermentation

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