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1974•Journal of the Institute of BrewingOpen access

PROFILE ANALYSIS AND FLAVOUR DISCRIMINATION

J. F. Clapperton

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Abstract

The relative merits of profile tasting and difference tasting are discussed. Profile analysis can reveal and characterize flavour differences that are not revealed by difference tasting using the triangular or three-glass test, even though the same people carry out both types of test. A multiple comparison test is used in conjunction with profile analysis to reveal the size as well as the nature of perceived differences in flavour. This is exemplified by studies of the effect of adding increasing amounts of diacetyl to three different types of beer. It may be necessary to consider not just the presence of individual flavour notes but also their duration and order of perception in order to explain the effects of flavour potentiators, such as guanosine 5′-monophosphoric acid.

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What this paper is about

The relative merits of profile tasting and difference tasting are discussed. Profile analysis can reveal and characterize flavour differences that are not revealed by difference tasting using the triangular or three-glass test, even though the same people carry out both types of test. A multiple comparison test is used in conjunction with profile analysis to reveal the size as well as the nature of perceived differences in flavour. This is exemplified by studies of the effect of adding increasing amounts of diacetyl to three different types of beer. It may be necessary to consider not just the presence of individual flavour notes but also their duration and order of perception in order to explain the effects of flavour potentiators, such as guanosine 5′-monophosphoric acid.

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Available abstract

The relative merits of profile tasting and difference tasting are discussed. Profile analysis can reveal and characterize flavour differences that are not revealed by difference tasting using the triangular or three-glass test, even though the same people carry out both types of test. A multiple comparison test is used in conjunction with profile analysis to reveal the size as well as the nature of perceived differences in flavour. This is exemplified by studies of the effect of adding increasing amounts of diacetyl to three different types of beer. It may be necessary to consider not just the presence of individual flavour notes but also their duration and order of perception in order to explain the effects of flavour potentiators, such as guanosine 5′-monophosphoric acid.

Key concepts: Wine tasting, Flavour, Diacetyl, Food science, Mathematics, Chemistry, Wine

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