Overview of Sensory Evaluation Seminar Sessions The Day

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2 Overview of Sensory Evaluation Seminar Sessions The Day q q q q q q q q q q q Overview of sensory evaluation Principles of sensory evaluation Flavor unit & Flavor wheels Training & selection of sensory evaluation panelists Types of sensory tests Descriptive analysis Biases in sensory evaluation q Appearance Biases: Case Study Thresholds and threshold determinations Key beer flavors [Fermentation] Presentation of sensory data - reporting Preparation of sensory standards & flavor aroma samples

3 Why? - Where Does Sensory Fit In? Perception is Everything Delight Consumers > Quality Everytime. Human vs. Instrument Our senses can be deceived but: Taste/Flavor is the Be All and End All. Sue Thompson ASBC.

4 Introduction : The Day True Sensory Evaluation Takes Years to Master. Some quick sensory tests can be done. It is up to you how far you can or will need to take it. References and Resources are Available

5 Introduction : The Day - II What is sensory analysis and what does it tell us? What questions does sensory analysis answer? Why should we use sensory analysis? How does sensory analysis help? What are the benefits of using sensory analysis? How do we get started? Carpenter, et al, 2000.

6 Introduction : The Day - III A scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. OR: The use of people as instruments to measure sensory response to stimuli. Whitney Thompson _ MBAA Seminar.

7 Introduction : The Day - IV

8 Electronic Tongues?

9 Electronic Tongues? The concept of the electronic tongue consists in using a generic array of sensors, in other words with generic response to the various chemical compounds involved The study concludes that these tools could one day give robots a sense of taste, and even supplant panels of tasters in the food industry to improve the quality and reliability of products for consumption.

10 Electronic Nose Electronic noses come and go? Just mention in passing its nothing to sniff at!

11 So we can quit here and go have a beer?

12 Key References

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19 References/Resources - I Principles of Sensory Evaluation of Food. Maynard A. Amerine, Rose Marie Pangborn, Edward Roessler. Academic Press, Sensory Analysis of Foods (Second Edn.) J.R. Piggott Elsevier 1988/ ISBN Guidelines for Sensory Analysis in Food Product Development and Quality Control (Second Edn.) Roland P. Carpenter, David H. Lyon and Terry A. Hasdell. Aspen Publishers, 2000/ISBN Guidelines for The Selection And Training of Sensory Panel Members ASTM Special Technical Publications. Am. Soc. For Testing and Materials [Also: Manual Sensory Testing Methods & Basic Principles of Sensory Evaluation] Sensory Evaluation of Food: Theory and Practice. Gisella Jellinek. VCH Publishers, Consumer Sensory Testing for Product Development. Anna V. A. Resurreccion Chapman and Hall/Aspen Publishers 1998/ISBN:

20 References/Resources - II Sensory Evaluation of Food: Principles and Practices. Harry T Lawless and Hildegarde Heymann. Chapman and Hall, 1998/ISBN: Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design. Harry T. Lawless. Wiley-Blackwell, 2013/ISBN: X Laboratory Exercises for Sensory Evaluation. Harry. T. Lawless Springer, 2013 /ISBN: Sensory Analysis for Food and Beverage Quality Control: A Practical Guide. David Kilcast. Woodhead Publishing, 2010/ISBN: Sensory Evaluation of Food: Statistical Methods and Procedures Michael O Mahony. CRC Press, 1986/ISBN: Flavor: Practical Guides for Beer Quality Charles. W. Bamforth. ASBC, 2014/ISBN: Sensory Analysis Manual. The Institute of Brewing, Institute for perception: ASBC website.

21 Key References

22 Applications of Sensory Evaluation I Raw materials Basic tests but important Product Profiles Quality in Process Threshold specs on desired/off-flavors D!! Brewhouse changes DMS? Process Formula or Ingredient Changes or Packaging changes CANS? Steel-Al? Liners? Chloride/(Scalping?)

23 Applications of Sensory Evaluation II New Product Consumer input (panels advice?) Coke vs. new coke Shelf-life (Age, O2) Competition IBU s down in Bud? Why? Category Assignments

24 Speaking of Aging

25 Aging/Transport of Beer and Sensory Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the Brewery. Gary Spedding and Tony Aiken, 2014 (Book Chapter - In Press).

26 The Everyday World of Sensory

27 All the Senses Some more than others. Sight Less than 5% Foam, color, hazes Auditory/Hearing Touch Less than 5% 1% (Trigeminal) Taste Basic tastes 5%

28 It comes down to Smell/Olfaction Smell 90% Perception of flavor is a combination of all the sensory stimuli. But 90% comes down to What the nose knows. We will try to hide color to avoid bias.

29 Global Outlook and Sensory

30 Convincing arguments for Sensory To improve sensory quality of a product or ensure consistency Understand sensory characters - product > & influence on consumer pref. How product performs vs. competition consumer perceptions and or sensory characteristics To detect differences or changes in a product due to recipe modifications. To influence product listings with retailers do you understand product profile and consumers?

31 Convinced Yet? Moving on to discuss sensory

32 Gary Spedding and Tony Aiken for the American Brewers Guild Brewing School