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​Sensory Analysis Methods

Beer Flavor Database

This database is the culmination of countless hours of research and comprises a total of 589 chemical names. The overall purpose of this project was to create a flavor database for the brewing industry to use for sensory science and sensory labs. For example, if there is a strong aroma or flavor in beer, a search can be completed to find the chemical names responsible for the aroma. Sensory labs can use the database to compare panel thresholds to cited values or to create a vocabulary of commonly used flavor descriptors in beer.

Sensory Analysis 1. Terms and Definitions (International Method)

This section defines the principal concepts and methods used in sensory analysis of brewery products. For individual flavor terms, see Sensory Analysis-12.

Sensory Analysis 2. Test Room, Equipment, Conduct of Test (International Method)

The equipment and procedures described in this method are designed to cover the requirements of brewery panel testing of beer, wort, water, and other liquid products. The panel tasks considered in this method include not only difference testing, descriptive tests, and quality control tasting, but also panel training, threshold testing, investigation of off-flavors, plant project tasting, and new product development.

Sensory Analysis 3. Choice of Method (International Method)

In sensory analysis, a given problem frequently requires appreciable thought before an appropriate practical test is selected because the initial conception of the problem may require clarification. This method discusses the choice of a test relevant to a given problem

Sensory Analysis 4. Selection and Training of Assessors (International Method

The procedures described in this method are suitable for establishing and maintaining a resident sensory panel to be used for difference tests, threshold tests, and descriptive tests of beer, wort, water, and other brewery samples. This method does not apply to consumer panels used for preference tests.

Sensory Analysis 5. Author Guidelines for Reporting (International Method)

Procedures described in this method report the results of sensory tests on samples of beer, wort, water, or other brewing materials or intermediate products. The reports can be used for publication purposes or for internal use at the brewery.

Sensory Analysis 6. Paired Comparison Test (International Method)

The test described in this method is used for the following purposes: (a) Directional Difference Test –to determine in what way a particular sensory characteristic differs between two samples (e.g., more sweet or less sweet); (b) Paired Preference Test–to establish whether a preference exists between two samples (e.g., in consumer tests); and (c) Assessor Training–to select, train, and perfect assessors.

Sensory Analysis 7. Triangular Test (International Method)

This method is used to determine whether any two samples of beer, wort, in-process samples, water, or other brewery samples are significantly different or whether the samples are significantly similar. The method is the same for testing for difference and similarity, but the statistical parameters selected for the evaluation of results and the minimum number of assessors required is different. Typically, more assessors are needed to test for similarity than to test for difference. Use of the method is recommended when the nature of the difference between samples is unknown. It does not determine the size or direction of the difference, and the attribute or attributes responsible for the differences are not identified. The method also applies whether a difference exists in a single attribute or in several. It is applicable only when the products do not cause excessive sensory fatigue, carryover, or adaptation. In these cases, use another test, for example, the duo-trio test, taking into account that this test has a lower statistical power. The method can also be used to select, train, and monitor assessors.

Sensory Analysis 8. Duo-Trio Test (International Method)

The test described in this method determines whether a sensory difference is apparent between two samples. It can be applied to any two samples of beer, wort, water, or other brewery samples, whether the difference(s) to be expected involves all sensory attributes or one specific attribute (odor, sweetness, etc.). The assessors are first presented the identified reference sample. This is followed by two coded samples, one of which is identical to the reference sample. The assessors are asked to identify the odd sample.

Sensory Analysis 9. Threshold of Added Substances -- Ascending Method of Limits Test (International Method)

The test described in this method determines the lowest concentration of an added substance that can be detected by odor or taste. The threshold may be determined to: (a) learn whether a substance present in beer is likely to exert an effect on its flavor; (b) provide an indication of the magnitude of any such effect; (c) study the relative sensitivities of individuals to the test substance; and (d) select, train, and perfect assessors.

Sensory Analysis 10. Descriptive Analysis (International Method)

This method is used with trained tasters to obtain a systematic description of the flavor of samples under test, for example, in the evaluation of test brews, or in quality control, or to train and perfect assessors. Additionally, this method can be used to profile competitors of a brand to determine differences among your beers and other leading brands. Apply the test to any beer, wort, water, and other brewery samples or, more frequently, to any group of 2-6 samples to be compared.

Sensory Analysis 11. Ranking Test (International Method)

The test described in this method is used to place a series of test samples (usually from three to six) in rank order according to a given characteristic (criterion). The criterion may be the intensity of a single sensory attribute, or a group of related attributes, or a total impression.

Sensory Analysis 12. Flavor Terminology and Reference Standards (International Method)

This method describes an internationally accepted flavor terminology system for beer. It names and defines each of 122 separately identifiable flavor notes that can occur in beer. Approved flavor reference standards or procedures are provided for 27 terms, and suggestions are given for 15 additional substances.

Sensory Analysis 13. Difference-from-Control (International Method)

The test described in this method is used when the test objective is twofold: 1) to determine whether a sensory difference is apparent between samples; and 2) to estimate the magnitude of any such difference. If the purpose is to prove similarity between two samples, the test does not apply.

Sensory Analysis 14. Hot Steep Malt Sensory Evaluation Method

The hot steep method is a rapid and standardized wort preparation method for the sensory evaluation of extractable malt flavor. This method is designed to be practical and affordable.

Sensory Analysis 15. Hop Tea Sensory Method

This method creates a cold-water extract of hops (“hop tea”) for sensory analysis to assess the potential dry-hop aroma quality of hops. It can be used by sensory panels, hop research laboratories, brewers, homebrewers, hop growers, and hop vendors. This rapid method is useful for hop evaluation only, and caution should be taken when making assumptions about flavor carry-over to beer.

Sensory Analysis 16. Hop Grind Sensory Evaluation Method

Historically, hop aroma has been evaluated by rubbing hops, which can be messy, requires the destruction of a large sample size, and can be variable based on rub vigor. In contrast, this fast and affordable hop sensory method is both sensitive and repeatable. This method serves as a resource for quality programs to evaluate hops as a raw brewing material and for research programs to explore potentially unique or desirable aromas in developing hop varieties. The hop grind method offers the following advantages: the hops can be prepared in a short period of time, with samples being produced in approximately 5 min. The method can be performed using significantly less hop material than required in the rub, and lastly, the hop grind method is not messy and does not have the same risk of aroma carryover as the rub method.

Sensory Analysis 17. Sensory Production Release

Production release is a sensory quality assurance check prior to a product being released for further processing (e.g., fermentation vessel or bright beer) or sale (e.g., packaged beer). The most effective and straightforward method for conducting production release, true to brand/not true to brand, is explained in this document. It may be used by breweries of all sizes to determine adherence to brand/target profiles of packaged product, bright beer, and fermenters. The use of a standardized methodology and adequately trained panelists is critical to consistent success. This method represents the scientific brewing community’s most up-to-date approach to this crucial quality control assessment, which should be considered a foundational aspect of a sensory lab in a production environment.

Sensory Analysis 18. Tetrad Test

This test method covers a procedure for determining whether a statistically significant sensory difference exists between samples of two different products. This method of discrimination is more statistically efficient and powerful than the triangle test and therefore requires fewer panelists.