VIEW ARTICLE    DOI: 10.1094/ASBCJ-49-0059

Sensory Characterization of Beer Flavor Using Cluster Analysis. Masao Mawatari, Yoshiaki Nagashima, Takako Aoki, Toru Hirota, and Masataka Yamada, Technology Development Department, Beer Division, Kirin Brewery Co., Ltd., 26-1, Jingumae 6-chome, Shibuya-ku, Tokyo 150 Japan. J. Am. Soc. Brew. Chem. 49:0059, 1991.

A computer-aided data processing method was developed to use multivariate analysis for the routine control of beer flavor characteristics. This method makes it possible to automatically enter flavor profile data into the computer using grading sheets and a scanner. It also makes it possible to combine the flavor profile test and the multivariate analysis using a commercially available personal computer, a workstation, and multivariate analysis software. Some applications showed that brewers can use this method in the routine quality control of beer flavor characteristics.

Keywords: Cluster analysis, Dendrogram, Sensory evaluation, Principal component analysis