A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER AND ITS USE IN ASSESSING FLAVOUR STABILITY AND FLAVOUR CONSISTENCY

Abstract

A profile form for reporting in descriptive terms the sensory qualities of a beer sample is presented, and the importance of adopting a common vocabulary of terms related to tasting is stressed. Preconditions for subjecting taste reports to statistical analysis and computation are reviewed. The use of formalized taste reports, in connection with a standardized forcing procedure, in the assessment of flavour stability and flavour consistency is illustrated by an example.