Part 2 sensory evaluation

A Go/No-Go ballot is the last chance for a brewery to prevent a flawed batch of beer from reaching the market and perhaps negatively affecting the perception of the brand and brewery. This sort of issue can easily result in costly retums/buy-backs. Due to the gravity of the situation, a Go/No-Go panel would ideally be staffed by the best-trained, most proficient sensory panelists available however, when just starting a program, a grasp of the brand profile, enthusiasm, and an appreciation of the work s importance may have to suffice. 

This description of a Go/No-Go panel is an illustration of the basic philosophy behind sensory panels and their mission. The aim is to find problems before they become big problems (see Table 18.4). If a taint can be found in raw ingredients, it is 

Should this beer batch of beer be packaged and shipped  

Phase/purpose Focus Details in this chapter 

Wort and beer at all stages Spoilage and off-flavors See Table 18.3 and Beer and 

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Enantioselective gas chromatography can provide three quite different kinds of information (1) the amount of each enantiomer present in a food, determined as the enantiomeric purity or the enantiomer excess, and the separation factor a for each pair of enantiomers (2) enantiospecific sensory evaluation using gas chromatography-olfactometry (GC-O) and (3) data used as part of an authenticity determination. 

What to Tell the Panelist. Panelists should be given as little information as possible about the test at hand so as not to influence results. Part of the same study as was described in the section dealing with sensory evaluation of more than one type of citrus product at one session also dealt with the problem at... 

V. Karl, J. Gutser, A. Dietrich, B. Maas and A. Mosandl, Stereoisomeric flavour compounds. LXVIII. 2-, 3- and 4-alkyl-branched acids. Part 2 chirospecific analysis and sensory evaluation , Chirality 6 427-434 (1994). 

The authors of this book provide an update of the methodology used in flavor research. Many improvements in instrumental sensitivities and capabilities have accrued in recent years, and state-of-the-art instrumentation and instrumental techniques for flavor analyses compose a substantial portion of this volume. New methods for extracting, derivatizing, and otherwise manipulating flavor compounds are another important part of this book, as are the chapters that deal with sensory evaluation. As editors, we are grateful to the authors for their contributions and to our respective employers for their support of our effort. 

Bluyssen PM, Elkhuizen PA (1994) Sensory evaluation of air quality training and performance, part 11. TNO report 94-BB1-R1664 (confidential)... 

The liquor colour is one of the most important quality parameters of tea. During cash valuation, where flavour is not important, the liquor colour is considered to be the qualifying factor for quality, as in those cases the liquor colour alone can represent the other physical attributes of tea. An interesting fact regarding the liquor colour is that in few parts of the world the consumers are biased only to some particular liquor colour of tea and it varies from country to country. Furthermore like other commercial sectors some trade disputes also exist in tea. Measurements on liquor colour help a lot to monitor/rectify such problems also. But uunfortunately there is no standard method other than sensory evaluation available to study the tea liquor colour. 

This table forms a key part of instruction for sensory evaluation programs in general and specifically for fiavors associated with atypical fermentation activities of bacteria and or wild yeast. The data in the table represent summaries of information obtained from many of the references cited in the text, product summaries from suppliers of sensory standards (specifically Flavor Activ) and collected notes of the authors over many years and so, for clarity, not all specific points are referenced in the table itself. 

Even if today s children evolve rapidly, the pace of cognitive development is relatively fixed and limifs fhe potential application of sensory techniques with children. However, one may imagine that the application of the most recent ways of collecting sensory data (i.e. using internet and tactile pads), which are appealing to children, may open new ways to motivate them to take part in sensory evaluation. 

Feliciano RP, Antunes C, Ramos A, et al. Characterization of traditional and exotic apple varieties from Portugal. Part 1— Nutritional, phjTochemical and sensory evaluation. J Fund Foods. 2010 2(1) 35—45. 

Table II shows a sensory evaluation after adding each component to fresh beer. No change in the aroma after adding 2-methyltetrahydro-furan-3-one, 3-methyl-2-buten-l-ol or 2-acetylfuran to fresh beer was apparent The aroma was distinguishable between the control beer and the beer samples with ethyl lactate, furfural, linalool, 5-methyl-furfural, and y -nonalactone respectively added, but no stale flavor was detected in each beer sample. An astringent note, this being part of the stale flavor, appeared after adding 2-furfuryl ethyl ether (2-FEE) to the control beer. 2-FEE is considered to have been partly respon-sible for the stale flavor, although it was not completely reproduced by the addition of 2-FEE...

One way to standardize the sensory abilities of panelists is to use olfactory tests. Some of them, such as the ETOC, have been designed for sensory evaluation purposes in order to provide sensory and cognitive clues to olfactory capability. The test scores could thus usefully be included in the processing of sensory data. The assessment of panelists for olfactory and for other sensory sensitivity may, in part, account for the difference between flavor perception and flavor release, which remains a major challenge in the characterization of flavor compounds. 

U.S. Army Biomedical Laboratory. Evaluation of EA 4923 for mutagenicity and chromosome damaging potential. IN EA 4923 - A volatile Sensory Irritant, Part 2 - Source Documents. Edgewood Arsenal, Md. November 8, 1977. p. 217-223. 

Sensory Analysis. Oils from the Magne variety were evaluated by a profile panel. Oil from crude oats (a), two oils from roasted oats (one part milled before roasting (b) and one milled after roasting (c), and heated oil from crude oats (d) were subjected to the triangle test and descriptive analysis. No evaluations were performed of oils from the Chihuauhua variety, due to lack of material and also to similarities with the various Magne oils. 

Several treatment agents of wine yeast cell walls, sodium caseinate, gelatin, bentonite were evaluated for their potential to bind with aroma compounds. The loss of sensory properties of wine, especially flavor modification, is partly caused by protein stabilization treatments with fining agents or ultrafiltration processing of wine (IS 14). Yeast cell walls are used in sluggish or stuck wine fermentation the effect on fermentation has been explained by the adsorption of toxic fatty acids present in the growth medium (15). Therefore yeast walls are also assumed to bind aroma compounds. 

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