Sensory training

Typically panel members are presented spiked beers (particular flavor characteristics added to a sample) alongside a standard beer (a control with no perceived defect) to understand the flavors versus a true-to-brand sample. Any material added to beer intended for human consumption must be food-grade quality and safe, to avoid any health hazard. The threshold values mentioned in Table 18.3 were based on light-style lagers, and as such, levels may have to be increased to accommodate their perception in more flavorful craft beers. Indeed threshold tests will become a part of routine sensory training practice, especially with more flavorful beers. Details on such testing are covered in many of the references that we cite in this section. 

Difference testing can be useful tools for assessing panelist s skills. Methods such as the triangle and duo-trio tests are what are communally known as forced choice discrimination tests because panelists are presented with multiple samples and must decide which examples are the same and which are different. These tests can also be used in assessing the impact of changes in supply chain and production techniques. Succinct descriptions of these and other discrimination tests can be found in Bamforth (2014) and Simpson (2006). More in-depth discussions of these techniques are covered by Kilcast (2010), Meilgaard et al. (2007) and Stone et al. (2012). 

---

The second precondition is that in practice the assessor is an expert . He will have become an expert by appropriate (sensory) training and monitoring (subject to sensory preselection) and familiarisation with the sample material and specific information on the products. 

It comprises selected and trained assessors who have undergone sensory training and have experience of the methods under investigation. These people have developed the ability to perceive the differences and describe sample products sensory characteristics and their intensity. 

Sensory panels will decide upon the desired term for their team but should arrive at a consensus as to how best to describe the flavor notes (suppliers of standards and sensory training such as FlavorActiv can advise here). The American Society of Brewing Chemists (ASBC) Beer Flavor Wheel provides a tool and the ASBC provides technical material as to standards to use, as do several references listed in Part 2 of this article. 

Background fast descriptive methods and persons with no formal sensory training in sensory tests... 

---