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Sensory Analysis, Beer, Hops and Grains
Great Lakes Hop and Barley Conference 2019
February 28 – March 2, 2019
Roy D. Desrochers
Serena Laing
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Today’s Agenda
• Introduction and Overview
• The Basics of Sensory
– Basic Tastes
– Aromatics
– Mouthfeels
• Sensory Characteristics of Hops and Grains
• Example of Current Sensory and Science
Research: Hops
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The Big Picture
Communicating a promise/image of an appealing product
Producing and distributing the product economically
Delivering
flavor the
consumer
wants:
Quality
(Ingredients +
Brewing)
Brewers must meet four critical areas to experience sustained success:
Delivering
flavor the
consumer
wants:
Consistency
(Packaging +
Distribution)
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We Have Major Knowledge Gaps to Fill
Hops and
Grains Brewing Beer Drinker
• What beer aroma
and flavor drives
beer behavior?
• Translation to
specifications?
• How do we
monitor changing
needs?
• What ingredients
will give me the
aroma and flavor I
need?
• How do I measure
sensory quality
before brewing?
• Brewing
parameters?
• What ingredients will
deliver to my
customer/ brewer
needs?
• How can we adjust
farming practices to
maximize crop
quality?
• How do we measure
sensory quality?
Practices and
Environment
• What factors in
and out of our
control affect
crop quality and
how?
• How can we
manage these
factors?
GapGapGap
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Sensory directed science is
helping to fill the gaps.
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Basics of Sensory
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Sensory analysis is:
The use of people as instruments to
measure sensory response to stimuli
Basics of Sensory
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Everything is Safe to Smell and Taste
Basics of Sensory
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Flavor is comprised of three components:
1 Basic tastes
Basics of Sensory
2 Aromatics
3 Mouthfeels
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Taste refers to those sensations perceived through the stimulation of the receptor cells enclosed within
the taste buds on the tongue.
Basics of Sensory
1 Basic tastes
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…middle of tongueUmami
Sensed more on…Basic Taste
…tip of tongueSweet
…all over tongueSalty
…back sides of tongueSour
…back of tongueBitter
SALTY
BITTER
SWEET
SOUR SOUR
however, we sense the different
basic tastes more in some
regions than others.
We have all the taste buds all
over the tongue…
Basics of Sensory
1 Basic tastes
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Basics of Sensory
1 Basic tastes
SW SO SA B
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Basics of Sensory
2 Aromatics
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Flavor aromatics are compounds volatized in the mouth, travel up the back
passage, and are detected in the olfactory region of the
nose.
Aroma Aromatics are perceived through stimulation of the olfactory receptor cells and the free nerve endings of
the trigeminal nerve.
Basics of Sensory
2 Aromatics
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• Astringent
Mouthfeels are chemical or physical sensations
which are detected in the mouth, nose, or throat.
• Tannin
• Harsh
• Bite and burn
• Dry
• Yeasty
Basics of Sensory
3 Mouthfeels
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BASIC TASTES
Sweet
Sour
Bitter*
Salt (rare)
AROMATICS
Hops*
Yeast
Grain*
Fruity
MOUTHFEELS
Astringent
Dry/Tannin*
Yeasty
What is Beer Flavor?
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The Brewing Process
• Malt
• Mill
• Mash Tun
• Wort
• Brew Kettle
• Cool Liquid
• Pitch Yeast
• Fermenter
• Lager
• Pasteurize/CF
and/or Fill
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Practice Example:
Aroma Characteristics of Hops
Hops
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Fruity
Citrus
Lemon
Grapefruit
Orange
Tropical
Herbal
Piney
Sage
Basil
Oregano
Thyme
Minty
Vegetable
Cabbage
Broccoli
Common Hop Descriptors
Hop Aroma
Cheesy
Stinky
Rancid
Sweaty
Body odor
Vomit
Floral
Perfumy
Rose
Geraniol
Lavender
Tobacco
Other
Skunky
Brothy
Urine
Briny
Musty
Earthy
Dirt
Hay
ResinousSpicy
Peppery
Ginger
Onion
Green
Grassy
Stemmy
Leafy
Tea
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Roasted
Raw
Cooked
Caramelized
Toasted
Burnt
Smoky
Charred
Chocolate
Coffee
Resinous
Grainy
Starchy
Cereal
Crackers
Mealy
Mashy
Husky
Vegetable
Corn
Green Beans
Common Malt/Grain Descriptors
Grain Aroma
Sweet
Vanilla
Marshmallow
Syrupy
Other
Oxidized
Nutty
Cardboardy
Goat
Barny
Dirty Barny
Brothy
Musty
CheesyMedicinal
Phenolic
Band-aide
Cresol
Green
Grassy
Green Hay
Dry Hay
Straw
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How Do We Understand Beer Drinkers?
“I like beer with
herbal piney
flavor…”
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Consumer
Innovative Consumer Research
Traditional Focus Groups
Reactions, comments, responses
Filter
FlavorRequirements=+DataData
Data=+ ScoringReactionsReactions
StatisticsStatistics
Innovative Focus Groups
A
B
C
1
4
6
7
8
6
4
3
9
Unfiltered
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Overall Liking vs. Descriptive Panel
Attribute Correlation
Hop Complexity -0.7835
Herbal/Piney -0.8662
Cheesy 0.8536
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www.gerstelus.com
Sensory Directed Chemical Analysis
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**
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Sensory Directed Chemical Analysis
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We Can Fill the Gaps
Hops and
Grains Brewing Beer Drinker
• What beer aroma
and flavor drives
beer behavior?
• Translation to
specifications?
• How do we
monitor changing
needs?
• What ingredients
will give me the
aroma and flavor I
need?
• How do I measure
sensory quality
before brewing?
• Brewing
parameters?
• What ingredients will
deliver to my
customer/ brewer
needs?
• How can we adjust
farming practices to
maximize crop
quality?
• How do we measure
sensory quality?
Practices and
Environment
• What factors in
and out of our
control affect
crop quality and
how?
• How can we
manage these
factors?
GapGapGap
![Page 27: Sensory Analysis, Beer, Hops and Grains · 2019. 3. 14. · Sensory Analysis, Beer, Hops and Grains Great Lakes Hop and Barley Conference 2019 February 28 –March 2, 2019 Roy D](https://reader036.vdocuments.us/reader036/viewer/2022071002/5fbf38f8a7b97618985be044/html5/thumbnails/27.jpg)
What can you do?
Education (Sensory, Brewing, and Consumer)
Share information
Participate in Research
Have Fun! There is plenty of passion to go
around.
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Questions?