Sensory Analysis

The Importance of Aromas and Flavors on Beer

Lyn Kruger Siebel Institute of Technology

Sensory Analysis

The sensory analyst is considered an instrument Senses are used to: perceive and react to characteristics of food and beverages

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

The sensory analyst is considered an instrument: Measure Analyze Interpret

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

Humans as instruments cognitive and cultural bias individual acuity differences

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

Sensory analysts may vary from one test to the next: Fatigue Adaptation

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

Ability to discriminate between harmful and benign stimuli Health and age play a role Ability to improve with practice

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Evaluation: What we know

Can taste many flavor compounds Basic tastes sweet, salty, sour, bitter, umami Acute sense of smell Trigeminal sensations: burning, cooling, tingling

> 1,000 odors and flavors in beer

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Olfactory System

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Trigeminal Sensation

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Evaluation: Training objectives

Establish memory for aromas and flavors recognize and identify aromas and flavors choose correct descriptors

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Flavor Wheel

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Basic Tastes: Sensory procedure

Aroma impressions first, drive by then 2-3 short sniffs Small sips Allow sample to sit on tongue for a moment, then swallow

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Basic Tastes: Sensory procedure

Avoid oversaturation and sensory fatigue Allow 15 - 60 seconds between samples to readapt receptors Less flavored samples before highly flavored samples

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Basic Tastes: What happens

Beer sample quickly moderates towards 37C in the mouth Immediate (in some individuals copious) secretion of saliva in response to oral stimulation This is promoted in beer by its acidity, alcohol content and high level of carbonation. Saliva is a well-buffered, high pH (7.0) diluent, and influences the sensory perception of beer

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

BREWHOUSE ASSOCIATED FLAVORS

Lyn Kruger Siebel Institute of Technology

Flavors Associated with Brewhouse

Positive Flavors Malty Hoppy Bitter Off flavors Dimethyl sulfide (DMS) Isovaleric acid

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Malty: Typical Flavors

Standard Malts Cereal Grain Sweet Nutty Malty Caramel/Color Malts Caramel Toffee Nutty Slightly burnt

Roasted Malts Burnt Bitter Coffee

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Hoppy & Bitter

Hoppy Use Aroma hop varieties Aroma Associated with Hop Oils : Floral Compounds Citrus Compounds Noble aroma -herbal, spicy - oxidation products Bitter Use Bittering hop varieties Bitter flavor associated with resins

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Dimethyl Sulfide (DMS)

Flavor creamed corn, vegetable, oysters, tomato juice Formation Precursor (S-methyl methionine [SMM]) formed in the barley Some SMM remains in the malt During wort boiling SMM is converted to DMS and lost by volatilization

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Isovaleric Acid

Flavor cheesy, sweat socks Production Formed in old hops Organic acid

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

FERMENTATION RELATED FLAVORS

Lyn Kruger Siebel Institute of Technology

Esters

Flavors fruity, banana, apples, perfumy, solvent, nail varnish remover Production Reaction of alcohol group and acid group in the yeast cell

Iso amyl acetate Ethyl Acetate

(Fruity) (Solvent)

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Diacetyl

Flavor buttery, butterscotch Production During yeast growth in fermentation When the yeast has to make a specific amino acid - valine

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sulfur Compounds

Flavor sulfury, rotten eggs, burnt rubber, striking a match Production Intermediates in amino acid metabolism When yeast needs to make sulfur containing amino acids

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

STORAGE ASSOCIATED FLAVORS

Lyn Kruger Siebel Institute of Technology

Flavors associated with Product Storage

Any flavor changes after maturation - generally negative (off-flavors) Few exceptions (e.g. barley wines) Flavors normally associated with staling of the beer Papery Bready/Cooked Skunky Aldehydic

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Papery

Flavor papery, wet cardboard, stale. Formation Oxidation of linoleic acid Forms trans-2-nonenal (an aldehyde) Very low flavor threshold (1 ppb) Oxygen /light promotes reaction

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Bready / Cooked

Flavor cooked breakfast cereal, oxidized, cooked Formation Overpasteurization( particularly in the presence of air) Oxidation reactions

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Aldehydic

Flavor Nutty, toffee, honey, green apples, aldehydic Formation Degradation Oxidation of Oxidation of Oxidation of Oxidation of

of amino acids higher alcohols isohumulones lipids ethanol (acetaldehyde)

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sensory Analysis

CONTAMINATION RELATED FLAVORS

Lyn Kruger Siebel Institute of Technology

Flavors associated with Contamination

These flavors are generally off-flavors Can be microbial or non-microbial Microbial Variety - depending on microorganism Cloves (eugenol, 4-vinylguaicol) Acidic (lactic, acetic acid) Diacetyl DMS Sulfur

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Microbial: Cloves / Spicy

Flavor phenolic, cloves, spicy Formation Associated primarily with wild yeast In some beer styles - deliberate

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Acidic

Flavor sour, vinegar, sour milk, acetic, lactic acid, acidic Formation Beer spoilage bacteria Lactic acid bacteria - Lactobacillus & Pediococcus Produce lactic acid and acetic acid (only Lactobacillus)

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Diacetyl

Flavor buttery, butterscotch Formation Beer spoilage bacteria Lactobacillus & Pediococcus Wort spoiling bacteria Enterobacteriacea

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

DMS

Flavor cooked vegetable, corn, olives, oysters Formation Wort spoiling bacteria Often grow in plate heat exchangers

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology

Sulfury

Flavor sulfur, rotten eggs, mercaptan Formation Wort spoiling bacteria Beer spoilage bacteria

Sensory Analysis: The Importance of Aromas and Flavors on Beer Lyn Kruger, Siebel Institute of Technology