Lesson 6 - Sensory Analysis
This lesson deals with the sensory analysis of beer. It details how to set up the elements of a sensory panel, such as panel selection, training, and the design of the sensory facilities, and then covers how to run the panel and collect the results. It discusses the various types of sensory test and their benefits before going on to cover the use of statistics to convert sensory data into information about the sensory quality of beer. Finally, it looks at the presentation of results from sensory tests and lists key flavour compounds in beer.
Lesson Information
Pre-requisite Knowledge:
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Introduction to Quality Management (Quality Management/Lesson 1)
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Quality Assurance and Quality Management (Quality Management/Lesson 2)
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Wort and Beer Analysis (Quality Management/Lesson 4)
Learning Outcomes:
By the end of this lesson you should be able to:
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Demonstrate an understanding of the importance of sensory analysis
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Demonstrate how to plan and organise the setting up of a sensory panel
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Compare and contrast different sensory tests
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Describe the components of flavour and methods of presenting sensory information