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 Sign-Off
We are now at the end of our lesson looking at: why we need to undertake sensory analysis and control the process closely; how and when to run the various tests used; and how to make sense of the data and present it in an easily understandable way.
You should now 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
A self-assessment lesson now follows, which will allow you to determine the level to which you have attained the above outcomes.