Lesson 7 - Sensory Analysis SAQ
This lesson enables you to test yourself on the material covered in the Sensory Analysis lesson, and determine the level to which you have met the learning outcomes.
Self-Assessment Questions
1. *Which sensory test(s) would you use for the following purposes? Please justify your selection.
a) Establishing a flavour match for an existing brand brewed at a new production site
b) Gauging consumer preference for prototype beers from new product development
c) Checking batch-to-batch consistency of a brewery’s main brand
2. *Give a strength and a weakness for each of the following difference tests.
a) Triangle test
b) Two out of Five
c) Paired comparison
3. **Explain how we avoid bias in sensory analysis.
4. **You are a consultant brewer working for a new beer competition, the International World Beer Challenge Cup. The organisers are keen to make the results of the competition as ‘scientific’ as possible. The beers of each category will be assessed using ranking for preference, followed by a group discussion to decide on winners. The judges will be brewers and beer writers and will sample four categories over a day with ten samples per category. You have been asked to design a basic sensory screening and training day for the judges. Outline your design for the day and explain potential problems with the data which may be arise from the way the competition is set up.
5. **Detail the processes by which we detect the aroma, taste, and texture of beer and give an example of how each process can go wrong and so cause inaccuracy in sensory analysis.