Abstract 117
Instrumental assessment of the sensory quality of beer
in Instrumental Assessment of Food Sensory Quality – A Practical Guide D. Kilcast, ed., Woodhead Publishing Ltd., Cambridge, UK, 2013, pp. 547-564
K.J. Siebert
Experiencing beer involves multiple senses. Color, clarity (the lack of turbidity) and foam (volume, duration and cling) are perceived visually. The temperature, carbon dioxide bite and astringency are tactile (chemesthetic) sensations. Various tastes are perceived in the mouth. Odors are perceived, either orthonasally or retronasally, by a huge number of receptor types located in the olfactory epithelium. Instrumental assessments corresponding to some of these, particularly appearance factors, relate well to human perceptions. For others, the nature of human and instrumental responses is quite different. It is interesting to consider which beer sensory perceptions have good instrumental analogs and which leave something to be desired.
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