Abstract 046
The Sensory and Chemical Basis of Beer Flavor
Cerevisia & Biotechnology 18: 29-39, 1993
K. J. Siebert and T.E. Acree
Knowledge of beer flavor chemistry has arisen through sensory assessments, chemical measurements and means of relating the two to produce flavor information. An analysis of the current state of knowledge in each of these areas and of the pattern of information available is instructive. Recently developed models in the field of sensory perception, if correct, suggest that some approaches should be preferable to others. Chemical measurements are limited by the sensitivity and specificity of available analytical methods. In theory, sensory determinations are not concentration limited, but indentification of the compounds which are likely to be of interest often requires their detection in beer and their availability to carry out threshold determinations. The pattern of existing knowledge also has implications for strategies designed to learn more about basic beer flavor as well as investigations of specific flavor notes such as off-flavors or stale flavors.
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