ASSESSMENT AND CONTROL OF BEER FLAVOUR

Abstract

The three main flavour assessment techniques — triangle tasting, flavour profile and — trueness‐to‐type tasting — as used for production control, Quality Control and Research & Development, are described. Control of flavour is illustrated with the addition of post‐fermentation hop aroma by injection of hop extracts in liquid CO2 solution. The added flavour is measured instrumentally by Gas Chromatography (GC) and the final product organoleptically by flavour profile and trueness‐to‐type tasting. The rate of hop extract addition is controlled by both the GC and tasting data. 1988 The Institute of Brewing & Distilling