Beer Flavor Basics - Keystone Hops精品.pdfVIP

Beer Flavor Basics Andy Hejl 1 Sensory Analysis • Structured, methodical way to taste and evaluate beer • Measures components of beers • Determines presence and level of specific flavors • Usually trained, and maintains training • Impartial analysis of the beer • Compare with organoleptic taster • Do I like it or not? • Perceptions clouded by personal opinion • Mostly drinking for enjoyment 2 Flavor • Definition • The total impression of taste, odor, tactile, kinesthetic, temperature, and pain sensation perceived through tasting. • No one element of this dominates the flavor of a beer 3 Taste • Binding of certain compounds to receptors on tongue • Five basic tastes • Sweet • Sour • Salty • Bitter • Umami – savory, response to MSG • Tongue Map is a myth! • All flavors can be tasted on all areas of the tongue 4 Aroma • A very large portion of flavor is transmitted by aroma • Human nose is incredibly sensitive • Some compounds at parts per trillion level • Volatile compounds bind to receptors in respiratory pathways • Hardwired directly into the brain • Many aromas will indirectly affect taste perception • Receptors become saturated within 1-3 seconds, and may need 20 seconds to reset 5 Mouthfeel • Trigeminal sensation – tactile sense of taste • A chemical irritation of the palate • Carbonation • Prickle of dissolved carbon dioxide • Increased perception of bitterness • Astringency • Viscosity • Spiciness 6 Meilgaard System • Attempt to standardize detection across different flavors • How to compare low threshold with high threshold • Flavor threshold • The lowest intensity at which a stimulus is perceptible • Ethyl acetate: 50 mg/L, Lightstruck 0.000004 mg/