New sensory methods for alcoholic drinks

A new research project will look at novel ways of assessing the flavour and appearance of beers, ciders and other alcoholic beverages. The output will support product development, quality control and troubleshooting.

Alcoholic drinks have been in existence for centuries, but over the last 50 years sensory science has provided guidance and protocols to lead tastings. There are many sensory techniques available to sensory scientists, each with advantages and disadvantages depending upon the type of product being assessed and its sensory complexity. Traditionally sensory teams within breweries have focused almost exclusively on difference testing, using triangle tests, and/or relatively basic profiling often using a small number of sensory attributes to evaluate 'trueness to type'. This works reasonably well for quality assurance and control; however, in new product development, for example, where a benchmark product is not necessarily available, these techniques are not fit for purpose.

In terms of new sensory methods, beer provides particular challenges due to its inherent and often complex characteristics (e.g. assessing bitterness, linger) and limits on the volume that can be consumed during trials. These challenges make some sensory techniques very suitable and other, equally valid, techniques unworkable. This project will evaluate these techniques and assess their suitability and feasibility within a brewing environment.

Contact: Thibault Delafontaine
+44(0)1737 824276
thibault.delafontaine@campdenbri.co.uk