Kvasny Prum. 2002; 48(5): 114-119 | DOI: 10.18832/kp2002009

Modern Methods for Evaluation of Sensorial Analyse Results.Peer-reviewed article

P. ČEJKA, V. KELLNER, J. ČULÍK, T. HORÁK, M. JURKOVÁ

 One of the most important natures of beer quality is its  organoleptic character. Generally, this character is  evaluated through tasting of beer by degustation commissions.  It has been proved, however, that the common way of  evaluation of the sensorial analyse results, as virtually  performed, is deficient. The introduction in practice of  personal computers has now enabled to use modern methods for  processing the results in order to obtain maximum information  of them. The aim of the lecture is to show how to disclose  the secrecy concealed in the results of the sensoric analyse  data. By using simple statistic methods, it is possible not  only to consider and compare types of beer but even to  evaluate the capacity and effort of degustators. The obtained  results enable to make conclusions of how to improve the  operation of degustation commissions in future. One of the most important natures of beer quality is its  organoleptic character. Generally, this character is  evaluated through tasting of beer by degustation commissions.  It has been proved, however, that the common way of  evaluation of the sensorial analyse results, as virtually  performed, is deficient. The introduction in practice of  personal computers has now enabled to use modern methods for  processing the results in order to obtain maximum information  of them. The aim of the lecture is to show how to disclose  the secrecy concealed in the results of the sensoric analyse  data. By using simple statistic methods, it is possible not  only to consider and compare types of beer but even to  evaluate the capacity and effort of degustators. The obtained  results enable to make conclusions of how to improve the  operation of degustation commissions in future.

Keywords: sensorial analyse, sensorial tests, beer, statistical methods

Published: May 1, 2002