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- W4230663387 abstract "Breweries employ a variety of sensory control systems to assure the flavor quality of their beers. Although some have predicted the replacement of sensory analysis tools in the brewery by so-called “electronic noses,” such predictions were and remain premature. This chapter reviews the progress in the area of brewery sensory control systems and explores the need for improved tools, techniques and processes. Brands encapsulate in consumers' minds information on the price, positioning and physico-chemical attributes of a beer. Key among such physico-chemical attributes are those relating to aroma, taste and mouth feel. Brewers need to have clear and relevant specifications for their products. While this can be partially achieved by means of analytical parameters, such as alcohol content, pH value, color, etc., the use of detailed sensory profiles generated by expert taste panels provides greater insight into product flavor. Such descriptions are variously referred to as “brand profiles” and “brand flavor fingerprints.” For a typical pale lager beer, about 40 flavor attributes are sufficient to describe the brand. Beers, such as stouts and strong ales, notwithstanding their more complex flavor structure, can be described with few additional terms. Despite the availability of such tools, some brewers struggle to define the flavor of their brands, favoring the safe ground of “no off-flavors and taints” to the effort of cataloguing their positive flavors and precisely identifying any off-flavors and taints (house flavors) present. In doing so, such brewers miss the opportunity to take timely improvement actions in direct response to the flavors detected in their beers. The chapter presents a list of some of the flavors found in commercial beers, together with the stage in the brewing process at which control can be exercised." @default.
- W4230663387 created "2022-05-11" @default.
- W4230663387 date "1993-06-01" @default.
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- W4230663387 title "US Filter to acquire Ionpure Technologies" @default.
- W4230663387 doi "https://doi.org/10.1016/0958-2118(93)90104-t" @default.
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