th Annual 2020 20 20 11 11 th al Hop op Co Conf nfer erence ence Sensor nsory y Qu Quality ality Impacts acts for or End d Us Users Northwest Crops and Soils Program Roy Desr sroch ocher ers Sensor ory y Pr Practice tice Leader er Febru ruary y 28, , 2020
Today’s Agenda • Introduction and Overview • A Review of the Basics of Sensory Analysis • Aroma Characteristics of Hops • Brewing and Beer Flavor • Flavor Standards • Research Opportunities
Everyone Must Be Customer Focused, and Hops Contribute to All Four Areas of Success. Communicating a promise/image of an appealing product Providing the Delivering “right” flavor the package consumer wants Attractive Quality and and Functional Consistency Producing and distributing the product economically
Information Needs and Gaps Hops Brewing Consumer Environment • • • • What factors out What hops will deliver What hops will give What hop aroma of my control to my customer/ me the aroma and and flavor drives affect hop brewer needs? flavor I need? drinker overall • • quality and how? How can I adjust my How do I measure liking? • • How can I farming practices to hop quality before Beer Specifications? • manage these maximize hop quality? brewing? How do we monitor • • factors? How do we measure Brewing changing needs? hop quality? parameters?
Sensory Analysis is helping to fill the informational gaps. Review of the Basics of Sensory Analysis
Sensory analysis is: The use of people as instruments to measure sensory response to stimuli
Everything is Safe to Smell and Taste
Flavor is comprised of three components: 1 Basic tastes 2 Aromatics Mouthfeels 3
Basic tastes 1 Taste refers to those sensations perceived through the stimulation of the receptor cells enclosed within the taste buds on the tongue.
We have all the taste buds all 1 Basic tastes over the tongue… Basic Taste Sensed more on… BITTER Sweet …tip of tongue SOUR SOUR Sour …back sides of tongue Salty …all over tongue SALTY Bitter …back of tongue SWEET Umami … middle of tongue however, we sense the different basic tastes more in some regions than others.
2 Aromatics
Aromatics 2 Aroma Aromatics are perceived Fl Flavor ar aromatics s are compounds through stimulation of the volatized in the mouth, travel up olfactory receptor cells and the the back passage, and are free nerve endings of the detected in the olfactory region trigeminal nerve. of the nose.
3 Mouthfeels Mouthfeels are chemical or physical sensations which are detected in the mouth, nose, or throat. Astringent • Dry • Tannin • Harsh • Bite and burn • Yeasty
Hops Aroma Characteristics of Hops
Common Hop Descriptors Fruity Herbal Vegetable Other Citrus Piney Cabbage Skunky Lemon Sage Broccoli Brothy Urine Grapefruit Basil Green Orange Oregano Briny Grassy Tropical Thyme Musty Stemmy Minty Earthy Leafy Cheesy Dirt Tea Stinky Hay Floral Rancid Perfumy Resinous Spicy Sweaty Rose Peppery Body odor Geraniol Ginger Vomit Lavender Onion Tobacco
The Brewing Process • Malt • Mill • Mash Tun • Wort • Brew Kettle • Cool Liquid • Pitch Yeast • Fermenter • Lager • Pasteurize/CF and/or Fill
Beer Flavor MOUTHFEELS BASIC TASTES AROMATICS Sweet Hops* Astringent Sour Yeast Dry/Tannin* Bitter* Grain Yeasty Salt (rare) Fruity
Flavor Reference Standards
Grass-fed Milk Grant Example • Quality of Milk In The Market (Using trained sensory panel) • Consumer Research (Overall Liking) • Develop a Quality Index • Quality of Milk at Farms • Correlations to Farm Practices • Guidance to Produce High Quality Milk (Consumer Focused)
Seasons “Richness” Winter = Jan/Feb “Aftertaste” Spring = Apr/May Summer = Aug
What can you do? Education (Sensory, Brewing, and Customers and Consumer) Share information (Hop and Brewing Industry) Part rtic icip ipate in in Rese search Have Fun! There is plenty of passion to go around.
Questions?
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