Modern Methods for Evaluation of Sensorial Analyse Results.
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2002-05-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200205-0001_Moderni_metody_hodnoceni_vysledku_senzoricke_analyzy.php |
| Summary: | 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. |
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| ISSN: | 0023-5830 2570-8619 |