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​​​Sensory Analysis-2 Test Room, Equipment, and Conduct of Test​

The method of analysis (MOA) outlines how to set up a sensory program’s space, appropriate equipment, and best practices for taste panel execution within a brewery setting. There are many acceptable and creative ways to execute a sensory program. The information included below is meant to expand upon the MOA and demonstrate that any brewery of any size can perform sensory analysis on their products in an appropriate way that best suits their needs and capabilities.

There are no safety hazards associated with this method however, cleaning and sanitization of surfaces between panelists should be conducted to prevent the spread of bacteria and viruses. Furthermore, although not directly related to this method, glassware cleaning chemicals could have hazards associated with them. Before use of any cleaning product, refer to the manufacturer's Safety Data Sheet (SDS) to review hazards, and handling and disposal procedures.

The method describes an optimal sensory layout and conditions. For many breweries, their sensory program setup will look different from what is described in the method. Included in this resource are creative, simple, and affordable actions any brewery can take when developing and maintaining a sensory program. Sensory analysis is accessible for breweries of all sizes.

Sensory analysis is a physiological science as well as a statistical and biological science. Because humans are acting as instruments, controlling the evaluation environment will minimize human bias as much as possible. Proper location of the test room can eliminate distracting odors and remove barriers to participation. Test room comfort and furnishings will encourage continued participation of panelists. Room design, equipment, and panelist protocols should be appropriate for the type of sensory analysis being conducted to minimize bias and optimize results.

​​Test Room

• The sensory room should be located away from production areas, cafeterias, and breakrooms to avoid excess noise and aromas while maintaining easy access for panelists.
• All assessment areas should be painted a neutral color with no visual distractions hung on the walls.
• Dimmed or red, green, or blue colored lighting in the booth area can help to mask any color differences during discrimination testing.
• Incandescent and fluorescent lighting equipped with a dimmer switch to create a range of intensities is recommended.
• The descriptive training room should be equipped with a large table and multiple chairs, a computer/projector, whiteboard or flip chart, and pens with paper or tablets for data collection.
• When possible, only use the sensory room for sensory purposes.
• Sanitizing surfaces with a non-aromatic sanitizer between panelists should be conducted to help reduce the spread of bacteria and viruses. Too many sick panelists make it hard to collect sensory data.

Figure 1. Two examples of rooms appropriate for descriptive training and profile rooms.

Figure 2. Example of a booth room equipped with a red-light option for blinding product color. This can also be conducted by using opaque serving cups.

Figure 3. Mobile booths can allow flexibility on panel location. These booths are rolled into a conference room for sensory panel but are easily moved to a nearby storage closet when not in use.

Figure 4. Moveable panel walls are another option for designing a sensory room with booths that are not permanent.

Figure 5. Cardboard dividers are a cost-effective option for creating panel booths.

Equipment

• Air dry glassware to avoid transfer of lint from towels.
• Use unscented hand soaps, dishwasher detergents, and markers to avoid any interference during tasting.
• Set the fridge temperature to the appropriate serving temperature and store all samples inside. Pour samples as needed and place them back into the fridge immediately to ensure they do not warm up during sample preparation.
• To-go lids can be used as taster glass lids and are easily labelled with stickers. This also simplifies cleaning glassware. Handle lid-labeled samples carefully to prevent mislabeling.
• Store glassware in cabinets so that they do not become dirtied with dust and other particulates.
• Label designated sensory equipment as such to reduce risk of crossover use.
• Use refrigerators and dishwashers only for sensory purposes. For example, do not store lunches or raw materials in the sensory refrigerator, nor wash lunch dishes or production equipment in the sensory dishwasher.
• Use aluminum foil to blind bottles and cans if needed.

Figure 6. Equipment storage, glassware cleaning, and sample preparations can be conducted in the same yet separate space as the analysis rooms.

Figure 7. Small, stemmed tulip glasses are a great option for glassware for sensory panel. They also fit to-go lids and keep aromatics in, prevent spillage, and label samples. Be careful not to mix lids and mislabel samples.

Figure 8. Aluminum foil is an easy and affordable tool for blinding bottles and cans.

Conduct of Test

• Any reference descriptors or scales should be readily available for panelists during panel assessments.
• Samples should be poured as close to assessments as possible to avoid differences in temperature and carbonation.
• Unsalted saltines, water, and/or time (3-5 minutes) are options for palate cleansing between samples. Stay consistent with the method used.
• If using labeled to-go lids, instruct panelists to remove one lid at a time to prevent sample misidentification.
• In general, the lightest brands in overall flavor, bitterness and alcohol should be served at the start of a panel and progress in intensity in flavor, bitterness, or alcohol.
• When presenting the same brand within one panel session, samples should be served in a randomized order.
• No eating or drinking (except water) is permitted 30 minutes prior to panel.
• It is not recommended to have smokers or vape users as panelists as they typically have a diminished sense of taste and smell, and their clothes may contain distracting odors.
• Ideally, conduct panels in the morning or early afternoon as our senses are heightened during this time of day.
• Panelists are not permitted to wear scented lotions, deodorants, or perfume/cologne.

Panel Management

• Communicate expectations of panelists prior to conducting any tests. Failure to comply with panel protocols and test directions may produce invalid results and require the test to be rerun.
• Panelists should know that consistent attendance is required to increase the reliability of results.
• Panelists should arrive on time so as not to distract other panelists during their assessment.
• Incentives may be used to increase panelist motivation and should be considered before setting a sensory program budget. Examples of incentives include, but are not limited to, awards, snacks, gifts, and recognition.

A ​big thanks to…

Emily Del Bel, Jeff Daily, Janelle Harmon, Tiffany Pitra, Libby Stahl and Katie Fromuth