ANNETTE FRITSCH (1)
(1) The Boston Beer Company, Boston, MA
Sensory science is the use of scientific principles to assess product
perception and to quantify organoleptic responses through statistical
analysis. It is an important tool for bridging the gap between consumer
perception and analytics, including the measurements of pH, BU, and
aromatic compounds. Therefore, sensory evaluation has assumed an
ever-increasing role in the beer industry. Most commonly applied to
quality assurance, sensory techniques can also be used in product
development and research, including packaging or process changes. This
study assesses the use of sensory science in the beer industry. A survey
was distributed to sensory workers at varied brewery sizes.
Participants were asked to identify the brewery for which they worked.
This data was not reported but used only to eliminate the possibility of
duplicate information. Workers were then asked to identify procedures
used to assess organoleptic profiles for ingredients, in-process liquid,
the final product, and competitors. Additionally, the issues and
difficulties in applying sensory techniques at a brewery were solicited
from the respondents. Finally, brewing academics were interviewed to
provide information on the tools taught to their students in regards to
sensory and beer evaluation. This study attempts to provide an overview
of the current status of sensory science in the beer industry as well as
the preparation of future sensory workers through academia.
Annette Fritsch has been an active member of ASBC since 2004. She
obtained her master’s degree in the brewing laboratory at Oregon State
University. Her primary focus was sensory research, with direct
attention to bitterness perception from hops. She has presented at
numerous professional meetings (ASBC, WBC, and IFT) and enjoys
intriguing conversations about the beer industry and the study of
perception. Currently, she is the sensory manager at the Boston Beer
Company.
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