Boris Gadzov (1), Heidi Grimmer (2); (1) FlavorActiV Ltd, Chinnor, U.K.; (2) FlavorActiV Ltd., Durban, South Africa
Sensory
Poster
Understanding consumer preferences and achieving better drinkability,
freshness, longer shelf life and batch-to-batch consistency are
essential requirements for all producers. Beer flavor is not static; it
is in a constant state of change requiring sensory analysis at each
stage. Therefore, aligning pre- with post-production best sensory and
analytical practices will ensure high quality and stability across the
market. This study describes the sensory and analytical investigation of
12 different brands, represented with 9 different batches analyzed at
critical control points in the production and subsequently monitored
after bottling in a period of 6 months. In total 1,944 samples have been
tasted by a professional, expert panel. The analytical investigation
was focused on a method that measures the radicals produced during
oxidation. The results will highlight the range and intensity of beer
aging off-flavors in each brand. The findings will then be used to
advise the producer about prevention steps needed in earlier stages of
production and maximize freshness, drinkability and product stability on
the market. Additionally, comparing tasting results with analytical
data for selected off-flavors will bring about best practice sensory
panel training criteria and methods for tasting and profiling of
samples. Tasters have been trained and validated on 150 GMP Flavor
Standards, which are used globally by professional sensory panels within
the beverage industry. The panel also compared analytical data
available with some of the non-conformances detected in this study. The
project aims are to show real-world, practical examples of how sensory
and analytical practices can be used together to monitor beer flavor
stability and improve beer aging in early stages of production and, in
the end, prevent faults and recalls on the market.
Boris has been FlavorActiV director of global sensory management
since 2009. Boris began as a global sensory manger, professional trainer
and adviser in brand equity, product quality, insight/innovation and
taster management. Boris has visited over 200 breweries worldwide; his
significant language skills have helped develop business overseas and
provide global beverage and multi-language support to FlavorActiV’s
customers. Before Boris joined FlavorActiV he gained a Ph.D. degree in
food molecular microbiology from the University of Vienna.
