This method describes how to evaluate the sensory impact of activated charcoal.
Activated charcoal which is used in the brewing and food production industries
This test provides information regarding the sensory impact of odors or flavors transferred by activated charcoal to water, wort, beer, other liquids or beverages.
Activated charcoal is added to a sample and stored at 50 °C for 24 hours. The sample is then tested against a control sample sensorially.