This method describes how to perform sensory analysis using the DLG Quality Assessment scheme for beer.
beer
According to the DLG scheme of sensory evaluation for beer, the criteria aroma, flavor, fullness, liveliness and the quality of the bitterness are each evaluated on a five-point scale. Any faults in the aroma or flavor are to be described, although a number of descriptors are already provided on the form. The fullness is assessed in accordance with the parameters of the particular beer style. In evaluating the bitterness, quality is of prime importance, not intensity.
The method describes the procedure for conducting a taste test according to the DLG tasting scheme for beer-based beverages.
Beer-based beverages
The form for the sensory analysis of beer-based beverages as part of the DLG Quality Assessment for Beer is provided for evaluating the following criteria:
Aroma:
Products are considered to be flawless if they possess pure, clean, typically fruity aromas. If a product is overly aromatized and/or oxidized or stale, points should be subtracted from its score.
Purity of Flavor:
A pure, clean, aromatic flavor is also desirable here, and if coupled with a well-balanced sugar to acid ratio, a perfect score is given. If a product is overly aromatized, exhibits off-flavors or is out of balance, i.e. if one of the relevant building blocks (sweet, sour, bitter) central to the flavor of a beer-based beverage is too pronounced, then this defect should be recorded on the form.
Liveliness:
The liveliness is assessed according to the five-point scale, the upper and lower limits of which are designated as “very lively” (5) to “very flat” (1).
Harmony:
The overall impression is evaluated under “harmony”.
This method describes the procedure for conducting a taste test using the DLG tasting scheme for various types of water.
Water, table water, mineral water, water with added aroma
The DLG Score Sheet for Water concentrates primarily on the attributes of aroma and flavor. The appearance is evaluated for possible aberrations through verbal remarks.
Aroma
The highest number of points is awarded for a pure aroma impression without off-aromas.
A lower score is given for the evaluations “still pure” or “off-aroma”, whereby the latter must be accompanied by a specific description.
In extreme cases, the product can be classified as “not able to be evaluated”. Additional documentation of off-aromas can be recorded under the “other faults” section.
Flavor
From the perspective of the DLG, a water sample will receive the highest number of points when it tastes “pure, typical” and “balanced”. Deviation from these attributes, the absence of freshness, and also a limited, one-sided character accompanied by off-flavors should result in lower scores.
Due to the nature of their very hedonistic and general character, the terms “not completely true to style”, “not completely fresh” and “not completely balanced” are difficult to use objectively.
This method describes the procedure for evaluating non-alcoholic beverages using the DLG tasting scheme.
non-alcoholic beverages (soft drinks, beverages containing fruit juice)
The DLG Tasting Scheme for Non-alcoholic Soft Drinks is divided into the following four sections:
appearance/clarity
aroma
flavor
harmony
The total score only takes the attribute groups aroma, flavor and harmony into consideration. Any conspicuous characteristics of the appearance are recorded as comments.
the characteristics of the aroma are a measure for the authenticity or distinctiveness of the declared aroma. Since consumers encounter the product together with the label and the product description including, if applicable, the perceived color of the product, the product must fulfill the sensory expectations of consumers, otherwise they may not be willing to buy it a second time. In this way, the complete impression of the product must correspond to the aroma conveyed by the product
a fruity impression is a basic characteristic of non-alcoholic beverages; however, an inherently low fruit content should, of course, be reflected in an evaluation of this category
the terms “pure” and “clean” can be considered a generic term for lacking off-flavors. A perfect score is given for the aroma, if it is found to be free of any off-aromas
from the standpoint of consumers, under “typical”, they understand an authentic impression of a certain aroma, i.e., an apple-flavored fruit drink should be recognizable as a product containing apples by consumers without looking at the label
in this example, “fresh” reflects the “natural” aspect of the product, i.e., the aroma should correspond to that of the natural ingredient. However, concessions are unavoidable for certain product categories and for legal restrictions (especially regarding the juice content)
the attribute “one-sided” describes a beverage which is disproportionately skewed towards a single, typical aroma characteristic, without regard for any balancing aroma notes
any foreign notes in the aroma and flavor should result in points being deducted. This does not necessarily refer to off-aromas but can merely mean unexpected fruit notes
degradation of the aroma or flavor to such an extent that it is sensorially perceptible can result in fewer points being given in the category which includes the term “oxidation”
fewer points may also be awarded for “flat", "stale” or “dull/musty” overtones
likewise, (unnaturally) over-aromatized beverages may also be given fewer points
unusually intense manifestations of the basic flavors normally found in soft drinks can be noted under “sweet”, “sour” (or too acidic) and “bitter”
an uncharacteristically penetrating astringent note should especially be recorded if it is associated with bitter components or sour citrus products
within the context of the overall score, the final assessment of the “harmony” should take into account the observations made about the previous attributes
It can be problematic for one single tasting scheme, which spans more than one category, to be used to define a group as heterogeneous as soft drinks. Practical experience shows that considering the three most important product groups (orange, lemon and cola) of soft drinks alone requires a quite diverse and distinctive set of descriptors and applicable quality criteria, which may only partially be encompassed by the rather general criteria of the tasting scheme.