This method describes the determination of the degree of transparency (or turbidity) of water and is primarily employed for on-site measurements.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The method describes the procedure for conducting a paired comparison test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The method can be employed to reveal slight differences between two samples, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel.
This method describes how to carry out the triangle test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The method can be employed to reveal slight differences between two samples, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel. This test is specifically recommended when the number of available tasting panel members is limited and/or there is no risk of sensory fatigue.
This method describes how to carry out the ranking test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is applicable for the rapid classification of products, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel. The application is especially recommended in cases when samples must first be presorted prior to testing with other test methods or also if evaluative testing using a scale requires too much effort.
Two or more samples should be evaluated together in any order by a minimum of five trained tasting panel members. The samples should then be ranked in order of their overall impression, for instance. The statistical evaluation of the test results is calculated using a ranking system by number.