This method describes the procedure for conducting a profile analysis for non-alcoholic beverages.
Non-alcoholic beverages (soft drinks, beverages containing fruit juice)
In many cases, the extremely heterogeneous nature of non-alcoholic beverages as a group requires a comprehensive catalog of product-specific or category-specific attributes, in order to differentiate the effects of individual ingredients on the total sensory profile. With this as a consideration, the most important groups of raw materials used in the production of non-alcoholic beverages are listed below along with a short description of their general sensory features.
As mentioned previously, the individual categories of non-alcoholic beverages are characterized by different fruit contents. Correspondingly, a reduction in the influence of this ingredient on the overall sensory impression is to be expected as the fruit content is lowered. Thus, for products containing low amounts of juice such as fruit juice drinks, aromas are often used to round out the sensory profile in order to meet consumer expectations regarding flavor.
Since a preference for sweet foods has existed for thousands of years, naturally the use of sugar, sugar substitutes and artificial sweeteners also plays an important role in the production of non-alcoholic beverages. Fundamentally, a distinction among substances used for sweetening can be divided into the following groups:
products as specified in regulations on types of sugars allowed for human nutrition (for example, in Germany, the "Verordnung über einige zur menschlichen Ernährung bestimmte Zuckerarten"), e.g., sucrose, dextrose)
other carbohydrate (e.g., lactose, fructose)
polyols (sugar alcohols)
artificial sweeteners (e.g., saccharin, cyclamate, aspartame, stevia, etc.)
From a sensory standpoint, artificial sweeteners pose a special challenge. Along with the individual considerations to be taken into account regarding the different sweetening power compared to sucrose, artificial sweeteners can sometimes impart undesired flavors (e.g., bitter or metallic) which can be perceived sensorially. Furthermore, the sweetness profile, i.e., the perception of the sweetness sensation over time, is an important quality characteristic of an individual artificial sweetener or a mixture of sweeteners. Here, the goal is to avoid sweetness which lingers for an overly long time (compared to sucrose).
Depending on the product category, aroma can have a strong impact on the overall sensory profile of non-alcoholic beverages. When products with added aromas are tested sensorially, two primary goals should be followed: First, care should be taken to sufficiently characterize the corresponding type of aroma (e.g., differentiation of apple aromas into “green”, “yellow” and “red” aroma impressions). Second, more complex aromas (e.g., cola) should be specifically classified into discrete individual sensory perceptions which are important for an overall sensory description of the products, especially with regard to the clarification of consumer behavior.
For products made with the application of emulsions to create cloudiness or color, the relevant optical effect should be observed and evaluated with respect to color intensity and cloudiness.
The amount and characteristics of the carbon dioxide added to non-alcoholic beverages can have a decisive influence on how the product is perceived. Along with the actual and rather unspecific description of the perception of mouthfeel intensity as “tingling” or “prickling”, a balanced ratio of CO2 bubbles with regard to size, distribution plays an essential role in consumer acceptance and therefore should be a part of an overall sensory description of the product.
Independent of these factors, the concentration of CO2 influences the general perception the product by affecting the rate at which the aromas are liberated. This is the reason why the level of carbon dioxide must be the same when conducting sensory analysis sessions for comparison.
Many non-alcoholic beverages contain vitamins, in part from natural sources (i.e., from the fruit) and in part added to achieve technical goals or for nutritional purposes. Characteristic aroma notes can occur at higher vitamin dosages, which should also be included in the description, for example:
ascorbic acid: sour
β-carotene: earthy
water-soluble vitamins: vitamin-like
Similarly, the use of preservatives can impart undesirable sensory impressions in the aroma as well as in the flavor and mouthfeel. This is often a reason for rejection of the product by consumers. A systematic, sensory comparison of two (otherwise identical) products, one containing the preservative and the other without, can provide valuable information regarding this type of additive.
The group referred to as “functional ingredients” (i.e., ingredients with a special enhanced functionality) encompasses several substances, which are associated with specific flavor impressions (e.g., the bitter flavor of hydrolyzed protein).
Quinine is a special member of this group (originally utilized for its fever-reducing effect), which is usually added to beverages to serve as a bitter component (e.g., in tonic water or in bitter lemon).
With this in mind, the descriptions, i.e., the compilation of a catalog of attributes to be used for the analysis of sensory profiles, should include the following categories:
Appearance: color characteristics, intensity, cloudiness
Aroma: specific characterization and individual classification of the perceived aroma notes
Flavor: relevant basic flavors as well as specific characterization and individual classification of the perceived flavor notes
Mouthfeel: sensation of the carbon dioxide/carbonation with regard to general intensity (“tingling mouthfeel”) as well as the size and number of CO2 bubbles
Aftertaste: only relevant for products with artificial sweeteners added (often in conjunction with a mouthfeel that is “lingering” and “mouthcoating” ) or unusually long lasting aroma impressions
This method describes how to evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.
This method describes how to evaluate the moisture present in barley as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Manual inspection of the moisture present in a lot of barley.
This method describes how to determine the percentage of malt that sinks in water.
Malt intended for use in beer brewing or elsewhere in the food industry
Barley kernels sink in water, while malt kernels normally float due to air pockets. The number of floating kernels increases with greater acrospire development and corresponding degree of advanced malt modification.
This method describes how to perform sensory analysis of beer using the modified "Trueness-of-Type" scheme.
beer
The “trueness-to-type” scheme from the Institute of Brewing (IOB) [1] served as the basis for the sensory evaluation scheme according to SCHÖNBERGER (2003, 2004). According to defined sensory objectives, the descriptions of the sensory attributes are selected from the flavor wheel and divided into positive and negative characteristics. The positive attributes are evaluated on a scale from 0 to 3 to 0 (6). A value of 3 signifies the optimal intensity of a particular attribute, and therefore the values 0 and 6 represent weak and strong expressions of the same attribute, respectively. The negative descriptions of sensory attributes are evaluated by the taster on a three-point scale. The difference in the totals between the positive and negative attributes represents the final evaluation of the beer. In addition, the intensity of the attributes can be plotted on a spider diagram.
This method describes the procedure for conducting a profile analysis of beer-based beverages.
Beer-based beverages
Analyzing the sensory profiles of the two constituents of beer-based beverages combines both with regard to their respective characteristics. A suitably thorough characterization of the beer constituent as well as the soft drink or fruit juice constituent must be performed.
The set of attributes describing beer as the constituent is typically confined to the fundamental terminology used for the sensory analysis of beer, since most beer-based beverages are not created from specialty beers. Therefore, a differentiation is made between beer-based beverages containing pilsner beer and Southern German wheat beer (weißbier). Individual cases, for example those involving the use of schwarzbier or altbier, are not discussed here.
The following set of attributes for the beer constituent has proven successful in practice and can serve as a basis for developing a product-specific common language among the tasters:
Attributes from the beer component:
A description of the soft drink or fruit juice constituent is entirely dependent on the specific flavor of the beverage and should take the characteristic fruity notes in the aroma into consideration:
Aromas similar to lemon/lime:
Aromas similar to cola:
Aromas similar to energy drinks:
Aromas similar to grapefruit:
Aromas similar to red berries:
Aromas similar to apples:
Other aroma impressions:
In addition, the visual characteristics and, of course, the basic flavors of sweet and sour should be incorporated into the list of descriptors. When using artificial sweeteners, the sweetening power should also be provided (see below).
As a rule, which component is sensorially dominant must be determined by assessing the intensity of the various components in the beer-based beverage. This means that the attributes of both the beer and soft drink constituents should be evaluated using uniform scales for assessing intensity. It is possible that an additional scale can provide information on the sensory balance of the two components, e.g., from -3 (beer constituent heavily dominates) to 0 (balanced) to +3 (soft drink constituent heavily dominates).
Mouthfeel plays a crucial role particularly with the analysis of beverages based on Southern German wheat beer and should (by means of the perception and evaluation of the carbonation) be characterized with reference to its fullness and viscosity.