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ANALYTICA EBC

  • 24/10/2018
  • 108
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  • Sensory
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  • IM
  • 1997

13.8 - Sensory Analysis: Duo Trio Test (IM)

Use this test to determine whether a sensory difference is apparent between two samples (see “Note” Section 8). Descriptors: Triangular test, One-Side Test

It is necessary to use EBC Method 13.6

  • 24/10/2018
  • 118
  • |
  • Sensory
  • |
  • IM
  • 1997

13.9 - Sensory Analysis: Threshold of Added Substances (IM)

The test determines the lowest concentration of an added substance that can be detected by odour or taste. The threshold may be determined in order to: 1) Learn whether a substance present in beer is likely to exert an effect on flavour. 2) Provide an indication of the magnitude of any such effect by application of the concept of “Flavour Unit” (FU). For a given substance, the number of FUS present (or added) equals the concentration of substances present (or added) divided by the threshold (9.6). FU is also called “Odour Unit” when only the odour is considered. 3) Study the relative sensitivities of individuals to the test substance. 4)  Select, train and perfect assessors. The test determines the Difference Threshold as defined by Brown et al (9.3). If the recognition threshold is required, assessors must describe and correctly identify the added flavour. Descriptors: presentation of the six triangles, Example of Questionnaire, Example of application.

  • 24/10/2018
  • 112
  • |
  • Sensory
  • |
  • IM
  • 1997

13.10 - Sensory Analysis: Description Analysis (IM)

Use this test with trained tasters to obtain a systematic description of the flavour of samples under test, for example, in the evaluation of test brews, or in quality control, or to train and perfect assessors. Descriptors: Series of government tank samples.

It is necessary to use EBC Methods 11.2, 11.4, 11.6, 11.11 and 11.12

  • 24/10/2018
  • 122
  • |
  • Sensory
  • |
  • IM
  • 1997

13.11 - Sensory Analysis: Ranking Test (IM)

Use this test to place a series of test samples (usually from 3 to 6) in rank order according to a given characteristic (criterion). The criterion may be the intensity of a single sensory attribute, or a group of related attributes, or a total impression. Descriptors: Specimen answer form, ranking test, test for bitterness, assessors, mean rank sum, number of assessments containing ties.

It is necessary to use EBC Methods 13.2, 13.4 and 13.6

  • 24/10/2018
  • 117
  • |
  • Sensory
  • |
  • AM
  • 1997

13.12 - Sensory Analysis: Flavour Terminology and Reference Standards

This method describes an internationally accepted flavour terminology system for beer. It names and defines each of 122 separately identifiable flavour notes which can occur in beer. Approved flavour reference standards or procedures are provided for 27 terms and suggestions are given for 15 additional substances. Descriptors: Flavour Wheel, description of the terminology system, compounds recommended for use as flavour reference standards.

  • 24/10/2018
  • 146
  • |
  • Sensory
  • |
  • 2004

13 - Sensory Health and Safety Guidelines

It is the duty of all employers to protect the health and safety of employees. To this end, all samples presented for sensory analysis and all materials used as standards to illustrate specific flavour notes must be fully assessed in order to ensure their safety and to comply with the relevant legislation in the country of use. It is strongly recommended that the following steps are taken.

  • 24/10/2018
  • 116
  • |
  • Sensory
  • |
  • 2006

13.14 - Routine Sensory Check of Raw Materials and In-process Samples

Sensory analysis (including visual, smell and taste) of raw materials, processing aids and in-process samples to detect obvious defects or deviations at an early stage, resulting in an OK/not OK judgement. Descriptors: Guideline for routine sensory check.

  • 24/10/2018
  • 110
  • |
  • Statistics
  • |
  • IM
  • 2002

14.1 - Ruggedness Testing of Methods (IM)

Testing of analytical procedures for ruggedness, before collaborative study, to determine the method conditions which have a significant influence on the test method results in terms of precision. Descriptors: test result from the frst replication from trial i, test results from the second replication from trial i, sum of the two replications from trial i, difference of the two replications from trail i, sum of the squares of the differences, Main effects error variance, Standard error of the main effects, Experimental error variance, sum of squares of the difference

  • 24/10/2018
  • 111
  • |
  • Statistics
  • |
  • 2002

14.2 - Collaborative Trial to Determine the Precision of a Measurement Method

Providing an aid to the correct understanding of the results of precision experiments and of the terminology employed. Descriptors: the true value, the laboratory component of bias under repeatability conditions, the random error occurring in every measurement under repeatability conditions, the estimate of the variance of B (between laboratory variance), the estimate of the repeatability variance (vatiance of e), the estimate of the reproducibility variance, the first test result of laboratory i at level j, the second test result of laboratory i at level j, the general mean for level j, The reproducibility variance for the j level, The repeatability limit at the 95 % probability level, The reproducibility limit at the 95 % probability level, the number of laboratories reporting at least one test result for level j, the intracell standard deviation calculated with the formula given in 7.1.4, the mean of all observations, the standard deviation of the observations.

It is necessary to use EBC Method 14.1

  • 24/10/2018
  • 107
  • |
  • Statistics
  • |
  • 2002

14.3 - Trueness of a Standard Measurement Method

The determination of the laboratory bias when a measurement method is applied. Descriptors: Differences between trueness and precision, the predetermined magnitude of laboratory bias that the experimenter wishes to detect from the test results, the repeatability standard deviation of the measurement method, one of the test results (k = 1,2,...n), the average of n test results, the true or accepted reference value of the test property.

  • 24/10/2018
  • 138
  • |
  • Statistics
  • |
  • 2002

14.4 - Sampling Design

To take a sample from all product or raw materials which cannot be examined in entirety.

  • 24/10/2018
  • 109
  • |
  • Statistics
  • |
  • 2002

14.5 - Specification and Tolerance Bands

The design of minimal specification bands using either Statistical Process Control Theory or by application of ISO 4259 to analytical precision data. The determination of precision data for total process capability, sampling error and averaging error is beyond the scope of this procedure. Descriptors: parts per million, parts per billion.