Beer Flavor Terminology

What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

“…In the first condition, assessors were free to use their own words. In the second condition, assessors had to choose their words from a list of 44 terms which were extracted from the Flavor Wheel of the International Terminology System for Beer (Meilgaard, Dalgliesh, & Clapperton, 1979) (see Table 1). …”

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

“…The product attributes and their possible levels were selected on the basis of the results of two focus groups (n = 16; 8 members per session), data from literature 11,20,26 as well as from the results of a preliminary sensory study which identified sensory properties of NAB beers on sale in Italy (QDA techniques and sensory mapping). The attributes studied included product features such as colour and flavour, marketing mix variables such as price attribution, and structural characteristics such as packaging and general claims.…”

A sensory scientific approach to visual pattern recognition of complex biological systems

“…Sensory wheels, being developed for a large number of foods and beverages, first for example beer (Meilgaard, Dalgliesh, & Clapperton, 1979) and wine (see Noble, 1990) meet the need for having an inter-subjective language across disciplines. Characteristics for such 'wheels' are that they start with an inner circle describing an overall picture and then shows details in an increasing hierarchical order.…”