PROFILE ANALYSIS AND FLAVOUR DISCRIMINATION

摘要: The relative merits of profile tasting and difference are discussed. Profile analysis can reveal characterize flavour differences that not revealed by using the triangular or three-glass test, even though same people carry out both types test. A multiple comparison test is used in conjunction with to size as well nature perceived flavour. This exemplified studies effect adding increasing amounts diacetyl three different beer. It may be necessary consider just presence individual notes but also their duration order perception explain effects potentiators, such guanosine 5′-monophosphoric acid.