Food Quality and Preference vol:8 issue:5-6 pages:373-380
In this experiment commercial beers were evaluated by a descriptive sensory panel, using a terminology that is relatively close to the consumers' language. Factor analysis performed on the descriptive sensory data allowed a meaningful classification of beers based on their sensory characteristics. Six factors were retained, explaining about 82% of the total variance. According to these factors the sensory characteristics most typical of, respectively, 'triples', 'fruity acid beers', 'dark abbey beers', 'unfiltered acid beers', 'wheat beers' and 'lagers' could be evaluated. To facilitate the interpretation of the vast amount of sensory data, results were visually represented in 'Biplots', showing the beers and the flavour characteristics simultaneously. (C) 1997 Elsevier Science Ltd. All rights reserved.