Chapter 4.1. Sensory Profiling of Beer by a Modified QDA Method

  1. M.C. Gacula Jr. Ph.D.
  1. James M. Mecredy,
  2. John C. Sonnemann and
  3. Susan J. Lehmann

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch4a

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Mecredy, J. M., Sonnemann, J. C. and Lehmann, S. J. (2004) Sensory Profiling of Beer by a Modified QDA Method, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch4a

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. The Consumer Product Research Dept., Jos. Schlitz Brewing Co. 1610 N. 2nd St., Milwaukee, Wis. 53212.

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • sensory evaluation;
  • brewmasters;
  • consumer product;
  • salt water samples;
  • hydrogen sulfide

Summary

This Chapter Contains Section Titled:

  • Taste Panel Established

  • Improvements Needed

  • Qda Method Evaluated

  • Qda Method Modified

  • How the Method Works

  • a Valuable Tool

  • References