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RESEARCH PRODUCT

Impact of training on beer flavor perception and description: Are trained and untrained subjects really different?

subject

description

This study examines the effect of beer assessment training on verbal and nonverbal performance. Two groups of subjects are asked to sort, match, and describe a set of 12 beers (6 supplemented and 6 commercial beers). Subjects from the first group are enrolled in a beer-training program. Subjects in the second group are untrained beer consumers. Results show that although both groups perform the matching task equally well, trained subjects performed better on supplemented beers and untrained subjects on commercial beers. Examination of the generated vocabulary shows that 44% of the terms are common to trained and untrained subjects. However, an analysis of the terms' efficiency shows that whereas for trained subjects, precise terms are more efficient than intensity or hedonic terms; the opposite is observed for untrained subjects. This suggests that it is not the term itself that is important but the common reference associated to it. Les roles des panels d'experts dans les industries est important en developpement mais aussi en controle de routine pour maintenir la qualite du produit. Ils sont selectionnes pour leur habilite sensorielle et entraines a decrire les caracteristiques des produits, a les differencier et a mettre en evidence leurs defauts. Cette etude examine l'effet de l'entrainement a l'evaluation sensorielle de la biere sur les performances verbales et non verbales. 2 groupes de sujets doivent trier, opposer, decrire une serie de 12 bieres (6 supplementees et 6 commerciales). Les sujets du premier groupe sont engages dans un programme d'entrainement d'evaluation sensorielle de la biere. Les sujets du second groupe sont des consommateurs non entraines. Les resultats montrent que la principale difference entre les 2 groupes est la qualite du vocabulaire utilise.