Episode 118 | Combining Sensory And Chemistry Data w/ Dr. Julia Jennings & Jeff Dailey
Jul 26, 2023
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Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab to discuss combining sensory and chemistry data in brewing. They explore the challenges and importance of quantifying aroma, the potential of chemistry analysis in predicting product quality, and the significance of natural base flavors. They also analyze the changes in a beer called hopkick over time and discuss the correlation between flavor attributes and fruity tightness. Overall, they highlight the importance of collecting and analyzing quantitative data in brewing practices.
Combining sensory and chemistry data helps determine key compounds and thresholds that affect the flavor and quality of hop-derived extract.
The collaboration between chemistry and sensory analysis leads to comprehensive and reliable assessments of hop products.
Multi-factor analysis, combining chemistry and sensory data, is valuable in determining the shelf life of hop-based ingredients in beer.
Deep dives
Chemical and sensory analysis of aging Hopkick
The study aimed to assess how the chemical and sensory profiles of Hopkick, a hop-derived aqueous extract, changed over time. The researchers brewed fresh beer with varying aged samples of Hopkick and conducted sensory analysis along with chemical analysis using PDMS stir bars and GCMS. The chemical analysis focused on individual compounds and compound classes, such as sesquiterpenes and sesquiterpene oxides. By correlating the chemical data with sensory data, they aimed to determine the key compounds and thresholds that affect the flavor and quality of Hopkick as it ages.
Quality and specifications of Hopkick
The researchers ensured the quality of Hopkick by conducting quality checks on the hops used to make it and performing Rub and Sniff evaluations. They also brewed with the product during development to assess its flavor impact on beer. Specifications for Hopkick are based on its chemical composition and sensory performance, aiming to determine the threshold levels for key compounds that meet quality expectations.
The utility of chemistry and sensory data
Chemistry and sensory data serve the same purpose of informing decisions about the quality and performance of hop products. Chemistry analysis provides valuable information about the composition of compounds that contribute to aroma, such as fatty acid esters. However, sensory analysis is crucial to correlate the chemical data with flavor thresholds and evaluate the overall sensory experience. The collaboration between chemistry and sensory analysis helps to develop comprehensive and reliable assessments of hop products.
The challenges of analyzing chemistry and sensory data
Analyzing chemistry and sensory data poses challenges due to the complexity of aroma compounds and the subjectivity of human perception. A holistic approach is necessary to analyze a large number of compounds and compound classes to capture the nuances of flavor. Challenges also arise in compound identification and distinguishing stereo isomers that humans can perceive but GCMS cannot. Despite the challenges, this approach allows for the assessment of compounds that have significant flavor impacts but might be present in minute concentrations.
Utilizing Multi-Factor Analysis for Shelf Life Determination
The podcast episode explores the application of multi-factor analysis in determining the shelf life of hop-based ingredients in beer. By combining chemistry data and sensory data, brewers can make more informed decisions about when a product has reached its shelf life. Multi-factor analysis allows for the identification of correlations between chemical compounds and sensory attributes, providing valuable insights into how aroma changes over time. The episode emphasizes the importance of collecting and analyzing data in order to make objective decisions, highlighting the usefulness of multi-factor analysis in this context.
Challenges and Considerations for Shelf Life Assessment
The podcast episode discusses the complexities of assessing the shelf life of aroma products, focusing on hop-based ingredients. It acknowledges the subjectivity involved in determining shelf life, as it relies on meeting customer expectations regarding aroma quality. The episode highlights the significance of a well-trained sensory panel and the use of advanced analytical techniques, such as GCMS and multi-factor analysis, to evaluate changes in sensory attributes and chemical compounds over time. The discussion also touches on the importance of consistency, data-driven decision-making, and the potential for integrating chemistry and sensory data to enhance quality assessment in the brewing industry.
Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab this week to talk about combining sensory and chemistry data when it comes to novel hop products.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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