Food Science and Technology

Sensory lexicon and aroma volatiles analysis of brewing malt

X. Su, M. Yu, et al.

Discover how a team of researchers, including Xiaoxia Su and Miao Yu, developed a groundbreaking sensory lexicon and wheel for brewing malt. Utilizing 22 malt samples and comprehensive sensory evaluations, they identified key attributes that differentiate malt types, linking chemical compounds to sensory features. This innovative method promises to enhance sensory studies across various fields.

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Abstract

This study developed a sensory lexicon and wheel for brewing malt, using 22 samples and sensory evaluation. The panel identified 53 attributes (appearance, flavor, taste, mouthfeel), with 46 selected for the sensory wheel. Rate-all-that-apply analysis discriminated between malt types, and principal component analysis showed correlations between malt types and sensory features. Partial least squares regression linked aroma compounds (34 identified via HS-SPME-GC-MS-olfactometry) and sensory attributes, highlighting the chemical origins of malt flavors. This approach offers broad applicability to sensory studies.

Publisher

npj Science of Food

Published On

Apr 11, 2022

Authors

Xiaoxia Su, Miao Yu, Simin Wu, Mingjuan Ma, Hongxu Su, Fei Guo, Qi Bian, Tianyi Du

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