Search: Flavour

The Doemens Score Sheet allows a maximum of 100 points. In addition to the DLG evaluation criteria, this score sheet also addresses the visual attributes of the respective beer style. As with the DLG Quality Assessment for Beer, each attribute is assessed according to a five-point scale. The score for each attribute is weighted accordingly and then totaled to produce an overall score. It is necessary that a description be included for each characteristic so that a written reference is provided for the quality of the sensory attributes and also, if applicable, any irregularities in the quality of the beer.

The “trueness-to-type” scheme from the Institute of Brewing (IOB) [1] served as the basis for the sensory evaluation scheme according to SCHÖNBERGER (2003, 2004). According to defined sensory objectives, the descriptions of the sensory attributes are selected from the flavor wheel and divided into positive and negative characteristics. The positive attributes are evaluated on a scale from 0 to 3 to 0 (6). A value of 3 signifies the optimal intensity of a particular attribute, and therefore the values 0 and 6 represent weak and strong expressions of the same attribute, respectively. The negative descriptions of sensory attributes are evaluated by the taster on a three-point scale. The difference in the totals between the positive and negative attributes represents the final evaluation of the beer. In addition, the intensity of the attributes can be plotted on a spider diagram. 

The representatives of the genus Alicyclobacillus spp. are acidophilic and thermophilic, spore-forming bacteria that can spoil juices, nectars, drinks containing juice, sports drinks, iced tea and even flavoured waters by forming an off-flavour (guaiacol; 2,6-di-bromophenol; 2,6-di-chlorophenol). The beverage itself remains visually flawless. There is no gas formation, discolouration, clarification or sedimentation. Even slight contamination can lead to sensory issues for the product.

The ubiquitous soil inhabitant is usually introduced into the production process of e.g. juices (e.g. NFC) or fruit juice concentrates during the fruit harvest. Other sources of contamination include raw materials such as sugar, stabilisers and binding agents (pectin, starch, etc.) or special additives (cereals, herbs, protein powder, seeds, etc.), usually with pH values that differ from the juice. 

The spores of the bacteria can survive common pasteurisation conditions and then germinate again under favourable conditions (presence of oxygen, warm temperatures, low pH value). To date, only Alicyclobacillus acidoterrestris, A. acidophilus, A. acidocaldarius and A. herbarius have the potential to form off-flavours. Therefore, the sole detection of Alicyclobacilli is not a clear indication of the risk of beverage damage, but must be verified in a second step using a suitable test, e.g. the enzymatic guaiacol detection kit, to determine the risk potential of off-flavour formation.

Internationally, detection in 10 g samples is recommended, see also IFU method MM12 (International Fruit and Vegetable Juice Association) [1].

There are three different methods of analysis:

Quantitative detection from non-filterable samples using the pour-plate method

Quantitative detection from filterable samples using membrane filtration

Qualitative detection (presence/absence test) by means of pre-enrichment (higher sensitivity)