Description and intensity of the sensory attributes of beer made from Canadian malting barley varieties including AC Metcalfe

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In 2013-14 Canada exported over 1 million tonnes of malting barley worth $337 million and 600,000 tonnes of malt worth $395 million. The Canadian Malting Barley Technical Centre (CMBTC) provides technical support to all facets of the malting barley value chain. One area of quality that has not been used in the evaluation of new varieties, and which generally has not been the subject of significant study in relation to Canadian malting barley varieties, is the area of sensory attributes. Instrumental analysis can show that varieties may have different sensorial characteristics but only the human gustatory system which physiologically combines both the olfactory and taste components can elicit responses regarding the sensory descriptors and their intensities. Similarly texture and appearance measured instrumentally are difficult to interpret in terms of their human perception. This research will describe and quantitate the aroma, flavor/taste, mouth feel (texture, body) and appearance characteristics of beer samples using a sensory panel. The quantitative descriptive analysis method includes training twelve panelists to identify and measure the intensities of the sensory attributes of beer made from up to six varieties of malting barley including AC Metcalfe the most sought after variety world-wide. These data will be used as a benchmark for comparisons between AC Metcalfe and new malting barley varieties. The description of the characteristic aroma, flavor/taste compounds will help to identify the potential volatile compounds and/or taste compounds and the possible route of their formation in the beer samples. This will enable CMBTC to make recommendations in order to optimize the levels of aroma and flavor/taste compounds found in malting barley varieties. The list of sensory descriptors with the definitions and standard samples will be used to train CMBTC's employees thus enhancing their technical expertise and contributing an additional component to their quality evaluation program. Expanding the scientific knowledge regarding the sensory composition of beer made from malting barley varieties will contribute to the continued success and competitive edge of the Canadian malting barley breeding program.