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

在2013-14年，加拿大出口了超过100万吨价值3.37亿美元的啤酒大麦和60万吨价值1.25亿美元的啤酒大麦。 麦芽价值3.95亿美元。加拿大麦芽大麦技术中心（CMBTC）提供技术支持 麦芽大麦价值链的各个方面。一个质量领域尚未用于评价 新品种，而且一般还没有被有关加拿大麦芽的重大研究的主题 大麦品种，是感官属性的领域。仪器分析可以表明，品种可能有 不同的感官特征，但只有人类的味觉系统，在生理上结合了两者 嗅觉和味觉成分可以引起关于感觉描述符及其强度的反应。 同样，用仪器测量的质地和外观也很难根据它们的人体特征来解释。 perception.这项研究将描述和量化的香气，风味/味道，口感（质地，身体）， 啤酒样品的外观特征使用感官面板。定量描述分析法 包括训练12个小组成员来识别和测量所制造的啤酒的感官属性的强度 从多达六个品种的啤酒大麦，包括AC梅特卡夫最抢手的品种世界各地。 这些数据将被用作AC梅特卡夫和新的啤酒大麦之间的比较基准 品种特征香气、风味/味道化合物的描述将有助于确定潜在的 挥发性化合物和/或味道化合物及其在啤酒样品中形成的可能途径。这 将使CMBTC提出建议，以优化香气和风味/味道的水平 麦芽大麦中发现的化合物。感官描述符列表，包括定义和标准 样品将用于培训CMBTC的员工，从而提高他们的技术专长， 这是他们质量评估计划的一部分。扩大关于 由麦芽大麦品种制成的啤酒的感官组成将有助于继续取得成功， 加拿大啤酒大麦育种计划的竞争优势。

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.