The Beer Aroma Wheel

In this study, a descriptive panel for beer was trained in describing olfactory and gustatory sensations of beer at Hochschule RheinMain University of Applied Science by Annette Schmelzle.  The panel was selected pursuant to the DIN-standard 10961 (training of assessors for sensory analysis).  The sensitivity of the panel was analyzed using recognition testing and threshold testing.

 

As a result of the panel’s description of several kinds of beers, the panel developed a spectrum of terms for the characterization of smell and aroma of beer.  The spectrum of terms was organized according to the European Norm for Terms and also includes attributes defined in the beer flavor wheel by Meilgaard as well as descriptions for mouthfeel by Langstaff and Lewis.

 

A beer flavour wheel not including the obvious olfactory defects is recommended for communication with the consumer.  Reducing the terms simplities the beer flavour wheel and helps when describing a beer that is free from defects.