| Abstract: | The flavours of four beers were characterized by four panels of assessors, using a flavour profiling system. One panel carried out duplicate assessments. The results showed that training and experience improved reproducibility and discrimination, without distorting the general pattern of flavour terms reported. On the basis of the flavour profiles, the assessors could be divided into novices, those with some experience, and experts. Those novices likely to be good assessors could also be identified. |
