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Attendance: 60
people from backgrounds such as brewers,
distillers, academics & students.
The topic
(Sensory Analysis) awoke an interest in many
people from different fields within the IBD
network and outside.
Together three continents, academia and industry
met to exchange and discuss cutting edge
research in the world of sensory analysis in
beverages.
This
year the Video Link research update brought
together sites from North America (Coors and SAB
Miller),
Australia
- Foster's and
Europe
(ICBD, Weihenstephan, FlavorActiV, Coors).
Unfortunately, some technical inconveniences
might have caused the absence of the Pilsner
Urquell -
Czech
Republic
site dialling in for the first time to the video
conference and equally Lion Nathan sent their
apologies for not participating due to technical
issues.
The scientific presentations
sparked lively discussions between participants
and ideas were exchanged all that in a great
relaxed atmosphere. This year's topic being
Sensory Analysis arouse unexpected interest
among the brewing and non brewing public and
scientist. As said one of the participants: ‘It
was very informative, and enjoyable, with a
warming sense of occasion’.
First
presentation was given by Olga Novotna, PhD
student in brewing, Young Member Representative
for Scottish section and equally the organiser
of the Video Link event. The title of the
presentation was: ‘Does
hoppy aroma influence the perception of
bitterness?’ The presentation showed that
addition of pure hop aromas fractions (floral,
spicy and sylvan) to beer influence the
perception of bitterness and astringency. The
perception of bitterness was enhanced by the
increasing concentration of hop aromas.
Unexpectedly it was found that pure hop aromas
also have an impact on perception of astringency
in beer. The effect was opposite to that of
bitterness, with suppression of astringency in
all cases with the addition of pure hop aromas
to the beer samples.
From
Germany, TUM Weihenstephan, Katrin Mathmann
linked to the Video Conference to present her
PhD research on ‘Fluid
Flow in the Oral Cavity as a Contribution to
Sensory Sensations’ Her interesting
presentation enriched by videos and animations
showed that fluid flow of liquid food in the
oral cavity has a strong effect on sensory
sensations. The pattern of fluid flow in the
mouth during drinking beer and other beverages
depends on the shape of the glass which plays a
decisive role for consumer’s perception
therewith. The aim of the current study is to
understand the fluid flow of liquid food in the
mouth in order to give new hints regarding the
understanding of mouthfeel.
All the way from the
Netherlands
, Ronald Nixdorf (FlavorActiV) flew to
Edinburgh
to give a talk on ‘Management
of Taster Competence’ describing
the importance of
selection, screening, training and
validation of assessors with some critical
remarks when compared to the recommended methods
of the EBC / ASBC and BCOJ. Some tools to aid
selection, screening, training and validation of
assessors were shown.
Over
the years this event has developed into a global
technical research update forum. Video Link
event has a fifteen years tradition and thanks
to the development of the technical facilities
the transmission during the Video Conference
Event is improving year by year.
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