Deep dive into Delta-IPA : from sensory flavour profile to the study of its fermentation by-products

Details

Supervisors

Collin, Sonia ; Dubois, Antoine

Faculty

Faculté des bioingénieurs

Degree label

Master de spécialisation en génie brassicole

Abstract

A sensory flavour profile has been realized on the Delta-IPA. The firsts attributes were extracted from the QC data base review. Then the attributes have been validated through consensus among the expert panelist after a training session. The quantitative descriptive analysis (QDA) was performed on three batches from two contract suppliers. The samples were blind tasted and a list of nineteen attributes covering aroma, flavour and gustatory sensation have been proposed. For the first time the flavour profile of the Delta-IPA was performed. Furthermore, seven attributes with significant differences in aroma and flavour perception were identified thought the QDA. Some hypotheses have been proposed to explain the differences, but more studies will be required to fully explain them. From the flavour profile the impact of the fermentation byproducts has been identified. A factorial design of experiment two levels and two factors has been designed. The impact of the pitching rate and the use of dry or repitched yeast have been studied over the concentration of three volatile aromatic compounds (4-vynilguaiacol, 4-vinylphenol,isoamyl acetate)