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Am. Soc. Brew. Chem., -0, 1-, (+312).

. K Meigaard, M.C. and Reid, D.D. : Inst. Brew (Aust. N.Z.

Sect.) Proc. +/th conv., Christchurch, N.Z., p. 31, (+312).

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flavour and threshold of ,-3 aroma volatiles, Tech. Q.

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Method of Sensory Analysis for Beer

Toru KISHIMOTO, Kazutaka OZAKI, Akira WANIKAWA

Brewing Research and Development Laboratory, Asahi Breweies, Ltd.

+�,+ Midori +-Chome, Moriya-city, Ibaraki -*,�*+*0, Japan

Abstract The method of sensory analysis used in Japan was described. This method was estab-

lished on the basis of standardization method between United States and Europe, considering with

thoughtfulness di#erences of language and culture between their countries and Japan. And also we

mentioned the original method in comparison with other alcoholic beverages. Finally we showed the

hop aromas and staling flavor of beer in order to relate sensory estimation to analytical data.

Key words : sensory analysis, beer, hop, staling aroma

J. Japan Association on Odor Environment Vol. -2 No. / ,**1 367