J. Japan Association on Odor Environment Vol. -2 No. /,** , +*0 + +,+

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1 J. Japan Association on Odor Environment Vol. -2 No. /,** ,. +, + + -*, *+*0 + +,+ akira.wanikawa@asahibeer.co.jp

2 362-2 / +3,, / + vicinal diketone : VDK, - * +, * +, - +, /,, +31* Brown - Meilgaard Reid. +31/ Meilgaard /,-3 E, +31/ American Society of Brewing Chemists ASBC The Master Brewers Association of the Americas MBAA European Brewery Convention EBC Brewery Convention of Japan : BCOJ ASBC Methods of Analysis of the ASBC EBC ANALYTICA-EBC, +32* ASBC, EBC, MBAA 0, 1,**, ASBC EBC BCOJ BCOJ,. BCOJ ASBC EBC ASBC EBC

3 J. Japan Association on Odor Environment Vol. -2 No. /,**1 363 ASBC EBC ISO International Organization for Standardization ASTM American Society for Testing and Materials IFT Institute of Food Technologists ISO ASBC EBC 2 oz,/* ml. 2 +, ASBC EBC ,,, +,,, ,1, - ASBC EBC, BCOJ, BCOJ JIS, - JIS Sensory Analysis

4 364-2 / +3 ISO /.3, test,**. JISZ2+.. ISO /. VDK VDK ASBC EBC 2 +* retronasal aroma ++, +, retronasal aroma

5 J. Japan Association on Odor Environment Vol. -2 No. /,**1 365 Peppard +- Engel +. +/ / 1 / CharmAnalysis TM, DATU Inc. Geneva, NY,/ cis - cis - bo.., 0, /

6 366-2 / Dalgleish plot +0 E, +1, +2 *.+ mg L ph E, +3 E, + + E, Vanderhaegen +/ + +1 E, + + +/ E, /,,* - E obo Vanderhaegen, , E, - E bo.o o,o,,., /+, -, -, go - - +,, mg L mg L E, go E obo - -, + *4+/ +* *4*, *4+* ++4,,4/, *4*,

7 J. Japan Association on Odor Environment Vol. -2 No. /,**1 367 : + Bengtsson, K. and Helm E., Principles of taste testing, Wallerstein Lab. Commun., 3, *, (+3.0)., :,**, BCOJ - Brown, D.G.W., Clapperton, J.F., Meilgaard, M.C and Moll, M., J. : Flavor Thresholds of Added Substances, J. Am. Soc. Brew. Chem., -0, 1-, (+312).. Meigaard, M.C. and Reid, D.D. : Inst. Brew (Aust. N.Z. Sect.) Proc. +/th conv., Christchurch, N.Z., p. 31, (+312). / Meilgaard, M. C. : Flavor chemistry of beer : part ii : flavour and threshold of,-3 aroma volatiles, Tech. Q. Master Brew. Assoc. Am., +,, +/+ +02, (+31/). 0 American Society of Brewing Chemists : Report of Subcommittee on Sensory Analysis, J. Am. Soc. Brew. Chem.,.,, +,1 (+32.). 1 American Society of Brewing Chemists : Report of Subcommittee on Sensory Analysis, Report of Subcommittee on Sensory Analysis, J. Am. Soc. Brew. Chem.,.., +,2 (+320). 2 Hegarty, P.K., White, F.H. : Development in the evaluation of beer flavor, Proc. Eur. Brew. Conv., p.,3, (+33-). 3 : 20.*/ * Siebert, K.J. : Chemometrics in Brewing, J. Amer. Soc. Brew. Chem., /3, +.1 +/0, (,**+). ++ Wanikawa, A., Ozaki, K., Kobayashi, M. and Yamashita, H. : Characterization of the retronasal aroma in beer, 03th Annual Meeting of ASBC, (,**/). +, Taylor, A.J., Lopez, R., Tsachaki, M. and Linforth, R. S. T. : Aroma release from beer ; Dynamic mechanistic studies, Programme, -+ st EBC Congress, p,0, (,**1). +- Peppard, T.L., Ramus, S.A., Witt, C.A. and Siebert, K. J. : Correlation of sensory and instrumental data in elucidating the e#ect of varietal di#erences on hop flavor in beer, J. Am. Soc. Brew. Chem.,.1, +2,0, (+323). +. Van Engel, E.L. and Nickerson, G.B. Use of the hop aroma component profile to calculate hop rates for standardizing aroma units and bitterness units in brewing, J. Am. Soc. Brew. Chem., /*, 2,,,, (+33,). +/ Kishimoto, T., Wanikawa, A., Kono K. and Shibata, K. : Comparison of the odor-active compounds in unhopped beer and beers hopped with di#erent hop varieties, J. Agric. Food Chem. /., 22// 220+, (,**0). +0 Dalgliesh, C.E. Flavour stability, Proceedings of the European Brewery Convention Congress, 0,- 0/3, (+311). +1 Vanderhaegen, B., Neven, H., Verachtert, H. and Derdelinckx, G. : The chemistry of beer aging a critical review, Food Chemistry, 3/, -/1-2+, (,**0). +2 Palamand, S.R. and Hardwick, W.A. : Studies on the relative flavor importance of some beer constituents, MBAA Technical Quarterly, 0, ++1 +,2, (+303). +3 Lermusieau, G., Noël, S., Liégeois, C. and Collin, S. : Nonoxidative mechanism for development of trans-,- nonenal in beer, J. Am. Soc. Brew. Chem., /1,,3 --, (+333).,* Wanikawa, A., Suzuki, M., Kono K. and Aoki, K. : Evaluation of aroma compounds contributed to beer aging flavor, 1+st Annual Meeting of ASBC, (,**1).,+ Vanderhaegen, B., Daenen, L., H., Verachtert, H. and Delvaux, F. Aging characteristics of di#erent beer types, Food Chemistry, 3/, -/1-2+, (,**0). 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 established 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

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J. Japan Association on Odor Environment Vol. -2 No. -,** Flavor * + * *, **

J. Japan Association on Odor Environment Vol. -2 No. -,**1 193 +, 0* Flavor * + * *, ** * 3/0 20*-,0/ + TEL : *,/*,/ /+-+ ** 3/0 *2.+ -+0, 194-2 - +3 - + +2**, + : *, -., : J. Japan Association on Odor