Skip Navigation Links
METHODS
Shortcuts
About
FAQ
Subscribe
Skip Navigation Links
Methods Home
All Methods
Calculators / eXtras
Tables and Tools
Identification Guides
Beer Flavor Database
Hop Flavor Database
Flavor Standard
Spiking Calculator
Training
Lab Basics


Skip Navigation Links

Safety Statement
Propose a Method
Cite a Method
Technical Sub Committees
Archived Methods
Check Sample Program
Prefaces to Earlier Editions
ASBC Methods of Analysis - Beer Flavor Database

ASBC Methods of Analysis

Beer Flavor Database

VIEW DATABASE as Excel File
VIEW DATABASE as PDF File

Summary
This database is the culmination of countless hours of research and comprises a total of 589 chemical names. The overall purpose of this project was to create a flavor database for the brewing industry to use for sensory science and sensory labs. For example, if there is a strong aroma or flavor in beer, a search can be completed to find the chemical names responsible for the aroma. Sensory labs can use the database to compare panel thresholds to cited values or to create a vocabulary of commonly used flavor descriptors in beer.

The format of the database can be seen in the sample below:

This is an example of the compound dimethyl sulfide, one of the most important chemical names in beer.

The database shows, in order from left to right:

Chemical Name – the most often cited in brewing literature

Synonyms – other common names or abbreviations found

Chemical Formula – e.g., C2H6S

Molecular Weight – in grams/mol

Flavor Descriptors – these descriptors are derived from what sensory scientists have sniffed in gas chromatograph-olfactometry work and are indications of how the compounds are perceived by multiple analysts

Concentration Minimum, Maximum, and Mean – in milligrams/liter found in beer

 Threshold (TH) 1, 2, 3 – in milligrams/liter found in beer – if a compound contains more than three published thresholds, a new row has been created to keep the width of the Excel file to a minimum. Most chemical names will contain between one and three thresholds.

Threshold (TH) Water – in milligrams/liter

Formation/Description – this column contains additional information as to how the compound is created, where it is derived from, and/or any other relevant information

Compound Classification – the type of compound, whether it be an ester, alcohol, monoterpene, sesquiterpene, acid, phenol, sulfur compound, or other

References – one can find the sources in the other tab of the database

CAS Number – identification of the molecule by the Chemical Abstract Service, a registered trademark of the American Chemical Society

Key:

Conc. = Concentration

TH = Threshold

FU = Flavor Unit

 NIF = not in file

This flavor database is able to be downloaded as either an Adobe Reader or Excel file. By using the “Sort” and “Find” functions in Excel, the database can be customized by each user.

Two important points that need to be reiterated are that the flavor descriptors are derived from olfactometry work and therefore are descriptions of single molecules. The second point that needs to be emphasized is that concentrations are in beer. The type of beer varied, with most being international lager beers.

If there are any questions or feedback, please contact mzunkel@hotmail.com.

Also Available: Hop Flavor Database