ASBC Methods of Analysis - Sensory Analysis-8: Duo-Trio Test (International Method)
ASBC Methods of Analysis
Duo-Trio Test (International Method)
The test described in this method determines whether a sensory difference is apparent between two samples. It can be applied to any two samples of beer, wort, water, or other brewery samples, whether the difference(s) to be expected involves all sensory attributes or one specific attribute (odor, sweetness, etc.). The assessors are first presented the identified reference sample. This is followed by two coded samples, one of which is identical to the reference sample. The assessors are asked to identify the odd sample.