ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Sensory Analysis-9: Threshold of Added Substances–Ascending Method of Limits Test (International Method)

ASBC Methods of Analysis

Sensory Analysis

Sensory Analysis-9
Threshold of Added Substances–Ascending Method of Limits Test (International Method)

VIEW METHOD

Summary
The test described in this method determines the lowest concentration of an added substance that can be detected by odor or taste. The threshold may be determined to: (a) learn whether a substance present in beer is likely to exert an effect on its flavor; (b) provide an indication of the magnitude of any such effect; (c) study the relative sensitivities of individuals to the test substance; and (d) select, train, and perfect assessors.