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46. Bringing modern science into flavor analysis

N. GARNEAU (1); (1) Flavor Lab, LLC, Denver, CO, U.S.A.

Friday, October 9
4:00–5:45 p.m.
Grand 6–8

Members of the ASBC Sensory Subcommittee have produced an updated model for describing beer flavor that is scientifically aligned with the sensory research of the last three decades and accounts for new complexities in brewing science. The authors here validated, updated, and recategorized the flavor-active chemicals catalogued in the ASBC Beer and Hop Flavor Databases into a format consistent with the original Beer Flavor Wheel, with primary, secondary, tertiary, and quaternary levels that grow in complexity. Nevertheless, a two-dimensional model remains an insufficient format for making this information actionable; to address this problem, the information has been restructured to allow for the easy transmission of vital information like attribute origin, threshold level, and reference. For the first time, the entire picture can be accessed with the click of a button, giving the user the ability to utilize the information as a multidimensional training and troubleshooting tool. The app displays a computer-generated, graphic representation of the flavor wheel with links to the ASBC Beer and Hop Flavor Databases. By providing both graphic and text search functionality it allows users to dive deeper into beer flavor.

Nicole Garneau is a human geneticist in sensory science. Her research interests include determining the way a person’s DNA affects their ability to taste, the interplay of the different senses in flavor perception, and the complex interaction of food and beer pairings. Nicole serves on the Sensory Subcommittee of the American Society of Brewing Chemists, the Food and Beer Working Group, and the Advisory Board for the Fermentation Science Program at Colorado State University and cofounded the Flavor Lab, LLC. When she’s not in the lab, or collaborating on sensory science in the beer industry, she’s dropping science gems online as @yopearlscigirl and at