This module is an intermediate level module aimed at gaining expertise in analysing alcoholic and non-alcoholic beverages for new product development and quality control. Alcoholic beverages such as beer, wine, cider and liquor and non-alcoholic beverages such as tea, coffee, milk, juice, soda, kombucha etc. will be focussed upon in this module. Alcohol content, caffeine, phytochemicals (antioxidants), minerals, texture, colour, volatiles will be measured using standardised protocols. This module describes the senses and demonstrates their role in sensory analysis of beverages. Sensory tests, procedures and statistical analysis are explained. Applications to new beverage development to meet consumer-driven requirements and product maintenance (quality control & shelf-life) are explored. Advanced descriptive analysis techniques and emerging methods will be reviewed.
The module will discuss composition, economic, social, and regulatory implications of analysis in agri-food and beverage sector. The module will provide tools for learners to develop products in sync with sustainable development goals and minimise any loses.
Beverage analysis
Sample preparation techniques such as solubilisation, concentration, sonication, filtration, centrifugation etc. needed prior to analysis will be discussed.
Principle, instrumentation, and protocols for proximate composition (lipids, protein, fat, ash, moisture) using AOAC methods. Density, specific gravity, and pH measurements for beverages. Titration based methods for acidity measurements and magnesium and calcium concentrations. Colour measurement using colorimeter, concentration of sugar using polarimeter, rheology using rheometer/viscometer and total solids using refractometer. Alcohol content using alcolyzer (Anton-Paar) through NIR absorption. Antioxidants using DPPH and FRAP assays. OPA method for free amino nitrogen in beer wort.
Volatiles using Gas chromatography and Mass spectrometry (GC-MS) while caffeine content using HPLC analysis. HPLC-ICP-MS for mercury (heavy metals) in beverages, HS-SPME-GC/MS for ethyl carbamate (carcinogen) in distilled spirits and ELISA for gluten (allergen) in beer.
Recent advances in analysis of volatile organic compounds such as electronic nose. Principle of LC-MS for untargeted beer flavour analysis. Stable isotope ratio analysis (SIRA) for Geographical Indication and authenticity claims for wine.
Understanding labels, best before versus use by date and green labels in food & beverage industry to reduce food loss and waste and to maximise nutrition and economic gains.
Sensory analysis
Overview of the role of sensory analysis in beverage sector. Basic information on sensory perception and how consumers use their senses to assess products. Introduction of business, research and sensory objectives relative to the product life cycle.Best Practices: Sensory and consumer methods in the product life cycle. Sources of bias. Facility considerations. Controls on product and on respondents. Appropriate test designs (including Design of Experiments) as well as serving designs. Questionnaire development. Common statistics for sensory & consumer results. Context effects.Application of Test Methods: Introduction to analytical sensory methods and how they are used to address various product questions. Develop an understanding of what these methods are trying to measure and the appropriate focus when selecting a method. Show application to quality control and shelf-life testing. Overview of consumer-based methods and their application. Will discuss in-home testing, long-term testing, and building context into the test itself. Discussion of appropriate sequence of testing to address different project objectives (new products, product improvements, cost savings, etc).
Measuring Success: Data analysis and interpretation. Discussion of how to build product insights.Understanding cross cultural differences is a key component to prevent product failure in the global marketplace. The requirements for testing amongst target groups. Designing sensory tests to validate product claims. Approaches to introducing sensory and consumer testing within a company. Discussion of emerging methods, both analytical sensory and consumer-based.
Delivery of this module will be done by means of lectures and laboratory sessions with audio-visual aids, in-class activities, case studies as well as literature review and critical reflection-based activities.
Lectures 24 hours
Laboratory practical 18 hours (6 X3 h)
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |