Výzkumný ústav pivovarský a sladařský (VÚPS)

Research Institute
of Brewing and Malting (RIBM)

Research Sensory Centre in Prague

Why sensory evaluation cannot be replaced
by instruments alone?

The sensory quality of food products—especially beer and beverages—cannot be assessed solely through instrumental analysis. While such analyses determine the presence and concentration of specific substances, sensory evaluation focuses on human perception—a complex and multi-layered process that instruments alone cannot fully capture. A meaningful connection between laboratory results and human perception is therefore essential.

A unique integration of Sensory
and Analytical Approaches

In response to this need, the Research Institute of Brewing and Malting established the Research Sensory Centre, which connects the sensory and analytical laboratories into one functional unit. Thanks to this integration and our technological background, the centre provides an ideal environment for comprehensive industrial research and development in the food sector, with a particular focus on beer and other beverages.

Degustační trénink

Sensory Laboratory

The laboratory has two sample preparation rooms equipped with all the necessary technology for preparing beverages and food, defined sampling, and transport to the evaluators’ boxes.

Analytical Laboratory of the Sensory Center

The laboratory is equipped with an ultra-high-performance liquid chromatograph (UHPLC) with a Q-Orbitrap mass detector, which is currently one of the highest-resolution mass detectors available. In addition, there is a UHPLC with a fluorescence and UV detector, which is characterized by high measurement efficiency in terms of both accuracy and reproducibility, as well as economic savings in operation.

Sensomics

The synergistic combination of sensory and analytical laboratories, together with the experimental technological equipment of the institute’s research breweries, enables the development of a completely new direction in sensory-chemical analysis of food and beverages, known as sensomics. Using precise and sensitive analytical instruments (mostly gas or liquid chromatographs with mass detection equipped with appropriate software), it is possible to create a so-called sensomic profile of the tested food/beverage, which closely correlates with the sensory profile. Ideally, the sensomic profile can be used to objectively compare the organoleptic characteristics of food or beverage samples. In beer, for example, it is possible to describe very precisely the bitterness, its intensity, and character. From the obtained sensoric profiles, it is possible to monitor, for example, the influence of the technological process and the raw materials used on the final sensory profile of the product and, for example, to predict its final taste and aroma, highlight its favorable sensations, or, conversely, avoid the formation of substances that are sensorically unfavorable.

These methods are already being used, for example, in the area of product authenticity and standardization of its production. Last but not least, VÚPS uses them as part of the long-term scientific plan of VÚPS, a.s., which is to support and maintain the Protected Geographical Indication (PGI) of Czech beer. The results also make it possible to formulate breeding goals at a higher quality level and support the selection and production of barley and hop varieties suitable for the production of Czech beer.

In addition, the sensory center hosts a number of other activities:

  • industrial research projects,
  • development and testing of new products,
  • basic sensory training for secondary schools and universities,
  • advanced sensory training for industry workers,
  • seminars on the sensory quality of products,
  • consumer competitions and tests,
  • commercial sensory testing.

 

The Sensory Research Center is part of the Brewing Institute Prague – Lípová 511/15.

Ing. Lukáš Jelínek, Ph.D.
+420 224 900 159
jelinek@beerresearch.cz
#Researchgate

RNDr. Tomáš Vrzal, Ph.D.
+420 224 900 150
tomas.vrzal@beerresearch.cz
#ResearchGate

The Research Sensory Centre in Prague was established as Project No. CZ.2.16/3.1.00/28030 (OPPC), a programme funded by the European Regional Development Fund.