CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS

The data from the extract dilution sniffing analysis of beer samples have been treated by two methods of analysis to give either ''charm'' or ''FD'' values. The results obtained from these two methods were compared and demonstrated that the rank order of intensity of the odor-active regions was different for most panelists when the data were presented as charm rather than FD values. Points of uncertainty observed while using this method such as between- and within-individual reproducibility and gaps in the coincident response have also been discussed.