Environmental change is increasingly becoming a sensory quality issue. Changes in temperature, water availability, wildfire activity and growing conditions can influence the chemistry of raw materials, ultimately changing the flavour and aroma of the products we make.
In this Nexus webinar, we’ll explore how environmental pressures can translate into specific sensory risks, following the journey from environmental change to raw material chemistry to flavour compounds and sensory perception.
Using practical examples from wine, beer, cider and other food and beverage sectors, we’ll look at individual compounds and the mechanisms behind their formation, including volatile phenols associated with smoke exposure, changes in hop and grape volatiles under heat and water stress, and the ways changing water and fermentation conditions can influence flavour.
ABOUT CARA TECHNOLOGY
- Founded in 1995, Cara Technology serves drinks production companies in more than 170 countries. We maintain the world’s most extensive and historic collection of production brewing yeasts – more than 850 strains. We have provided top-quality products and services to the food and beverage industry. Our range of sensory tools can help you train your assessors, validate your panel and optimise the quality of your products.
Course Includes
- 1 Lesson