References
- Agricultural Research Council. Food Research Institute, Norwich, England: “A Glossary of Odour Stimuli and Their Qualities” R. Harper. E. C. Bate-Smith, D. G. Land, and N. M. Griffiths. Perfumery and Essential Oil Recorder 59, 22–37 (1968); “Odour Qualities: A Glossary of Usage” R. Harper, D. G. Land, N. M. Griffiths, and E. C. Bate-Smith, Brit. J. Psychol. 59, 231–252 (1968).
- Brasserie Cardinal, Fribourg, Switzerland: “Dégustation de la biére” (Tasting of beer) J. Sunier, Schweizer Brauerei-Rundschau 63, 131–135 (1952).
- Brewing Industry Research Foundation, Nutfield, Surrey: “Derivation of a Profile Method for Sensory Analysis of Beer Flavour” J. F. Clapperton, J. Inst. Brew. 79. 495–508 (1973); “Profile Analysis and Flavour Discrimination” J. F. Clapperton. J. Inst. Brew. 80, 164–173 (1974); “The Language of Flavor and Its Use in Product Specification” D. G. W. Brown, J. F. Clapperton, and C. E. Dalgliesh, Amer. Soc. Brew. Chem., Proc. 1974. p. 1.
- Alfred Jorgensen Laboratory for Fermentation, Copenhagen, Denmark: “A Profile Method for Sensory Analysis of Beer Flavour and Its Use in Assessing Flavour Stability and Flavour Consistency” M. Søltoft, J. Inst. Brew. 80, 570–576 (1974).
- Schwarz Services International, Mount Vernon, N.Y.: “Putting Beer Taste Impressions Into Words” Earl D. Stewart, Comms. Master Brewers Assn. Amer. 22 (11/12), 3–10 (1961).
- J. E. Siebel Sons' Co., Chicago, Ill.: “Psychology and Interpretation of Taste Tests” J. Olshausen, Brew. Dig. 32 (6), 61–66; (7) 57–62 (1957); “Taste Panel Presentations and a Flavor Profile” J. Olshausen. Siebel Contributions No. 47 (July. 1971) (obtainable from J. E. Siebel Sons' Co., Inc., 4055 W. Peterson Ave., Chicago. Illinois 60646).
- V. L. B. Brewing School and Research Institute, Berlin: “Ueber die Bierkostprobe” (On beer taste testing) K. Kärnbach, Die Brauerei Wiss. Beil. 9 (5), 51–58 (1956); “Die Kostprobe als analytisches Verfahren” (The taste test as an analytical method) C. Zürcher, Monatsschr. Brau. 20, 109–115 (1967).
- Weihenstephan Brewing School and Research Institutes. Freising/ Munich: “Die Bewertung des Bieres nach Punkten und nach Worten” (The evaluation of beer by points and by words) L. Macher, Brauwelt 97 (23), 373–383 (1957). Contains 93 terms.