The Diageo Way of Tasting - Knudsen Beverage Consulting · Section 1 General Requirements ... GBSM...
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The Diageo Way of Tasting - A Standard Approach to Sensory Evaluation and the Development of Sensory Capability across the Diageo Beer Supply Network D. Jackson 1 , R. Nixdorf 2 , E. Canterranne 2 , J. Gomez-Lopez 2 , A. Kennedy 1 , C. VonDerHeide 1 . 1 Diageo Global Beer Technical Centre, St James Gate, Dublin 8, Ireland. 2 Flavoractiv Ltd, Sanderum House, Oakley Road, Chinnor, Oxon, OX39 4TW, UK. Diageo Way of Brewing - Global Beer Sensory Manual Section 1 General Requirements GBSM 1.001 Sensory Health & Safety Requirements GBSM 1.002 Design & Operation of Sensory Test Rooms GBSM 1.003 Sensory Experimental Design, Delivery & Reporting Section 2 Quality Sensory Standards (Production Sites) GBSM 2.001 Site Panels & Tastings GBSM 2.002 Minimum Mandatory Sensory Sample Plan Production Sites GBSM 2.003 OK NOT OK Sensory Test GBSM 2.004 Sensory Quality Rating GBSM 2.005 Site Sensory Training & Validation GBSM 2.006 Site Panel Leader Roles & Responsibilities Section 3 Sensory Difference & Preference Testing Standards GBSM 3.001 Triangle Test GBSM 3.002 Difference From Control Test GBSM 3.003 Preference Ranking Test GBSM 3.004 Paired Comparison Test Section 4 Sensory Descriptive Profiling Standards GBSM 4.001 Generating a Descriptive Sensory Profile for a Brand GBSM 4.002 Descriptive Sensory Profiling - Quality Moniroring of Brands GBSM 4.003 Sensory Mapping of a Range of Samples or Products GBSM 4.004 Sensory Descriptive Profiling Panel Training & Performance Monitoring 1 4 2 3 5 6 7 8 9 1 2 3 0 3 4 5 6 7 8 9 0 1 2 3 Earthy or Chlorophenol DMS or H2S quality rating 3 4 5 6 7 8 9 optimum -3 -2 -1 0 1 2 3 too little -------- intensity -------- too much -3 0 -2 1 1 2 3 too little too much true to type reject accept intensity QUALITY RATING Fault identification Brand characteristics isovaleric bitter DMS body bitter diacetyl roasted/nutty caramel isoamyl acetate ethyl hexanoate Finished Product Sensory Quality Rating- How it Works quality rating intensity Introduction Diageo is committed to delivering Great Tasting Beers to all consumers in all markets. Sensory evaluation is the most critical quality parameter to control in order to achieve this goal. Different approaches to sensory evaluation have been in place across the Diageo Beer Supply organisation due to historical influences and the way the organisation has evolved. This poster outlines the approach Diageo has taken to standardise sensory evaluation and to develop sensory capability across its beer supply network. Key elements to the approach: Consistent Sensory Standards across all sites A Sensory Training Program Sustainability - on-going training, validation & auditing Engagement - changing culture and behaviours The key benefits to date as well as the main focus areas for the future are also outlined. A Sensory Training Program • Worked in Partnership with Flavoractiv • Set-up and trained a Sensory Quality Panel at each site • Process: Select, Screen, Train & Validate • Sensory Panel Leader Training • Validated training effectiveness using Taster Validation Scheme • Sensory Panel Leader responsible for training in-process tasters Sustainability – On-going Training, Validation & Auditing • Panels attend short maintenance training every two weeks, led by panel leader • Annual refresher training – scope dependent on panel requirements • Quarterly refresher training to in-process tasters, led by sensory panel leader • Each panel take part in the Flavoractiv Taster Validation Scheme, every 2 months • Panels and Panellists shall meet minimum validation requirements • In-process tasters take part in local validation exercises led by panel leader • Compliance of Site to Sensory Standards part of the Quality Audit Program Engagement – Changing Cultures and Behaviours • Senior Leadership team commitment across the organisation, led by Supply Director • Participation in Sensory Panels recognised in employees’ annual review conversations • Network of Sensory Panel Leaders set-up across organisation, led by Sensory Manager in Technical Centre • Diageo Beer Taster of the Year Launch in 2012 Key Benefits • Significant increase in Sensory Capability of Site Quality Panels (X% increase in TVS), increased confidence by business in Site Panels • Standard methods across all sites enables the comparison of sensory quality scores and panel performance across sites • Increased engagement by full production team in achieving higher Sensory Quality Scores Focus Areas for the Future • Sustain & build on the increase in Sensory Capability achieved to date • Maintain the focus on engagement through Sensory Network, Taster of the Year and other recognition activities • Quality Audit Program to drive compliance of sites to Sensory Standards • Increased use of sensory data in brewery troubleshooting/CI activities • Introduce Proficiency Testing to drive consistency across site panels
Transcript of The Diageo Way of Tasting - Knudsen Beverage Consulting · Section 1 General Requirements ... GBSM...
The Diageo Way of Tasting - A Standard Approach to Sensory Evaluation and the Development of Sensory Capability across the Diageo Beer Supply NetworkD. Jackson1, R. Nixdorf2, E. Canterranne2, J. Gomez-Lopez2, A. Kennedy1, C. VonDerHeide1.1Diageo Global Beer Technical Centre, St James Gate, Dublin 8, Ireland.2Flavoractiv Ltd, Sanderum House, Oakley Road, Chinnor, Oxon, OX39 4TW, UK.
Diageo Way of Brewing - Global Beer Sensory Manual Section 1 General RequirementsGBSM 1.001 Sensory Health & Safety RequirementsGBSM 1.002 Design & Operation of Sensory Test RoomsGBSM 1.003 Sensory Experimental Design, Delivery & ReportingSection 2 Quality Sensory Standards (Production Sites)GBSM 2.001 Site Panels & TastingsGBSM 2.002 Minimum Mandatory Sensory Sample Plan Production SitesGBSM 2.003 OK NOT OK Sensory TestGBSM 2.004 Sensory Quality RatingGBSM 2.005 Site Sensory Training & ValidationGBSM 2.006 Site Panel Leader Roles & ResponsibilitiesSection 3 Sensory Difference & Preference Testing StandardsGBSM 3.001 Triangle TestGBSM 3.002 Difference From Control TestGBSM 3.003 Preference Ranking TestGBSM 3.004 Paired Comparison TestSection 4 Sensory Descriptive Profiling StandardsGBSM 4.001 Generating a Descriptive Sensory Profile for a BrandGBSM 4.002 Descriptive Sensory Profiling - Quality Moniroring of BrandsGBSM 4.003 Sensory Mapping of a Range of Samples or ProductsGBSM 4.004 Sensory Descriptive Profiling Panel Training & Performance Monitoring
1 42 3 5 6 7 8 9
1 2 30
3
4
5
6
7
8
9
0 1 2 3
Earthy or Chlorophenol
DMS or H2S
quality rating
3
4
5
6
7
8
9
optimum
-3 -2 -1 0 1 2 3
too little -------- intensity -------- too much
-3 0-2 1 1 2 3
too little too much
true to type
reject accept
intensity
QUALITY RATING
Fault identification
Brand characteristics
isovalericbitterDMS
bodybitterdiacetylroasted/nuttycaramelisoamyl acetateethyl hexanoate
Finished Product Sensory Quality Rating-How it Works
quality rating
intensity
IntroductionDiageo is committed to delivering Great Tasting Beers to all consumers in all markets. Sensory evaluation is the most critical quality parameter to control in order to achieve this goal. Different approaches to sensory evaluation have been in place across the Diageo Beer Supply organisation due to historical influences and the way the organisation has evolved. This poster outlines the approach Diageo has taken to standardise sensory evaluation and to develop sensory capability across its beer supply network.
Key elements to the approach:Consistent Sensory Standards across all sitesA Sensory Training ProgramSustainability - on-going training, validation & auditing Engagement - changing culture and behaviours
The key benefits to date as well as the main focus areas for the future are also outlined.
A Sensory Training Program
• Worked in Partnership with Flavoractiv• Set-up and trained a Sensory Quality Panel at each site• Process: Select, Screen, Train & Validate• Sensory Panel Leader Training• Validated training effectiveness using Taster Validation Scheme• Sensory Panel Leader responsible for training in-process tasters
Sustainability – On-going Training, Validation & Auditing
• Panels attend short maintenance training every two weeks, led by panel leader• Annual refresher training – scope dependent on panel requirements• Quarterly refresher training to in-process tasters, led by sensory panel leader• Each panel take part in the Flavoractiv Taster Validation Scheme, every 2 months• Panels and Panellists shall meet minimum validation requirements• In-process tasters take part in local validation exercises led by panel leader• Compliance of Site to Sensory Standards part of the Quality Audit Program
Engagement – Changing Cultures and Behaviours
• Senior Leadership team commitment across the organisation, led by Supply Director
• Participation in Sensory Panels recognised in employees’ annual review conversations
• Network of Sensory Panel Leaders set-up across organisation, led by Sensory Manager in Technical Centre
• Diageo Beer Taster of the Year Launch in 2012Key Benefits• Significant increase in Sensory Capability of Site Quality Panels (X% increase in TVS),
increased confidence by business in Site Panels• Standard methods across all sites enables the comparison of sensory quality scores
and panel performance across sites• Increased engagement by full production team in achieving higher Sensory Quality
Scores
Focus Areas for the Future• Sustain & build on the increase in Sensory Capability achieved to date• Maintain the focus on engagement through Sensory Network, Taster of the Year and
other recognition activities• Quality Audit Program to drive compliance of sites to Sensory Standards• Increased use of sensory data in brewery troubleshooting/CI activities• Introduce Proficiency Testing to drive consistency across site panels
