An Improved Method for Evaluating Time‐Intensity Data

Abstract

ABSTRACT The Time‐Intensity (TI) method was used to evaluate the perception of bitterness in beer. Testing methodology described in the literature was evaluated and modified as needed. A digitizer was used as an input device for transferring judges’TI curves to a computer. The computer utilized the digitized plots to estimate rates of increasing and decreasing bitterness based on curve fitting. Duration of bitterness, maximum intensity, and time to reach maximum intensity of different beers were also evaluated. Statistical analysis of the data was used to obtain reliable quantitative results from the TI curves. Different brands of beers were compared by this technique. A comparison of results obtained with TI and graphic scaling methods is also described.